36+ Nutritious and Tasty Crockpot Brunch Recipes to Impress Your Guest

Brunch is the perfect time to enjoy a relaxed meal with family and friends.

But who wants to spend hours in the kitchen preparing for it?

That’s where the beauty of a crockpot comes in.

Crockpots allow you to prepare a wide variety of delicious and hearty dishes without spending much time or effort.

Whether you’re craving sweet, savory, or a mix of both, the possibilities are endless when you rely on your slow cooker.

And the best part? You can let the crockpot do all the work while you focus on enjoying the company of your loved ones.

In this blog article, we’ve compiled over 36 mouthwatering crockpot brunch recipes.

These recipes are easy to make, packed with flavor, and perfect for feeding a crowd or just treating yourself to a special meal.

From comforting casseroles to fresh and flavorful frittatas, there’s something for everyone in this collection.

36+ Nutritious and Tasty Crockpot Brunch Recipes to Impress Your Guest

So next time you’re planning a brunch gathering or simply want to enjoy a stress-free morning, turn to your trusty crockpot.

With the right ingredients and a little planning, you can create a delicious brunch spread with minimal effort.

These 36+ crockpot brunch recipes will help you make the most of your slow cooker while delighting your guests or treating yourself to something special.

Crockpot Cinnamon Roll Casserole

This warm, gooey crockpot cinnamon roll casserole is perfect for brunch. It combines the classic flavors of cinnamon rolls with the ease of a slow cooker. You can prepare it the night before, letting the slow cooker do all the work the next morning, making it an excellent choice for holiday mornings or a lazy weekend breakfast. The combination of cinnamon, vanilla, and butter makes each bite irresistible.

Ingredients:

• 2 cans of refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1 cup milk
• ½ cup heavy cream
• ¼ cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt
• ¼ cup melted butter
• Optional: chopped nuts, fruit, or cream cheese icing for topping

Instructions:

1. Spray the inside of your crockpot with cooking spray for easy cleanup.
2. Cut the cinnamon rolls into quarters and layer them at the bottom of the crockpot.
3. In a separate bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, salt, and melted butter.
4. Pour the egg mixture over the cinnamon rolls, ensuring all pieces are coated.
5. Cover the crockpot and cook on low for 2.5 to 3 hours, until the casserole is set and golden brown on top.
6. If desired, top with chopped nuts, fresh fruit, or a drizzle of cream cheese icing before serving.

The warm cinnamon aroma fills the house as it cooks, creating a comforting atmosphere. The slow cooking process allows the cinnamon rolls to soften and meld together with the creamy custard mixture, resulting in a rich, decadent dish. The optional toppings add an extra layer of sweetness and texture, making it customizable for your guests.

This casserole is perfect for feeding a crowd, offering a simple yet indulgent option that can be served with a side of fresh fruit or savory dishes. It’s a crowd-pleaser that combines the best of both worlds—easy preparation and a flavorful brunch experience.

Crockpot Sausage and Potato Breakfast Casserole

This hearty and satisfying crockpot sausage and potato breakfast casserole is a great choice for a savory brunch. It’s loaded with crispy sausage, tender potatoes, and melted cheese, all baked to perfection in the slow cooker. With minimal prep and cook time, this recipe will allow you to focus on other parts of your brunch while the slow cooker handles the rest.

Ingredients:

• 1 lb breakfast sausage (ground)
• 4 cups diced hash brown potatoes (frozen or fresh)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 6 large eggs
• ½ cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a skillet, cook the sausage over medium heat, breaking it apart as it cooks. Once browned, drain any excess grease and set it aside.
2. Spray the crockpot with cooking spray. Layer the diced hash browns at the bottom.
3. Top the potatoes with the cooked sausage, followed by the shredded cheddar and mozzarella cheeses.
4. In a separate bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour the mixture evenly over the sausage and cheese layers.
5. Cover the crockpot and cook on low for 4 to 5 hours, or until the eggs are fully set and the casserole is golden brown.
6. Garnish with fresh parsley before serving.

This casserole is a savory, filling dish that provides everything you need for a satisfying brunch in one pan. The combination of crispy sausage, tender potatoes, and melted cheese creates a comforting and flavorful meal that is sure to satisfy. Plus, it’s customizable—add vegetables like peppers or mushrooms to make it your own.

When it comes to brunch, this casserole hits the spot, offering a balanced combination of protein, carbs, and cheese that will keep you and your guests full for hours. It’s perfect for any occasion, whether it’s a holiday gathering or a regular weekend brunch with family and friends.

Crockpot Apple Cinnamon Oatmeal

This crockpot apple cinnamon oatmeal is the perfect cozy breakfast for a chilly morning. The slow cooker infuses the oats with the flavors of warm cinnamon, sweet apples, and a hint of maple syrup, creating a hearty, filling dish that feels indulgent but is also wholesome. You can make it the night before and wake up to a hot, ready-to-eat meal.

Ingredients:

• 2 cups steel-cut oats
• 4 cups water or milk (or a combination of both)
• 2 large apples, peeled, cored, and chopped
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: chopped nuts, dried fruit, extra maple syrup, or milk

Instructions:

1. Spray the crockpot with cooking spray. Add the steel-cut oats, water or milk, chopped apples, cinnamon, nutmeg, maple syrup, vanilla, and a pinch of salt.
2. Stir the ingredients together, making sure the oats are evenly distributed.
3. Cover and cook on low for 7 to 8 hours, or until the oats are tender and the mixture has thickened.
4. Stir the oatmeal before serving and add additional toppings as desired, such as chopped nuts, dried fruit, or a drizzle of extra maple syrup.

This warm, comforting dish is a perfect way to start the day, especially when the weather is chilly. The slow cooking process softens the oats and melds the flavors together, allowing the apples to break down and infuse the dish with their natural sweetness. The cinnamon and maple syrup provide just the right amount of spice and sweetness, making every spoonful feel like a treat.

It’s an ideal make-ahead breakfast option, saving you time in the morning while providing a nourishing meal for the whole family. Plus, it’s highly customizable—add extra toppings like nuts or dried cranberries to make it even more satisfying. This crockpot oatmeal is both comforting and healthy, making it an excellent choice for a hearty brunch that everyone will love.

Crockpot French Toast Casserole

This crockpot French toast casserole is a delicious twist on a brunch favorite. With its soft, custardy center and crispy top, it’s a guaranteed crowd-pleaser. The rich flavors of cinnamon and vanilla permeate each bite, and it’s an ideal dish to serve for holidays or any special gathering. Prepare it the night before, let the slow cooker do the work, and enjoy a warm, comforting meal in the morning.

Ingredients:

• 1 loaf of French bread, cubed
• 8 large eggs
• 2 cups milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt
• ½ cup butter, melted
• Optional toppings: powdered sugar, maple syrup, fresh berries, whipped cream

Instructions:

1. Grease the crockpot with cooking spray or butter. Place the cubed French bread in the bottom of the crockpot, spreading it evenly.
2. In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. Pour the egg mixture over the bread, ensuring all pieces are soaked.
3. Drizzle the melted butter over the top.
4. Cover and cook on low for 4 to 5 hours, or until the casserole is set and golden on top.
5. Serve with your choice of toppings, such as powdered sugar, maple syrup, fresh berries, or whipped cream.

This French toast casserole is everything you love about French toast but with the convenience of a slow cooker. The bread soaks up the egg mixture overnight, resulting in a soft, custardy interior with a slightly crispy top. It’s indulgent yet comforting, and the variety of toppings makes it customizable for all tastes.

The beauty of this dish lies in its simplicity. By letting the crockpot work its magic, you’re able to serve a warm, flavorful brunch without the hassle of flipping individual slices of French toast. Whether for a holiday breakfast or an everyday treat, this casserole is a perfect choice for an easy and satisfying meal.

Crockpot Veggie and Cheese Frittata

This veggie and cheese frittata in the crockpot is a great option for a healthy yet indulgent brunch. Packed with fresh vegetables, eggs, and cheese, it’s a nutritious and flavorful dish that requires minimal effort. The slow cooker allows the flavors to meld beautifully while preserving the delicate texture of the eggs. Whether you’re hosting a brunch party or feeding a family, this frittata is sure to impress.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup crumbled feta cheese
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat. Sauté the bell pepper, onion, spinach, and mushrooms until softened, about 5–7 minutes. Set aside to cool.
2. Spray the crockpot with cooking spray. Layer the cooked vegetables in the bottom of the crockpot.
3. In a bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper. Pour the egg mixture over the vegetables in the crockpot.
4. Sprinkle both the cheddar and feta cheeses on top.
5. Cover and cook on low for 3 to 4 hours, until the frittata is set and golden around the edges.
6. Serve warm, sliced into wedges.

This veggie and cheese frittata is a great way to start your day with a burst of vegetables and protein. The slow cooking process ensures that the eggs remain soft and custardy, while the vegetables retain their flavor and texture. The combination of cheddar and feta gives the dish a rich, savory taste, making it a standout at any brunch gathering.

It’s a versatile dish that can be adapted with your favorite vegetables or cheeses, allowing you to tailor it to your preferences. This frittata is not only delicious but also a healthy option for a filling brunch. Pair it with a light salad or fresh fruit for a well-rounded meal.

Crockpot Bacon and Egg Breakfast Casserole

This bacon and egg breakfast casserole in the crockpot is a hearty and satisfying dish, perfect for a morning feast. With layers of crispy bacon, fluffy eggs, and melted cheese, it’s a classic comfort food that comes together effortlessly in the slow cooker. This casserole will quickly become a brunch staple due to its rich, savory flavors and easy preparation.

Ingredients:

• 8 large eggs
• 1 lb cooked bacon, crumbled
• 2 cups shredded cheddar cheese
• 2 cups frozen hash browns, thawed
• ½ cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Spray the inside of the crockpot with cooking spray. Layer the bottom with thawed hash browns.
2. Sprinkle the crumbled bacon evenly over the hash browns.
3. In a bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Pour the egg mixture over the hash browns and bacon.
4. Top with shredded cheddar cheese.
5. Cover and cook on low for 4 to 5 hours, until the eggs are fully set and the casserole is golden on top.
6. Garnish with fresh parsley before serving.

This bacon and egg casserole is the ultimate comfort food for brunch. The hash browns add a satisfying, slightly crispy base, while the bacon provides a salty crunch. The eggs are fluffy and rich, and the melted cheese ties everything together. With minimal prep, this dish is a crowd-pleaser that’s perfect for lazy weekends or larger gatherings.

Whether you’re hosting a family brunch or preparing breakfast for a group of friends, this casserole offers a delicious, filling meal that everyone will enjoy. It pairs wonderfully with a side of fruit or a light salad to balance the richness of the dish.

Crockpot Cheesy Grits Casserole

This cheesy grits casserole is a Southern-inspired brunch favorite that brings together the comforting creaminess of grits with the savory flavor of cheese. It’s a simple but indulgent dish that’s made even easier by the slow cooker. The grits absorb all the rich flavors as they cook, creating a deliciously creamy casserole that will delight your guests.

Ingredients:

• 1 cup quick-cooking grits
• 4 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 tbsp butter
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In the crockpot, combine the grits and chicken broth. Stir to combine.
2. Cover and cook on low for 2 hours, stirring occasionally to prevent the grits from sticking.
3. Once the grits are cooked and creamy, add the shredded cheese, heavy cream, butter, eggs, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
4. Cover and cook for an additional 1 to 2 hours, until the casserole is thickened and set.
5. Garnish with fresh parsley before serving.

This cheesy grits casserole is rich, creamy, and comforting, making it the perfect addition to your brunch spread. The slow cooking process ensures the grits absorb all the flavors and become incredibly smooth and creamy. The combination of cheddar cheese, butter, and heavy cream adds a decadent richness that makes this dish feel indulgent.

It’s a great way to introduce grits to those who may not be familiar with the dish, and it’s also perfect for those who enjoy Southern cuisine. Serve it alongside eggs or bacon for a complete brunch experience.

Crockpot Chicken and Waffle Casserole

This unique chicken and waffle casserole combines the best of both worlds: crispy chicken and fluffy waffles. Perfect for a brunch that stands out, this dish offers a delicious mix of savory and sweet flavors. With the convenience of the crockpot, you can make this dish with minimal effort and enjoy a flavorful brunch that’s both hearty and satisfying.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 box of frozen waffles (about 8 waffles), cut into cubes
• 1 cup shredded cheddar cheese
• 2 cups chicken broth
• 4 large eggs
• ¼ cup maple syrup
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Spray the crockpot with cooking spray. Layer the cubed waffles in the bottom of the crockpot.
2. Top the waffles with shredded chicken and shredded cheddar cheese.
3. In a bowl, whisk together the eggs, chicken broth, maple syrup, garlic powder, onion powder, paprika, salt, and pepper. Pour the egg mixture evenly over the chicken and waffles.
4. Cover and cook on low for 4 to 5 hours, until the casserole is set and golden brown.
5. Garnish with fresh parsley before serving.

This chicken and waffle casserole is a delightful combination of savory chicken and sweet waffles, offering a unique twist on the classic chicken and waffles dish. The slow cooker allows the waffles to absorb the flavors of the chicken and the rich egg mixture, creating a deliciously creamy texture.

It’s a fantastic brunch dish for those looking to serve something special yet easy. Whether for a family gathering or a special occasion, this casserole is sure to be a hit and leave everyone satisfied and full.

Crockpot Strawberry Cheesecake French Toast Casserole

Indulge in this decadent strawberry cheesecake French toast casserole that’s sure to become the star of any brunch table. The creamy cheesecake filling mixed with the sweetness of fresh strawberries creates a luxurious, dessert-like dish that is still hearty enough for breakfast. The slow cooker makes it easy to prepare ahead of time and allows the flavors to meld perfectly as it cooks.

Ingredients:

• 1 loaf of challah bread, cubed
• 8 large eggs
• 2 cups milk
• 1 cup heavy cream
• ½ cup cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 2 cups fresh strawberries, chopped
• Optional toppings: powdered sugar, extra strawberries, whipped cream, or maple syrup

Instructions:

1. Grease the crockpot with butter or cooking spray. Layer the cubed challah bread evenly in the bottom.
2. In a bowl, whisk together the eggs, milk, heavy cream, cream cheese, sugar, vanilla extract, and cinnamon until smooth and well combined.
3. Pour the egg mixture evenly over the bread cubes, pressing them gently to ensure they are soaked.
4. Gently fold in the chopped strawberries, making sure they are evenly distributed.
5. Cover and cook on low for 4 to 5 hours, until the casserole is set and golden brown.
6. Serve with powdered sugar, fresh strawberries, whipped cream, or a drizzle of maple syrup.

This strawberry cheesecake French toast casserole is an exquisite blend of flavors and textures. The challah bread absorbs the creamy, cheesecake-like filling, while the fresh strawberries add a burst of sweetness and brightness. The slow-cooking process ensures the casserole is perfectly soft on the inside with a light, slightly crispy top.

The dish feels like a special dessert, yet it’s hearty enough for brunch. It’s perfect for family gatherings, holiday mornings, or any occasion where you want to impress your guests with minimal effort. Pair it with coffee or a mimosa for a complete brunch experience.

Crockpot Sweet Potato and Sausage Hash

This savory and slightly sweet sweet potato and sausage hash is a comforting and hearty brunch dish that’s packed with flavor. The combination of tender roasted sweet potatoes, savory sausage, and crispy edges makes this an irresistible meal. It’s a one-pan dish made in the slow cooker, making it an easy option for busy mornings when you still want something hearty and delicious.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 lb breakfast sausage, crumbled
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Spray the inside of the crockpot with cooking spray. Add the cubed sweet potatoes, crumbled sausage, diced onion, and bell pepper.
2. Sprinkle the garlic powder, smoked paprika, cumin, salt, and pepper over the mixture.
3. Drizzle with olive oil and stir everything together.
4. Cover and cook on low for 5 to 6 hours, or until the sweet potatoes are tender and the sausage is cooked through.
5. Garnish with fresh cilantro before serving.

This sweet potato and sausage hash is a wonderfully flavorful and filling dish that brings together a balance of savory and slightly sweet flavors. The sweet potatoes become tender and absorb the spices while the sausage adds a rich, meaty depth. The vegetables add color and freshness to the dish, making it a well-rounded option for brunch.

The slow cooker ensures the sweet potatoes cook to perfection without losing their texture, and the sausage crisps up beautifully. This dish is great on its own or served with eggs on the side for extra protein. It’s perfect for feeding a crowd and offers a satisfying alternative to traditional brunch fare.

Crockpot Breakfast Burrito Casserole

For a flavorful, Tex-Mex-inspired brunch dish, this crockpot breakfast burrito casserole is sure to be a hit. Packed with eggs, sausage, cheese, and a combination of Mexican spices, this casserole is layered like a lasagna with tortillas. The slow cooker makes it easy to assemble, and the result is a cheesy, hearty dish perfect for breakfast or brunch.

Ingredients:

• 8 flour tortillas, cut into quarters
• 1 lb breakfast sausage, cooked and crumbled
• 12 large eggs, beaten
• 1 cup milk
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can diced green chilies (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Spray the crockpot with cooking spray. Layer the bottom with a few tortilla quarters.
2. Top the tortillas with a layer of cooked sausage, followed by a sprinkle of both cheddar and Monterey Jack cheeses.
3. Repeat the layers, adding more tortillas, sausage, and cheese, until all ingredients are used.
4. In a bowl, whisk together the eggs, milk, cumin, chili powder, garlic powder, salt, and pepper. Pour the egg mixture evenly over the layers in the crockpot.
5. Cover and cook on low for 4 to 5 hours, until the eggs are set and the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.

This breakfast burrito casserole is a deliciously filling brunch option, bringing the flavors of breakfast burritos together in casserole form. The layers of tortillas, eggs, sausage, and cheese melt together in the crockpot, creating a creamy, cheesy texture with a slight spice from the Mexican seasonings.

It’s an easy, make-ahead dish that can be customized with additional ingredients like bell peppers, onions, or jalapeños for extra flavor. Serve with salsa, sour cream, or guacamole on the side to complete the experience. This casserole is perfect for brunch gatherings or a casual weekend breakfast.

Crockpot Breakfast Polenta with Mushrooms and Spinach

This crockpot breakfast polenta is a savory and comforting dish, featuring creamy polenta topped with mushrooms, spinach, and a sprinkle of cheese. The slow cooker makes it easy to prepare, and the result is a warm, hearty meal that is perfect for brunch. With earthy mushrooms, wilted spinach, and rich polenta, this dish is ideal for those who prefer savory brunch options.

Ingredients:

• 1 cup cornmeal (for polenta)
• 4 cups water or vegetable broth
• 1 cup shredded Parmesan cheese
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In the crockpot, combine the cornmeal and water (or broth). Stir well to avoid clumping.
2. Cover and cook on low for 4 to 5 hours, stirring occasionally, until the polenta is creamy and thickened.
3. While the polenta cooks, heat the olive oil in a skillet over medium heat. Add the onion and mushrooms, cooking until softened, about 5–7 minutes.
4. Add the garlic and spinach to the skillet, cooking until the spinach wilts. Season with salt and pepper.
5. Once the polenta is ready, stir in the butter and Parmesan cheese until creamy.
6. Top the polenta with the sautéed mushrooms and spinach mixture. Serve warm.

This breakfast polenta is rich and creamy, making it a perfect savory brunch dish. The polenta itself is smooth and comforting, while the sautéed mushrooms and spinach add a burst of umami flavor and freshness. The addition of Parmesan cheese elevates the dish with a touch of saltiness.

This dish is a fantastic option for vegetarians or anyone looking for a lighter, savory alternative to heavier brunch options. It pairs wonderfully with a poached or fried egg on top for extra protein and richness. The slow cooker does most of the work, allowing you to focus on other brunch preparations.

Crockpot Coconut Rice Pudding

For a sweeter brunch option, this coconut rice pudding made in the crockpot is a creamy, comforting dish. The combination of coconut milk, vanilla, and warm spices creates a luscious dessert-like pudding that’s perfect for brunch. You can make it ahead of time and serve it warm or chilled, making it a versatile and easy-to-make option.

Ingredients:

• 1 cup Arborio rice (or short-grain rice)
• 4 cups coconut milk
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of salt
• Shredded coconut for garnish (optional)
• Fresh berries for garnish (optional)

Instructions:

1. Spray the inside of the crockpot with cooking spray. Add the rice, coconut milk, whole milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir to combine.
2. Cover and cook on low for 3 to 4 hours, stirring occasionally, until the rice is tender and the pudding has thickened to a creamy consistency.
3. Once done, let it cool for a few minutes before serving. Optionally, garnish with shredded coconut or fresh berries.

This coconut rice pudding is a sweet, velvety dessert that works wonderfully as a brunch dish. The coconut milk gives it a rich, tropical flavor that is balanced by the warm spices of cinnamon and nutmeg. The pudding is creamy and comforting, with the rice becoming tender and absorbing all the flavors as it cooks.

It’s a versatile dish that can be served warm or chilled, depending on your preference. The rice pudding is naturally gluten-free and can be made dairy-free by using only coconut milk. Pair it with fresh fruit for a refreshing contrast to the richness of the pudding. It’s perfect for a brunch gathering or as a special treat on a quiet morning.

Crockpot Banana Nut Bread Pudding

This banana nut bread pudding is an indulgent brunch option that combines the sweetness of ripe bananas with the comforting flavors of bread pudding. Made effortlessly in the crockpot, it’s a perfect dish to serve when you want something decadent yet easy to prepare. The slow cooker helps the bread soak up the custard, resulting in a rich, moist texture that’s absolutely irresistible.

Ingredients:

• 6 slices of banana bread, cubed
• 4 large eggs
• 1 cup milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup chopped walnuts or pecans
• 2 ripe bananas, sliced

Instructions:

1. Spray the crockpot with cooking spray. Layer the cubed banana bread at the bottom.
2. In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg.
3. Pour the custard mixture over the banana bread cubes, pressing the bread gently to soak.
4. Top with sliced bananas and chopped nuts.
5. Cover and cook on low for 3 to 4 hours, until the pudding is set and golden brown on top.
6. Serve warm with whipped cream or a drizzle of caramel sauce.

This banana nut bread pudding combines the flavors of banana bread and classic bread pudding in one delightful dish. The bananas add natural sweetness, while the nuts provide a lovely crunch. The custard soaks into the bread, creating a rich, comforting texture that’s perfect for brunch.

This dish can be served on its own or with a dollop of whipped cream or a drizzle of caramel for extra indulgence. It’s perfect for brunches with friends or family, offering a sweet ending to a savory meal.

Crockpot Cinnamon Roll Casserole

This cinnamon roll casserole is a warm, decadent treat that’s perfect for a cozy brunch. With layers of cinnamon rolls, a sweet and spiced custard, and a drizzle of icing, it’s a comforting dish that’s incredibly easy to make in the slow cooker. It’s a great way to enjoy the deliciousness of cinnamon rolls without the fuss of baking each one individually.

Ingredients:

• 2 cans of refrigerated cinnamon rolls (with icing)
• 4 large eggs
• 1 cup milk
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt
• Optional toppings: extra icing, fresh fruit, or whipped cream

Instructions:

1. Spray the inside of the crockpot with cooking spray. Cut the cinnamon rolls into quarters and layer them in the bottom of the crockpot.
2. In a bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
3. Pour the custard mixture over the cinnamon roll pieces, pressing down gently to ensure everything is soaked.
4. Cover and cook on low for 2 to 3 hours, until the casserole is set and golden brown on top.
5. Drizzle the icing that comes with the cinnamon rolls over the casserole before serving. Add fresh fruit or whipped cream if desired.

This cinnamon roll casserole combines the best parts of cinnamon rolls and bread pudding. The custard soaks into the cinnamon rolls, creating a soft, gooey texture that’s lightly spiced with cinnamon and nutmeg. The result is a warm, comforting dish that’s perfect for lazy weekend mornings.

It’s ideal for feeding a crowd or for when you want to enjoy cinnamon rolls without having to bake them individually. The icing adds a sweet finishing touch, and you can add fresh fruit for a pop of color and flavor. Whether for a special occasion or a cozy brunch, this casserole will quickly become a favorite.

Crockpot Breakfast Enchiladas

These breakfast enchiladas are a flavorful and filling option for a savory brunch. Packed with eggs, sausage, cheese, and salsa, they are rolled up in tortillas and cooked in the crockpot for an easy yet satisfying meal. This dish brings together the richness of eggs and sausage with the spiciness of salsa, all wrapped up in soft tortillas.

Ingredients:

• 10 small flour tortillas
• 1 lb breakfast sausage, cooked and crumbled
• 12 large eggs, scrambled
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Spray the crockpot with cooking spray. Lay 2–3 tortillas in the bottom of the crockpot, slightly overlapping.
2. Layer the cooked sausage, scrambled eggs, and both cheeses over the tortillas.
3. Repeat the layering process with the remaining tortillas, sausage, eggs, and cheese.
4. Pour the salsa evenly over the top and sprinkle with cumin, chili powder, garlic powder, salt, and pepper.
5. Cover and cook on low for 4 to 5 hours, or until the cheese is melted and bubbly and the enchiladas are heated through.
6. Garnish with fresh cilantro before serving.

These breakfast enchiladas are a perfect way to combine the flavors of a classic Mexican dish with a morning breakfast. The tortillas soak up all the savory juices from the sausage and salsa, while the cheese melts into a creamy, flavorful topping. The eggs add richness and protein, making it a hearty dish for brunch.

This casserole-style enchilada dish is easy to assemble and can be made ahead of time. It’s great for feeding a crowd and perfect for a festive brunch. Serve with a side of sour cream or guacamole for added richness, or pair with a simple salad for balance.

Crockpot Apple Cinnamon Oatmeal

This warm and hearty apple cinnamon oatmeal is the ultimate comfort food for a chilly morning. The combination of steel-cut oats, sweet apples, and warm spices creates a nourishing and filling breakfast that requires very little effort. Letting the slow cooker work its magic, you’ll wake up to a delicious, ready-to-eat meal that can be served with your favorite toppings.

Ingredients:

• 1 ½ cups steel-cut oats
• 4 cups water or apple cider
• 2 apples, peeled and diced
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ cup brown sugar
• Pinch of salt
• Optional toppings: chopped nuts, raisins, maple syrup, milk

Instructions:

1. In the crockpot, combine the steel-cut oats, water or apple cider, diced apples, cinnamon, nutmeg, cloves, brown sugar, and salt. Stir to combine.
2. Cover and cook on low for 6 to 7 hours, or until the oats are tender and the mixture has thickened to your desired consistency.
3. Serve warm, and add optional toppings like chopped nuts, raisins, a drizzle of maple syrup, or a splash of milk.

This apple cinnamon oatmeal is a warming and satisfying breakfast that is as comforting as it is nutritious. The slow cooker helps the oats become incredibly soft and creamy, while the apples provide natural sweetness and a burst of freshness. The spices add a cozy, autumnal flavor that makes this dish perfect for colder mornings.

It’s a great make-ahead option, especially if you have a busy morning ahead. You can customize the oatmeal by adding your favorite fruits or nuts, making it a versatile and nutritious dish for any occasion. The addition of maple syrup or milk gives it an extra touch of indulgence, making it a special treat for brunch.

Crockpot Avocado and Egg Breakfast Burritos

These avocado and egg breakfast burritos are packed with creamy avocado, scrambled eggs, cheese, and a touch of salsa, all wrapped up in soft tortillas. The crockpot does most of the work for you, keeping everything warm and flavorful. It’s a simple yet satisfying brunch option, and you can easily customize the fillings to suit your taste.

Ingredients:

• 8 flour tortillas
• 12 large eggs, scrambled
• 2 avocados, peeled, pitted, and mashed
• 1 cup shredded cheddar cheese
• 1 cup salsa
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Spray the inside of the crockpot with cooking spray. Layer the tortillas in the bottom of the crockpot, folding them slightly to fit.
2. Top with scrambled eggs, mashed avocado, shredded cheese, and a drizzle of salsa.
3. Sprinkle with cumin, chili powder, salt, and pepper.
4. Cover and cook on low for 3 to 4 hours, or until everything is warmed through and the cheese is melted.
5. Garnish with fresh cilantro before serving.

These avocado and egg breakfast burritos are a quick and easy way to enjoy a flavorful brunch with minimal preparation. The scrambled eggs and melted cheese provide a savory base, while the mashed avocado adds a creamy, rich texture. The salsa brings a zesty kick, making these burritos a satisfying option for breakfast or brunch.

This recipe can be easily customized by adding your favorite fillings, such as sautéed vegetables, bacon, or sausage. It’s perfect for those who want a filling, balanced meal without spending too much time in the kitchen. Serve with a side of fresh fruit or a light salad for a complete meal.

Crockpot Zucchini and Cheese Frittata

A zucchini and cheese frittata is a light yet hearty brunch option that’s perfect for any time of year. With the crockpot’s gentle cooking method, the eggs come out light and fluffy, while the zucchini adds freshness and texture. The cheese melts into the eggs, creating a creamy and flavorful dish that’s both satisfying and healthy.

Ingredients:

• 6 large eggs
• 1 medium zucchini, shredded
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Add the shredded zucchini and cook for another 5 minutes, until the zucchini releases its moisture and softens.
2. Spray the inside of the crockpot with cooking spray. Add the cooked onions and zucchini to the crockpot.
3. In a bowl, whisk together the eggs, mozzarella cheese, cheddar cheese, garlic powder, oregano, salt, and pepper.
4. Pour the egg mixture over the zucchini and onions in the crockpot.
5. Cover and cook on low for 3 to 4 hours, until the frittata is set and lightly golden on top.
6. Serve warm, sliced into wedges.

This zucchini and cheese frittata is a light, satisfying dish that’s full of flavor. The zucchini adds a subtle freshness and moisture to the eggs, while the cheese melts beautifully into the mixture. The result is a creamy, savory frittata that’s perfect for a wholesome brunch.

The crockpot allows the frittata to cook evenly and gently, ensuring a fluffy texture. This dish can be customized with additional vegetables, such as bell peppers or spinach, to make it even more nutritious. Pair it with a side of fresh fruit or a light salad for a complete, well-balanced brunch.

Crockpot Pumpkin Spice Pancake Casserole

This pumpkin spice pancake casserole is a fall-inspired brunch dish that’s rich, spiced, and utterly comforting. Made in the slow cooker, it’s an easy way to enjoy pancakes without the hassle of flipping them individually. The addition of pumpkin and spices gives the casserole a warm, cozy flavor that’s perfect for chilly mornings.

Ingredients:

• 2 cups pancake mix
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 cup milk
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• Optional toppings: maple syrup, whipped cream, chopped nuts

Instructions:

1. In a bowl, whisk together the pancake mix, pumpkin puree, eggs, milk, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract.
2. Spray the crockpot with cooking spray. Pour the batter into the crockpot and spread it evenly.
3. Cover and cook on low for 3 to 4 hours, until the casserole is set and slightly golden on top.
4. Serve warm with maple syrup, whipped cream, and chopped nuts if desired.

This pumpkin spice pancake casserole brings the flavors of fall to your brunch table with minimal effort. The pumpkin adds richness and moisture, while the spices create a warm, comforting aroma. The slow cooker allows the casserole to cook evenly, giving it a fluffy texture without the need for flipping individual pancakes.

Serve this casserole with your favorite pancake toppings like maple syrup and whipped cream for an indulgent brunch experience. It’s perfect for autumn gatherings, holidays, or any time you want to enjoy a delicious, fuss-free breakfast.

Crockpot Sweet Potato and Sausage Hash

This sweet potato and sausage hash is a savory and hearty brunch option that combines the sweetness of roasted sweet potatoes with the rich flavor of sausage. It’s easy to prepare and cooks to perfection in the crockpot, making it a great choice for a filling and nutritious meal. With the addition of onions, peppers, and a touch of seasoning, this hash is sure to satisfy.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 1 lb breakfast sausage, crumbled
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 tsp ground paprika
• ½ tsp garlic powder
• ½ tsp ground cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional toppings: fried eggs, fresh herbs, hot sauce

Instructions:

1. Spray the crockpot with cooking spray. Place the diced sweet potatoes, sausage, bell peppers, and onion into the crockpot.
2. Drizzle with olive oil and sprinkle with paprika, garlic powder, cumin, salt, and pepper. Toss everything to combine.
3. Cover and cook on low for 6–7 hours, or until the sweet potatoes are tender and the sausage is cooked through.
4. Before serving, top each portion with a fried egg if desired, and garnish with fresh herbs or a dash of hot sauce for extra flavor.

This sweet potato and sausage hash is a flavorful and satisfying dish that works well for brunch or even as a hearty breakfast. The sweetness of the potatoes balances the savory richness of the sausage, while the bell peppers and onions add a fresh, savory touch. The spices bring depth and warmth, making it a comforting and nutritious choice.

With the slow cooker doing all the work, this dish is perfect for busy mornings when you need a meal that’s ready to serve without much effort. Add a fried egg on top for an extra dose of protein and richness. Whether you enjoy it on its own or with a side of greens, this hash is a delicious and wholesome brunch option that’s sure to please.

Note: More recipes are coming soon!