Best 20 Slow Cooker Breakfast Recipes

SLOW COOKER BREAKFAST CASSEROLE

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.

BREAKFAST CASSEROLE IN A SLOW COOKER

Steps:

• Spray the crock of a slow cooker with cooking spray. Spread hash browns to cover the bottom of the slow cooker crock.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over hash browns and spread Cheddar cheese over sausage. Pour egg mixture over cheese.
• Cook on Low for 6 to 8 hours.

OVERNIGHT SLOW COOKER BREAKFAST CASSEROLE

Steps:

• Spray slow cooker with non-stick cooking spray.
• In medium bowl combine eggs and cream; whisk until well combined. Sprinkle onion powder, salt and both peppers over egg mixture while whisking. Whisk until completely combined. Set aside.
• In slow cooker, combine hash browns and about 1/2 of each of Parmesan cheese, mozzarella cheese, sausage, sun-dried tomatoes and basil. Using fingers, gently toss until combined. Pour egg mixture over top; if necessary use spatula to smooth out top.
• Set aside about 1/2 of remaining mozzarella cheese (approximately 2 ounces). Sprinkle remaining ingredients over top of casserole. Cover slow cooker and cook for 6-8 hours on low or until center is cooked through. A thermometer inserted into center should read 160 degrees F.
• Sprinkle casserole with remaining cheese, serve and enjoy!

SLOW-COOKER BREAKFAST BURRITOS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE

Steps:

• 1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
• 2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
• 3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
• 4. Pour evenly over potato-sausage mixture.
• 5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
• Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

SLOW-COOKER SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, pepper flakes, salt and pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, sausage, roasted peppers, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

SLOW-COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Spread the bacon and sausage onto a rimmed baking sheet and bake, tossing halfway through with a flat metal spatula, until their fat renders and both are golden brown, 35 to 40 minutes. Using a slotted spoon, transfer the meat to paper towels to drain and discard their fat.
• Coat the insert of a 6-quart slow cooker with cooking spray. Layer half the hash brown potatoes with half the bacon and sausage. Place the canned tomatoes and chiles in a sieve and press as much liquid out of them as possible; discard the liquid. Transfer the tomatoes and chiles to a bowl and toss with the pepper Jack cheese, red onion and 1 cup of the mozzarella. Layer half the mixture over the meats, then repeat the layering with the remaining potatoes, bacon and sausage and cheese and vegetable mixture.
• Whisk the eggs, milk, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes. Sprinkle with cilantro and serve with hot sauce and lime wedges.

SLOW COOKER BREAKFAST COBBLER

Steps:

• Combine apples, pears, blueberries, blackberries, agave, cornstarch, lime juice, orange liqueur, vanilla extract, ginger, and cinnamon in a slow cooker. Stir to combine.
• Place flour, pecans, sugar, oats, butter, ground flax seeds, cinnamon, and salt in a bowl or resealable plastic bag. Crumble mixture with a fork, your fingers, or a pastry blender. Pour over fruit mixture in the slow cooker.
• Cover and cook on Low until cooked through and top is golden, 8 hours to overnight.

SLOW-COOKER DENVER OMELET BREAKFAST PIE

Steps:

• Spray 5- to 6-quart oval slow cooker (with removable insert) with cooking spray. Unroll crescent dough; press evenly into bottom of insert and at least 1 inch up sides, working dough as needed to ensure even thickness all around.
• In medium bowl, mix mushrooms, bell pepper, onion, ham and 1/2 cup of the cheese. Spread half of the mixture on top of crescent dough.
• In 4-cup glass measuring cup, beat eggs, salt and pepper flakes until well mixed. Carefully pour half of the beaten eggs on top of ham and vegetable mixture, making sure egg stays inside crescent-lined bottom. Add remaining ham and vegetable mixture; pour remaining beaten eggs on top. With spatula, gently press filling mixture into beaten eggs. Top with remaining 1/2 cup cheese.
• Cover top of insert with large kitchen towel folded in half. Place lid on top of towel. (This will prevent condensation from dripping onto crescent during cooking.) Cook on Low heat setting 1 1/2 hours. Leaving cover on, rotate insert 180 degrees, and continue cooking 1 to 1 1/2 hours or until eggs are set and crescent is deep golden brown around edges. Let stand 10 minutes before cutting.
• To serve, cut into pieces; garnish with chives.

SLOW COOKER BREAKFAST CASSEROLE

Steps:

• Spray the bottom of the inside of a slow cooker crock with cooking spray to coat.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Spread hash-brown potatoes into the bottom of the slow cooker crock to cover. Top with cooked sausage. Sprinkle mozzarella cheese over the sausage and stir.
• Beat eggs in a large bowl until smooth; add milk and beat to integrate. Stir mustard, salt, and pepper into the egg mixture; stream over the potato mixture.
• Cook on Low for 6 to 8 hours.

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
• In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
• Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
• Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

SLOW-COOKER CHEESY SPINACH BREAKFAST CASSEROLE

Steps:

• Line bottom and sides of 6-quart slow cooker with foil; spray with cooking spray. Spread frozen hash brown potatoes in single layer in bottom of slow cooker.
• In large bowl, beat Original Bisquick® mix, milk and eggs with whisk until well combined. Stir in spinach, cheese, pesto, garlic, tomato, and salt and pepper to taste. Pour mixture evenly over potatoes in slow cooker.
• Cover; cook on High heat setting about 3 hours or until center is set, edges are golden brown and toothpick inserted in center comes out clean.

HEARTY SLOW-COOKER BREAKFAST HASH

Steps:

• In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next 5 ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, 1/4 teaspoon pepper and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages., Meanwhile, in a large skillet, heat butter over medium heat. Add eggs; cook to desired doneness. Arrange eggs over vegetables. Sprinkle with remaining dill and pepper; drizzle with maple syrup.

SLOW COOKER BREAKFAST

Steps:

• Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over the hash brown potatoes; top with Cheddar cheese.
• Beat eggs and milk together in a large bowl; add ground mustard and generously season with salt and pepper. Mix seasonings thoroughly into the egg mixture; pour over the cheese layer in the slow cooker.
• Cook on Low for 6 to 8 hours.

ALL-IN-ONE SLOW-COOKER BREAKFAST

Steps:

• In a large skillet, cook sausage, onion and green onions over medium heat until sausage is no longer pink and onions are tender, 6-8 minutes, breaking up sausage into crumbles; drain. Transfer to a greased 5- or 6-qt. slow cooker. Stir in hash browns, cheese, soup and sour cream until blended., Cook, covered, on high 2-1/2 hours. With the back of a spoon, make 6 wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper. Cover and cook until egg whites are completely set and yolks begin to thicken but are not hard, 30-35 minutes longer. Sprinkle with parsley. If desired, serve with salsa and additional sour cream.

SLOW-COOKER HAM AND EGG BREAKFAST CASSEROLE

Steps:

• Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray. (See tip.)
• In medium bowl, beat eggs, half-and-half, salt, black and red pepper with whisk. Reserve 3/4 cup Cheddar cheese and 2 tablespoons green onions; set aside. In small bowl, stir together remaining cheeses.
• Layer half of the potatoes, spinach, ham, remaining green onions and cheese in slow cooker. Repeat layers. Pour egg mixture over layers.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 1/2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
• Sprinkle reserved cheese and green onions over top of casserole. Cover; cook 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

SLOW COOKER BREAKFAST CASSEROLE FROM SCRATCH

Steps:

• Place 1/2 of the cubed potatoes, onion, pepper, and veggies in the bottom of the crockpot.
• Add 1/2 of the meat (uncooked, cook bacon first if using).
• Place rest of potato mixture in cooker, add other 1/2 of meat.
• Mix eggs and pour on top.
• Cover eggs completely with cheese.
• Set on Low for 8 hours.

SLOW COOKER SAUSAGE BREAKFAST CASSEROLE RECIPE - (4.3/5)

Steps:

• Spray a 6-quart slow cooker with cooking spray. Layer half of the potatoes on the bottom of slow cooker. Top with half of the sausage, half of each cheese, half the sun dried tomatoes, and half the green onion. Repeat to create one more layer with remaining potatoes, sausage, cheeses, tomatoes, and green onion. Beat eggs, milk, salt, and pepper in large bowl with a wire whisk until well blended. Pour evenly over casserole layers in the crock pot. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

SLOW COOKER OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Cook sausage according to package directions; cut into 1/4-inch slices; set aside.
• In a bowl, combine green onions, red pepper, chilies and cilantro; set aside.
• Spray the interior of a 5 to 6 quart slow cooker with vegetable cooking spray.
• Layer one-third of the hash browns, sausage, green onion mixture and cheese into crock.
• Repeat layers twice.
• In a bowl, beat the eggs, milk, salt and pepper; pour over layered ingredients.
• Cover and cook on low for 7-8 hours or until thermometer inserted into the center reads 160ºF.
• Serve.

CROISSANT BREAKFAST BREAD PUDDING IN A SLOW COOKER RECIPE - (4.6/5)

Steps:

• BREAD PUDDING: In medium mixing bowl, toss bread and orange zest together and set aside. In separate medium bowl, whisk eggs, sugar, cream and vanilla together well. Pour egg mixture over bread mixture and carefully fold together. Fold in berries. Spread soft butter around inside of slow cooker. Pour bread pudding mixture into slow cooker. Cook for 4 hours on low, or 2 hours on high. Serve with Brown Butter Cinnamon Glaze on side. BROWN BUTTER CINNAMON GLAZE: In medium sauce pan, heat butter over medium heat till golden brown, remove from burner to cool. Watch it carefully so it doesn't burn. Add sugar and cinnamon to the browned butter until it is slightly thickened. Serve warm with the bread pudding Note: Glaze may be made in advance and reheated on low heat in microwave until just softened.