24 Delicious Crockpot Breakfast Recipes for Busy Mornings

Hey there, busy bees! Mornings can be a whirlwind, but that doesn’t mean breakfast has to be an afterthought. Dive into our roundup of 24 Delicious Crockpot Breakfast Recipes designed to make your mornings smoother and tastier. From hearty oats to savory casseroles, these slow-cooker wonders are all about convenience without compromising on flavor. Let’s turn those hectic mornings into something you’ll actually look forward to!

Slow Cooker Apple Cinnamon Oatmeal

Get ready to wake up to the coziest breakfast ever—this slow cooker apple cinnamon oatmeal is your new morning hero. Grab your crockpot and let’s dive in.

Ingredients

• 2 cups old-fashioned oats (not instant for best texture)
• 4 cups water (or swap half for milk for creaminess)
• 2 apples, diced (any variety, but Honeycrisp adds sweetness)
• 1/4 cup brown sugar (adjust to taste)
• 1 tsp cinnamon (plus extra for topping)
• 1/2 tsp vanilla extract (the real deal, please)
• Pinch of salt (balances the sweetness)

Instructions

1. Spray your slow cooker with non-stick spray to prevent sticking.
2. Add all ingredients to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 7 hours. (Perfect for overnight!)
4. Stir well before serving to fluff up the oats. Tip: If it’s too thick, add a splash of milk or water.
5. Top with extra cinnamon or apple slices for a fresh crunch.

Rich with cinnamon warmth and tender apples, this oatmeal is like a hug in a bowl. Serve it with a drizzle of maple syrup or a dollop of yogurt for extra decadence.

Crockpot Breakfast Casserole with Sausage and Eggs

Bold flavors and easy mornings collide in this Crockpot Breakfast Casserole with Sausage and Eggs. Set it, forget it, and wake up to a hearty meal that’s ready when you are.

Ingredients

• 1 lb breakfast sausage (spicy or mild, your choice)
• 6 large eggs (room temp for even cooking)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 tbsp Dijon mustard (adds a tangy kick)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp garlic powder (for a hint of savoriness)
• 1/4 tsp paprika (smoked paprika for depth)
• 1 bag (20 oz) frozen hash browns (thawed for quicker cooking)

Instructions

1. Brown the sausage in a skillet over medium heat until no pink remains, about 8 minutes. Drain excess fat.
2. Whisk together eggs, milk, Dijon mustard, salt, pepper, garlic powder, and paprika in a large bowl until well combined.
3. Layer half the hash browns, half the cooked sausage, and half the cheese in the Crockpot. Repeat layers.
4. Pour the egg mixture evenly over the layers in the Crockpot.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until eggs are set and edges are golden.
6. Let stand for 10 minutes before serving to allow casserole to set further.

Outrageously fluffy eggs meld with crispy hash browns and savory sausage in every bite. Serve with a dollop of sour cream or fresh salsa for a breakfast that’s anything but ordinary.

Hearty Crockpot Steel Cut Oats

Zesty mornings call for a breakfast that sticks to your ribs. This crockpot steel-cut oats recipe is your set-it-and-forget-it ticket to creamy, dreamy goodness.

Ingredients

• 1 cup steel-cut oats (not instant or rolled)
• 4 cups water (for a thicker oatmeal, reduce to 3 cups)
• 1 cup milk (dairy or any plant-based alternative)
• 1 tbsp butter (or coconut oil for a vegan twist)
• 1/4 tsp salt (adjust to taste)
• 1 tbsp brown sugar (or maple syrup for a natural sweetener)
• 1 tsp vanilla extract (optional for extra flavor)

Instructions

1. Grease the inside of your crockpot with butter to prevent sticking.
2. Add steel-cut oats, water, milk, butter, salt, brown sugar, and vanilla extract to the crockpot. Stir to combine.
3. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. Do not stir during cooking to achieve the perfect texture.
4. Check the oatmeal after the minimum cooking time. It should be creamy with a slight chew. If too thick, stir in a splash of milk.
5. Serve hot with your favorite toppings like fresh fruit, nuts, or a drizzle of honey.

Silky with a nutty bite, these oats are a canvas for your breakfast creativity. Try swirling in peanut butter or topping with a fried egg for a savory twist.

Easy Crockpot French Toast Casserole

Overwhelm your mornings with this no-fuss, dump-and-go breakfast magic. Easy Crockpot French Toast Casserole turns stale bread into a custardy, cinnamon-spiked dream—while you sleep.

Ingredients

• 6 cups day-old bread, cubed (challah or brioche works best)
• 4 large eggs
• 1 1/2 cups whole milk (or half-and-half for extra richness)
• 1/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pecans (optional, for crunch)
• Maple syrup, for serving

Instructions

1. Grease your crockpot with butter or non-stick spray—every nook matters.
2. Toss bread cubes into the crockpot. Scatter pecans on top if using.
3. Whisk eggs, milk, sugar, vanilla, cinnamon, and salt in a bowl until fully blended. Tip: No sugar lumps allowed—smooth is key.
4. Pour the egg mixture evenly over the bread. Press down gently with a spatula to soak every piece. Tip: Let it sit for 5 minutes to absorb better.
5. Cover and cook on LOW for 3-4 hours or HIGH for 2-3. Tip: Peek at the 2-hour mark—edges should be golden, center slightly jiggly.
6. Serve hot, drizzled with maple syrup. Bonus: Dust with powdered sugar or fresh berries for Instagram-worthy flair.

Perfectly pillowy with a caramelized crust, this casserole eats like dessert for breakfast. Pair it with crispy bacon or a dollop of Greek yogurt for a sweet-savory twist.

Crockpot Pumpkin Spice Granola

Just when you thought pumpkin spice couldn’t get any cozier, we’re throwing it in the crockpot with granola. Boom—autumn breakfast just leveled up.

Ingredients

• 3 cups old-fashioned oats (gluten-free if needed)
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup maple syrup (or honey for a deeper flavor)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tbsp pumpkin pie spice (adjust to taste)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup chopped pecans (for crunch)
• 1/4 cup pepitas (because green is pretty)

Instructions

1. Toss oats, pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, and salt in your crockpot until evenly coated.
2. Cook on LOW for 2 hours, stirring every 30 minutes to prevent clumping—granola should be slightly moist.
3. Add pecans and pepitas, then cook for another 30 minutes on LOW until everything’s golden and toasty.
4. Spread granola on a baking sheet to cool completely—it’ll crisp up as it sits.

Rich with warm spices and packed with crunch, this granola’s begging to be sprinkled over yogurt or eaten by the handful. Pro tip: Dunk it in dark chocolate for a next-level snack.

Savory Crockpot Breakfast Quinoa

Make mornings effortless with this protein-packed, set-it-and-forget-it breakfast. Savory Crockpot Breakfast Quinoa turns your slow cooker into a morning hero, delivering a hearty, flavor-loaded dish with zero fuss.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups chicken or vegetable broth (for depth of flavor)
• 1/2 cup diced bell peppers (any color for a sweet crunch)
• 1/4 cup diced onions (or shallots for a milder taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 4 eggs (for topping, optional but recommended)
• 1/4 cup shredded cheese (cheddar or mozzarella melts beautifully)
• 1/4 cup chopped green onions (for a fresh finish)

Instructions

1. Prep your crockpot by lightly greasing the inside with olive oil to prevent sticking.
2. Add quinoa, broth, bell peppers, onions, olive oil, garlic powder, and salt to the crockpot. Stir to combine.
3. Cover and cook on LOW for 4 hours or until quinoa is fluffy and liquid is absorbed. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. Once cooked, fluff quinoa with a fork. Create four small wells in the quinoa and crack an egg into each. Tip: For runny yolks, cover and cook for an additional 15 minutes on LOW.
5. Sprinkle shredded cheese over the top, cover until melted, about 2 minutes.
6. Garnish with chopped green onions before serving. Tip: For extra crunch, add a handful of toasted nuts or seeds.

Now, the quinoa is creamy yet retains a slight bite, enveloped in savory, cheesy goodness. Serve it straight from the crockpot for a family-style breakfast or plate it up with avocado slices for a fresh contrast.

Crockpot Chocolate Peanut Butter Oatmeal

Transform your morning routine with this set-it-and-forget-it breakfast that’s as indulgent as dessert. Crockpot Chocolate Peanut Butter Oatmeal combines rich cocoa, creamy peanut butter, and hearty oats for a wake-up call worth savoring.

Ingredients

• 2 cups old-fashioned oats (not instant for best texture)
• 4 cups water (or swap half for milk for extra creaminess)
• 1/4 cup cocoa powder (unsweetened, sifted to avoid lumps)
• 1/2 cup peanut butter (creamy or crunchy, your choice)
• 1/4 cup maple syrup (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• Pinch of salt (enhances all the flavors)

Instructions

1. Combine oats, water, cocoa powder, peanut butter, maple syrup, vanilla extract, and salt in your crockpot.
2. Stir well to ensure all ingredients are fully mixed and the peanut butter is evenly distributed.
3. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, stirring once halfway through if possible.
4. Check consistency in the last hour; add a splash of water or milk if too thick.
5. Serve hot, topped with extra peanut butter, chocolate chips, or fresh bananas for added texture and flavor.

Just imagine diving into a bowl where each spoonful is a perfect balance of chocolatey depth and peanut butter richness. The oats soften into a comforting porridge, ideal for topping with crunchy granola or a drizzle of honey for contrast.

Crockpot Banana Bread Oatmeal

Nothing beats waking up to the cozy aroma of Crockpot Banana Bread Oatmeal—it’s like dessert for breakfast, but totally legit.

Ingredients

• 2 cups old-fashioned oats (not instant for best texture)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 3 cups water (or swap half for milk for creaminess)
• 1/4 cup brown sugar (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 tsp cinnamon (or pumpkin spice for a twist)
• Pinch of salt (balances the sweetness)

Instructions

1. Spray your crockpot with non-stick spray to prevent sticking.
2. Add all ingredients to the crockpot and stir to combine.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: Oatmeal thickens as it cools, so add a splash of water or milk if needed before serving.
4. Stir the oatmeal well to distribute the banana flavor evenly. Tip: For a smoother texture, blend half the oatmeal before serving.
5. Serve hot with a drizzle of maple syrup or a dollop of peanut butter. Tip: Top with chopped nuts or chocolate chips for extra crunch and indulgence.

Sticky-sweet bananas melt into the oats, creating a spoonable, bread-like pudding. Try it chilled overnight for a grab-and-go breakfast that tastes like banana bread in a jar.

Crockpot Veggie and Cheese Frittata

Elevate your breakfast game with this effortless Crockpot Veggie and Cheese Frittata. Dump, set, forget—then wow your crowd with minimal morning effort.

Ingredients

• 6 large eggs (room temp for fluffier texture)
• 1/2 cup whole milk (or sub with almond milk for dairy-free)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 bell pepper, diced (any color works)
• 1/2 cup diced onion (sweet or yellow)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Grease your crockpot with olive oil to prevent sticking.
2. Whisk together eggs, milk, salt, and pepper in a large bowl until fully combined.
3. Stir in bell pepper, onion, and 3/4 cup of cheddar cheese into the egg mixture.
4. Pour the mixture into the greased crockpot, spreading evenly.
5. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
6. Cover and cook on LOW for 2-3 hours or until the edges are set and the center is slightly jiggly.
7. Let rest for 10 minutes before slicing to allow the frittata to set fully.

Who knew a dump-and-go breakfast could taste this gourmet? The edges get crispy, the center stays creamy, and the cheese pulls are *chef’s kiss*. Serve with a dollop of sour cream or salsa for an extra kick.

Crockpot Blueberry Almond Oatmeal

Kickstart your morning with this no-fuss, dump-and-go breakfast that’s as nutritious as it is delicious. Perfect for meal prep, this oatmeal transforms your crockpot into a hands-off breakfast machine.

Ingredients

• 2 cups rolled oats (not instant for better texture)
• 4 cups water (or swap half for almond milk for creaminess)
• 1 cup fresh blueberries (frozen works too, no thawing needed)
• 1/4 cup sliced almonds (toast for extra crunch)
• 1/4 cup maple syrup (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp cinnamon (or pumpkin spice for a fall twist)
• Pinch of salt (balances the sweetness)

Instructions

1. Combine oats, water, blueberries, almonds, maple syrup, vanilla, cinnamon, and salt in the crockpot. Stir gently to mix.
2. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. Tip: Overnight on LOW gives you a ready-to-eat breakfast.
3. Stir the oatmeal well to distribute the blueberries and almonds evenly. Tip: The oatmeal thickens upon standing; add a splash of milk if too thick.
4. Serve hot. Tip: Top with extra blueberries and a drizzle of maple syrup for an Instagram-worthy bowl.

Get ready to savor the creamy texture with bursts of juicy blueberries and the nutty crunch of almonds. Serve it in a mug for a cozy, on-the-go option or layer it with yogurt for a parfait twist.

Crockpot Sweet Potato and Sausage Hash

Ready to revolutionize your breakfast game? This Crockpot Sweet Potato and Sausage Hash is a set-it-and-forget-it marvel that packs a punch of flavor and comfort. Perfect for busy mornings or lazy weekends, it’s a hearty dish that does all the work for you.

Ingredients

• 1 lb sweet potatoes, peeled and diced into 1/2-inch cubes (for even cooking)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa works great)
• 1 large onion, diced (yellow or white for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp smoked paprika (for a deep, smoky flavor)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp each)
• 1/4 cup water (to prevent sticking)

Instructions

1. Turn your crockpot to the high setting and add the olive oil to warm up for about 2 minutes.
2. Toss in the diced sweet potatoes, sliced sausage, and diced onion. Stir to coat everything in oil.
3. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the mixture. Stir well to distribute the spices evenly.
4. Pour the water around the edges of the crockpot to prevent any sticking.
5. Cover and cook on high for 3 hours or on low for 6 hours, stirring once halfway through to ensure even cooking.
6. After cooking, check the sweet potatoes for tenderness. They should be soft but not mushy.
7. Serve hot, garnished with fresh herbs if desired. For an extra kick, top with a fried egg or a drizzle of hot sauce.

Mouthwatering and satisfying, this hash boasts a perfect balance of sweet and smoky flavors with a tender yet slightly crisp texture. Try serving it over a bed of greens for a lighter meal or alongside scrambled eggs for a breakfast feast.

Crockpot Cinnamon Roll Casserole

Perfect for lazy mornings, this Crockpot Cinnamon Roll Casserole turns store-bought dough into a gooey, dreamy breakfast with zero fuss. Layer, set, and forget—it’s that easy.

Ingredients

• 2 cans (17.5 oz each) refrigerated cinnamon rolls with icing (save the icing for later)
• 4 tbsp melted butter (unsalted for control, or salted for a twist)
• 1/2 cup heavy cream (substitute with half-and-half for lighter texture)
• 1/4 cup packed brown sugar (light or dark, based on preference)
• 2 tsp ground cinnamon (or pumpkin spice for seasonal flair)
• 1/2 cup chopped pecans (optional, for crunch)

Instructions

1. Grease the inside of your crockpot with cooking spray to prevent sticking.
2. Open the cinnamon roll cans and separate the rolls. Cut each roll into 4 pieces.
3. In a small bowl, mix melted butter, heavy cream, brown sugar, and cinnamon until well combined.
4. Layer half of the cinnamon roll pieces in the crockpot. Drizzle half of the butter mixture over the top. Sprinkle half of the pecans if using.
5. Repeat the layering with the remaining cinnamon roll pieces, butter mixture, and pecans.
6. Cover and cook on LOW for 2.5 hours. Avoid opening the lid to keep the heat consistent.
7. Check for doneness at 2 hours—edges should be golden and center slightly soft.
8. Turn off the crockpot. Drizzle the reserved icing over the top. Let sit for 10 minutes to melt slightly.
9. Serve warm directly from the crockpot for a communal breakfast vibe.

Melt-in-your-mouth soft with crispy edges, this casserole is a caramelized dream. Try topping with vanilla ice cream for a dessert twist or a drizzle of maple syrup for extra sweetness.

Crockpot Bacon and Egg Breakfast Sandwiches

Ready to revolutionize your breakfast game? These Crockpot Bacon and Egg Breakfast Sandwiches are your ticket to a no-fuss, flavor-packed morning. Layer, set, forget—then wake up to the best sandwich of your life.

Ingredients

• 6 large eggs (room temp for even cooking)
• 6 slices of thick-cut bacon (try maple-glazed for extra sweetness)
• 6 English muffins, split (toasted optional)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp butter (salted or unsalted, your choice)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Butter the inside of your crockpot lightly to prevent sticking.
2. Layer the bacon slices at the bottom, slightly overlapping if necessary.
3. Crack the eggs directly over the bacon, spacing them evenly.
4. Sprinkle the shredded cheddar cheese and black pepper over the eggs.
5. Cover and cook on LOW for 2 hours or until the eggs are set but still slightly jiggly in the center.
6. While the eggs cook, toast the English muffins if desired for extra crunch.
7. Once done, use a spatula to lift out the bacon and eggs together, placing them onto the muffin halves to assemble the sandwiches.

Yield: The eggs come out creamy, the bacon crispy, and the cheese perfectly melted. Serve these bad boys with a side of hot sauce or avocado slices for an extra kick and creaminess.

Crockpot Ham and Cheese Breakfast Strata

Nail your morning with this no-fuss, make-ahead marvel that’s all about cheesy, savory layers. Perfect for lazy weekends or brunch crowds—just set, forget, and wake up to deliciousness.

Ingredients

• 6 cups cubed day-old bread (stale works best)
• 2 cups diced ham (pre-cooked, for ease)
• 1.5 cups shredded cheddar cheese (sharp for more flavor)
• 6 large eggs (room temp blends better)
• 2 cups whole milk (or sub half-and-half for richness)
• 1 tbsp Dijon mustard (adds a tangy kick)
• 1/2 tsp salt (adjust if ham is salty)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp paprika (smoked or sweet, your call)

Instructions

1. Layer bread cubes, ham, and cheese in a greased crockpot—repeat until all used.
2. Whisk eggs, milk, mustard, salt, pepper, and paprika in a bowl until fully combined.
3. Pour egg mixture evenly over layers in crockpot. Press down lightly to submerge bread.
4. Cover and cook on LOW for 3-4 hours (no peeking—keeps heat steady).
5. Check at 3 hours: edges should be set, center slightly jiggly (carryover cooking finishes it).
6. Let rest 10 minutes before slicing—helps layers hold together.

Light, fluffy, and packed with gooey cheese pockets, this strata’s a textural dream. Serve with a drizzle of hot honey or a side of arugula salad for a sweet or peppery contrast.

Crockpot Maple Brown Sugar Oatmeal

Rise and shine with this set-it-and-forget-it breakfast that’s all about cozy vibes and sweet, caramelized goodness. Perfect for busy mornings or lazy weekends, it’s your slow cooker doing all the heavy lifting.

Ingredients

• 2 cups old-fashioned oats (not instant for best texture)
• 4 cups water (or swap half for milk for creaminess)
• 1/2 cup pure maple syrup (the real deal for depth of flavor)
• 1/4 cup brown sugar (packed, light or dark works)
• 1 tsp vanilla extract (pure adds the best aroma)
• 1/2 tsp salt (balances the sweetness)
• 1 tbsp butter (optional, for extra richness)

Instructions

1. Combine oats, water, maple syrup, brown sugar, vanilla, and salt in your crockpot. Stir well to mix.
2. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours. Tip: Overnight on LOW wakes you to breakfast ready.
3. Stir in butter right before serving for a silky finish. Tip: A pinch of cinnamon can add warmth.
4. Serve hot. Tip: Top with fresh fruit or nuts for crunch and freshness.

Now, this oatmeal is luxuriously creamy with a deep, caramel-like sweetness that’s not overly sugary. Try it with a dollop of yogurt or a drizzle of extra maple syrup for that extra morning indulgence.

Crockpot Breakfast Burrito Filling

Zesty mornings call for something hearty and hassle-free. This Crockpot Breakfast Burrito Filling is your ticket to a flavorful, no-fuss breakfast that practically cooks itself while you snooze.

Ingredients

• 1 lb ground breakfast sausage (or turkey sausage for a lighter option)
• 1 cup diced potatoes (thawed if frozen)
• 1/2 cup diced onions (yellow or white for sweetness)
• 1/2 cup diced bell peppers (any color for crunch)
• 6 large eggs (whisked well for fluffiness)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp garlic powder (for a hint of savoriness)

Instructions

1. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
2. Transfer the cooked sausage to your crockpot, leaving the grease in the skillet for extra flavor.
3. In the same skillet, sauté potatoes, onions, and bell peppers until slightly softened, about 3 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Add the sautéed veggies to the crockpot with the sausage. Stir to combine.
5. Pour the whisked eggs over the sausage and veggie mixture. Tip: For even distribution, pour in a circular motion.
6. Cover and cook on LOW for 2 hours or until the eggs are set. Tip: Avoid opening the lid too often to maintain consistent temperature.
7. Once cooked, sprinkle shredded cheddar cheese on top. Cover for an additional 5 minutes to let the cheese melt.
8. Give everything a final stir to mix the melted cheese throughout.

Now you’ve got a creamy, savory filling with a perfect balance of textures. Scoop it into warm tortillas, or get creative by layering it over crispy hash browns for a breakfast bowl that’ll have everyone asking for seconds.

Crockpot Spinach and Feta Breakfast Casserole

Yo, let’s ditch the boring breakfast routine. This Crockpot Spinach and Feta Breakfast Casserole is your new wake-up call—easy, cheesy, and packed with greens.

Ingredients

• 6 large eggs (room temp for even cooking)
• 1 cup whole milk (or sub half-and-half for extra creaminess)
• 1 tbsp olive oil (or any neutral oil)
• 10 oz frozen spinach, thawed and squeezed dry (pro tip: use a clean towel to remove excess water)
• 1 cup crumbled feta cheese (plus extra for garnish)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 tsp garlic powder (optional for a flavor boost)

Instructions

1. Grease the inside of your crockpot with olive oil to prevent sticking.
2. In a large bowl, whisk together eggs and milk until fully combined. Season with salt, pepper, and garlic powder.
3. Stir in the spinach and feta cheese into the egg mixture, ensuring even distribution.
4. Pour the mixture into the prepared crockpot, spreading it evenly with a spatula.
5. Cover and cook on LOW for 3-4 hours or until the edges are set and the center is slightly jiggly. Avoid opening the lid too often to maintain temperature.
6. Once done, let it sit for 10 minutes before slicing. This helps it set further for cleaner cuts.

Absolute perfection—creamy, fluffy, with pockets of salty feta and earthy spinach. Serve it warm with a drizzle of hot sauce or a side of avocado for that extra kick.

Crockpot Peanut Butter Banana Oatmeal

Everyone’s craving that cozy, no-fuss breakfast magic—Crockpot Peanut Butter Banana Oatmeal delivers. Dump, stir, sleep. Wake up to creamy, dreamy goodness.

Ingredients

• 1 cup steel-cut oats (for heartier texture)
• 3 cups water (or swap half for milk for extra creaminess)
• 2 ripe bananas, mashed (the spottier, the sweeter)
• 1/4 cup peanut butter (creamy or crunchy, your call)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 1/2 tsp cinnamon (a warm spice kick)
• Pinch of salt (balances flavors)

Instructions

1. Add oats, water, mashed bananas, peanut butter, maple syrup, cinnamon, and salt to the crockpot.
2. Stir well to combine all ingredients.
3. Cover and cook on LOW for 7-8 hours (overnight for a hands-off breakfast).
4. Stir again before serving to ensure a smooth consistency.
5. Serve hot, topped with sliced bananas, a drizzle of peanut butter, or a sprinkle of granola for crunch.

Tip: For a thinner oatmeal, add a splash of milk or water after cooking. Storage: Refrigerate leftovers in an airtight container for up to 3 days—reheat with a little liquid to loosen. Customize: Stir in chocolate chips or swap peanut butter for almond butter for a twist.

Silky oats hug the rich peanut butter and sweet banana in every bite. Game-changer: Layer it in a jar with yogurt and berries for a parfait situation.

Crockpot Sausage and Hash Brown Casserole

Outrageously easy and insanely delicious, this casserole is your next go-to for busy mornings or lazy brunches. Packed with flavor, it’s a no-fuss, all-yum dish that’ll have everyone asking for seconds.

Ingredients

• 1 lb breakfast sausage (spicy or mild, your choice)
• 4 cups frozen hash browns (thawed for quicker cooking)
• 1 cup shredded cheddar cheese (sharp for extra flavor)
• 6 large eggs (room temperature blends better)
• 1/2 cup milk (whole milk for creaminess)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 tsp garlic powder (for a hint of savoriness)

Instructions

1. Brown the sausage in a skillet over medium heat until no pink remains, about 5 minutes. Drain excess fat.
2. Layer the thawed hash browns at the bottom of a greased crockpot.
3. Top the hash browns with the cooked sausage and shredded cheddar cheese.
4. Whisk together eggs, milk, salt, pepper, and garlic powder in a bowl until fully combined.
5. Pour the egg mixture evenly over the sausage and cheese layer.
6. Cover and cook on low for 4 hours or until the eggs are set and the edges are golden.
7. Let it sit for 5 minutes before serving to allow the casserole to set further.

Serve this hearty casserole straight from the crockpot for a rustic vibe or plate it up with a side of fresh avocado slices for a pop of color and creaminess. The melty cheese and savory sausage paired with the soft, fluffy eggs make every bite a comforting delight.

Crockpot Apple Pie Steel Cut Oats

Rise and shine with a breakfast that’s as easy as pie—literally. This Crockpot Apple Pie Steel Cut Oats turns your morning routine into a set-it-and-forget-it dream, packing all the cozy flavors of apple pie into a hearty, wholesome bowl.

Ingredients

• 1 cup steel cut oats (for that perfect chew)
• 3 cups water (or swap half for milk for creaminess)
• 2 medium apples, diced (any variety, but Honeycrisp adds sweetness)
• 1/4 cup maple syrup (adjust to taste)
• 1 tsp cinnamon (or pumpkin spice for a twist)
• 1/2 tsp vanilla extract (the secret flavor booster)
• Pinch of salt (balances the sweetness)

Instructions

1. Spray your crockpot with non-stick spray to prevent sticking.
2. Add all ingredients to the crockpot and stir to combine. Tip: Layer the apples at the bottom for extra tenderness.
3. Cover and cook on LOW for 7 hours or HIGH for 3.5 hours. Tip: No peeking! Keeping the lid on ensures even cooking.
4. Stir well before serving to fluff up the oats. Tip: If oats are too thick, stir in a splash of milk or water.

This dish delivers a creamy texture with pops of soft apple and a hint of spice. Top with a dollop of yogurt or a drizzle of caramel for that extra indulgence.

Crockpot Breakfast Pizza Casserole

Absolutely no morning is complete without this Crockpot Breakfast Pizza Casserole—think fluffy eggs, crispy bacon, and melty cheese all piled on a golden crust. It’s the ultimate wake-up call.

Ingredients

• 6 large eggs (room temp for fluffier texture)
• 1 cup whole milk (or sub half-and-half for richness)
• 1 lb refrigerated pizza dough (or homemade, your call)
• 8 oz cooked bacon, crumbled (save some for topping)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup diced bell peppers (any color works)
• 1 tsp garlic powder (not salt—big difference)
• 1/2 tsp black pepper (freshly cracked is best)

Instructions

1. Spray your crockpot with non-stick spray—trust us, it’s a game-changer.
2. Press the pizza dough into the bottom, stretching it up the sides slightly to form a crust.
3. Whisk eggs, milk, garlic powder, and black pepper in a bowl until fully combined.
4. Layer half the bacon, bell peppers, and cheese over the dough.
5. Pour the egg mixture evenly over the toppings.
6. Top with remaining bacon, peppers, and cheese.
7. Cover and cook on LOW for 3-4 hours—eggs should be set, and edges golden.
8. Let rest for 10 minutes before slicing; this helps layers set.

Worth every minute, this casserole delivers a crispy bottom, creamy middle, and smoky bacon in every bite. Serve with a drizzle of hot honey or a side of avocado slices for an extra kick.

Crockpot Mushroom and Spinach Frittata

Unlock the secret to a stress-free brunch with this creamy, veggie-packed frittata that cooks itself while you snooze.

Ingredients

• 8 large eggs (room temp for fluffier texture)
• 1 cup whole milk (or half-and-half for extra richness)
• 1 tbsp olive oil (or any neutral oil)
• 2 cups sliced mushrooms (cremini or button)
• 2 cups fresh spinach (packed, roughly chopped)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Whisk eggs and milk in a large bowl until fully combined.
2. Heat olive oil in a crockpot on high for 2 minutes.
3. Add mushrooms, sautéing until slightly softened, about 3 minutes.
4. Layer spinach over mushrooms, letting it wilt slightly.
5. Pour egg mixture over veggies, ensuring even distribution.
6. Sprinkle cheese, salt, and pepper on top.
7. Cover and cook on low for 3 hours, or until edges are set but center is slightly jiggly.
8. Let rest uncovered for 10 minutes to finish cooking and set.

Airy yet dense, this frittata boasts a golden top with pockets of melted cheese. Serve slices warm with a dollop of sour cream or atop toasted artisan bread for a hearty open-faced sandwich.

Crockpot Coconut Chia Pudding

Blend your morning routine with this no-fuss, creamy Crockpot Coconut Chia Pudding. Set it, forget it, and wake up to a tropical breakfast that’s packed with protein and fiber.

Ingredients

• 1 can (13.5 oz) full-fat coconut milk (shake well before opening)
• 1/4 cup chia seeds (for maximum thickness)
• 2 tbsp maple syrup (or honey, adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• Pinch of salt (enhances all flavors)

Instructions

1. In your crockpot, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and salt until fully combined.
2. Cover and set the crockpot to LOW. Let it cook for 2 hours, stirring once halfway through to prevent clumping.
3. After 2 hours, turn off the crockpot. Give the pudding a final stir, then let it sit covered for 10 minutes to thicken further.
4. Transfer the pudding to serving bowls or jars. Enjoy warm, or refrigerate for at least 2 hours for a chilled version.

Ultra-creamy with a subtle sweetness, this pudding is a dream topped with fresh mango or a drizzle of almond butter. The chia seeds add a fun texture that’s both satisfying and nutritious.

Crockpot Raspberry White Chocolate Oatmeal

Wake up to a breakfast that’s as easy as it is indulgent. This Crockpot Raspberry White Chocolate Oatmeal turns your morning routine into a creamy, dreamy delight with zero fuss.

Ingredients

• 2 cups rolled oats (not instant, for the best texture)
• 4 cups whole milk (or almond milk for a lighter version)
• 1 cup fresh raspberries (plus extra for garnish)
• 1/2 cup white chocolate chips (high-quality melts smoother)
• 1/4 cup honey (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for the best flavor)
• Pinch of salt (enhances all the flavors)

Instructions

1. Combine oats, milk, raspberries, white chocolate chips, honey, vanilla extract, and salt in your crockpot.
2. Stir well to ensure all ingredients are fully mixed.
3. Set your crockpot to LOW and cook for 4 hours, stirring once halfway through to prevent sticking.
4. After cooking, give the oatmeal a final stir to break up any raspberry chunks for a smoother texture.
5. Serve hot, garnished with extra raspberries and a drizzle of honey if desired.

Rich and creamy with pops of tart raspberry and sweet white chocolate, this oatmeal is a game-changer. Try topping with a sprinkle of granola for crunch or a dollop of Greek yogurt for extra creaminess.

Conclusion

Ready to transform your busy mornings? These 24 crockpot breakfast recipes are your ticket to delicious, hassle-free meals. Whether you’re craving sweet or savory, there’s something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy slow cooking!

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