29+ Easy and Delicious Slow Cooker Breakfast Recipes to Start Your Day Right

Slow cooker breakfasts are the perfect solution for busy mornings or lazy weekends when you want a delicious, no-fuss meal to start your day.

With the help of your trusty slow cooker, you can wake up to a hot, ready-to-eat breakfast that’s both nutritious and satisfying.

Whether you’re craving savory dishes like sausage and eggs or a sweet treat like oatmeal or fruit compote, there’s something for everyone in the world of slow cooker breakfasts.

In this post, we’ve rounded up 29+ mouthwatering slow cooker breakfast recipes that will transform your mornings and make breakfast the highlight of your day.

These recipes require minimal prep time, and most of them are easily customizable to suit your taste preferences or dietary needs.

Let’s dive into the world of slow cooking and discover your new favorite morning meal!

29+ Easy and Delicious Slow Cooker Breakfast Recipes to Start Your Day Right

There’s no better way to enjoy a stress-free morning than with a slow cooker breakfast that practically makes itself while you sleep or get ready for the day.

From hearty egg casseroles to sweet oatmeal bowls and even decadent cinnamon rolls, these 29+ slow cooker breakfast recipes are sure to become your go-to morning meals.

With the convenience of a slow cooker, you can enjoy homemade, comforting breakfasts with minimal effort.

No matter your cravings or dietary restrictions, there’s a slow cooker recipe that will make your mornings easier, tastier, and more enjoyable. Happy cooking, and here’s to stress-free, delicious mornings ahead!

Slow Cooker Apple Cinnamon Oatmeal

Warm, hearty, and packed with the cozy flavors of fall, this Slow Cooker Apple Cinnamon Oatmeal is the ultimate set-it-and-forget-it breakfast. Perfect for busy mornings or when you’re hosting guests, the overnight method allows steel-cut oats to become perfectly creamy with sweet apples and aromatic cinnamon. It’s a wholesome, comforting start to any day.

Ingredients:

• 1 cup steel-cut oats
• 3 ½ cups water
• 1 ½ cups unsweetened almond milk (or milk of choice)
• 2 apples, peeled and diced
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 2–3 tbsp maple syrup or brown sugar
• 1 tsp vanilla extract
• Optional toppings: chopped nuts, raisins, Greek yogurt

Instructions:

1. Grease the inside of the slow cooker with non-stick spray or a little butter.
2. Add oats, water, milk, diced apples, cinnamon, nutmeg, salt, and sweetener to the slow cooker.
3. Stir to combine.
4. Cover and cook on low for 7–8 hours overnight.
5. In the morning, stir in vanilla extract.
6. Serve with your favorite toppings like chopped walnuts, raisins, or a drizzle of extra maple syrup.

This apple cinnamon oatmeal is a delicious and nutritious way to simplify your mornings. With minimal prep and no morning rush, you can enjoy a warm, hearty breakfast that tastes like homemade apple pie but fuels you like a superfood. Make extra—it reheats beautifully throughout the week.

Slow Cooker Breakfast Casserole

This Slow Cooker Breakfast Casserole is a savory delight that layers classic breakfast ingredients like eggs, cheese, potatoes, and sausage into a satisfying one-pot dish. It’s perfect for weekend brunches, holiday mornings, or meal prep for the week ahead. Just prep it the night before and wake up to the comforting smell of breakfast ready to serve.

Ingredients:

• 1 (28 oz) bag frozen hash browns
• 1 lb breakfast sausage, cooked and crumbled
• 2 cups shredded cheddar cheese
• 12 large eggs
• 1 cup milk
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• Optional: diced bell peppers, chopped spinach, green onions

Instructions:

1. Spray the slow cooker with non-stick spray.
2. Layer half of the hash browns, half the cooked sausage, and half the cheese in the slow cooker. Repeat with remaining layers.
3. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
4. Pour egg mixture evenly over the layered ingredients.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours, until eggs are set.
6. Let it sit for 10 minutes before serving. Garnish with green onions or hot sauce if desired.

This breakfast casserole is a go-to for feeding a crowd or prepping a satisfying protein-rich meal ahead of time. It’s endlessly customizable—swap in veggies, use bacon instead of sausage, or add a spicy kick with jalapeños. However you make it, this recipe will become a breakfast staple.

Slow Cooker Banana Bread Quinoa

Craving banana bread but want something a bit healthier and easier to prepare? This Slow Cooker Banana Bread Quinoa delivers the comforting, sweet flavor of banana bread with a nutritious twist. High in protein and fiber, this warm breakfast bowl is naturally gluten-free, making it a wholesome and satisfying option for health-conscious eaters.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 ½ cups almond milk (or milk of choice)
• 1 cup water
• 2 ripe bananas, mashed
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp maple syrup or honey
• Pinch of salt
• Optional toppings: chopped nuts, sliced bananas, nut butter, chia seeds

Instructions:

1. Lightly grease the inside of the slow cooker.
2. Add all ingredients—quinoa, milk, water, mashed bananas, vanilla, cinnamon, nutmeg, maple syrup, and salt—to the slow cooker.
3. Stir to combine well.
4. Cover and cook on low for 4–6 hours or until quinoa is soft and mixture is thickened.
5. Stir well before serving. Add more milk if needed to loosen the texture.
6. Serve warm with your favorite toppings.

This banana bread quinoa is proof that healthy breakfasts don’t have to be boring. It’s full of warm flavors and satisfying texture, ideal for fueling your day. Bonus: it stores well in the fridge, so you can reheat leftovers for a quick, nutritious breakfast all week long.

Slow Cooker French Toast Casserole

This Slow Cooker French Toast Casserole transforms your favorite brunch dish into an easy, make-ahead morning treat. With warm cinnamon, sweet vanilla, and the perfect custard-soaked bread, it delivers all the indulgence of classic French toast without standing over the stove. Perfect for holidays, weekends, or lazy mornings with the family.

Ingredients:

• 1 loaf day-old French bread, cubed (about 6–7 cups)
• 6 large eggs
• 2 cups milk
• ½ cup heavy cream
• ½ cup brown sugar
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• Optional: powdered sugar, maple syrup, fresh berries for topping

Instructions:

1. Lightly grease the slow cooker with butter or non-stick spray.
2. Place the bread cubes evenly into the slow cooker.
3. In a large bowl, whisk together eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
4. Pour the mixture evenly over the bread, pressing down gently to soak all pieces.
5. Cover and cook on low for 6–7 hours or high for 2–3 hours, until the center is set.
6. Let cool slightly before serving. Top with syrup, powdered sugar, or berries.

This slow cooker version of French toast brings a classic comfort food to your table with less effort and all the flavor. Whether you’re feeding a crowd or treating yourself, this dish offers a decadent yet stress-free way to start the day.

Slow Cooker Veggie Breakfast Burrito Filling

Perfect for meal prep or a weekend brunch bar, this Slow Cooker Veggie Breakfast Burrito Filling is a customizable mix of eggs, cheese, and sautéed vegetables that cook low and slow while you sleep. Simply scoop the filling into warm tortillas for a hearty, protein-packed breakfast that’s easy to grab and go.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 cup baby spinach, chopped
• 1 cup shredded cheddar cheese
• ½ tsp salt
• ¼ tsp black pepper
• Optional: cooked bacon or sausage, salsa, avocado

Instructions:

1. Grease the slow cooker insert.
2. In a skillet, lightly sauté the onions and bell peppers until softened, about 5 minutes.
3. In a bowl, whisk together eggs, milk, salt, and pepper.
4. Add sautéed vegetables, spinach, and cheese to the slow cooker, then pour in the egg mixture.
5. Stir gently to combine.
6. Cover and cook on low for 4–5 hours, or until eggs are set.
7. Serve warm in tortillas with your favorite toppings.

This veggie burrito filling is a lifesaver for busy mornings or feeding a group. You can keep it vegetarian or bulk it up with meat for extra heartiness. Make a double batch and refrigerate the leftovers for quick weekday breakfasts that never get boring.

Slow Cooker Pumpkin Pie Breakfast Quinoa

Bringing the cozy taste of fall into your morning routine, this Slow Cooker Pumpkin Pie Breakfast Quinoa is rich in protein, fiber, and warm spices. It’s a wholesome and satisfying alternative to oatmeal, especially great for pumpkin lovers looking for a healthy seasonal option.

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup pumpkin puree
• 2 ½ cups almond milk (or milk of choice)
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice
• Pinch of salt
• Optional toppings: pecans, dried cranberries, cinnamon, yogurt

Instructions:

1. Spray or grease the inside of the slow cooker.
2. Add quinoa, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, and salt. Stir well to combine.
3. Cover and cook on low for 4–6 hours, or until the quinoa is tender and the mixture has thickened.
4. Stir before serving and add more milk if needed to loosen the texture.
5. Serve warm with desired toppings.

This pumpkin pie quinoa makes it easy to indulge in fall flavors while sticking to nutritious choices. It’s warm, spiced, and just sweet enough to feel like a treat, while still packing a protein punch to power your day. Ideal for both crisp autumn mornings and meal-prep success.

Slow Cooker Sausage and Cheese Grits Casserole

This Slow Cooker Sausage and Cheese Grits Casserole combines the southern comfort of creamy grits with savory sausage and melted cheese. It’s a filling breakfast that’s perfect for family gatherings, brunches, or meal prepping for the week. The best part? You can set it up the night before and wake up to a warm, cheesy breakfast.

Ingredients:

• 1 lb breakfast sausage, crumbled and cooked
• 1 ½ cups stone-ground grits
• 4 cups chicken broth
• 1 ½ cups shredded cheddar cheese
• 1 cup milk
• 4 large eggs
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Optional: green onions, hot sauce for garnish

Instructions:

1. Spray the slow cooker with non-stick spray or grease with butter.
2. Add the cooked sausage to the bottom of the slow cooker.
3. In a separate pot, bring the chicken broth to a boil and stir in the grits. Reduce heat and simmer for 5 minutes.
4. In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
5. Layer the cooked grits on top of the sausage in the slow cooker. Pour the egg mixture over the top.
6. Sprinkle shredded cheese evenly over the casserole.
7. Cover and cook on low for 6–8 hours, or until set.
8. Garnish with green onions or hot sauce if desired.

This sausage and cheese grits casserole is a hearty and flavorful breakfast that’s sure to keep you satisfied all morning. The combination of creamy grits, savory sausage, and melty cheese makes for an irresistible start to your day, and it’s so easy to prepare in the slow cooker.

Slow Cooker Blueberry Almond Oatmeal

This Slow Cooker Blueberry Almond Oatmeal is the perfect combination of fruity and nutty flavors. The slow cooker does all the work overnight, infusing the oats with the sweetness of blueberries and the richness of almonds. It’s a healthy, warm breakfast that’s packed with fiber, protein, and antioxidants.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• 1 ½ cups almond milk
• 1 cup fresh or frozen blueberries
• ½ cup sliced almonds
• 1 tbsp chia seeds
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 2 tbsp honey or maple syrup
• Pinch of salt
• Optional: extra almonds and fresh blueberries for topping

Instructions:

1. Grease the slow cooker insert with non-stick spray or butter.
2. Add oats, water, almond milk, blueberries, almonds, chia seeds, vanilla, cinnamon, honey (or maple syrup), and salt to the slow cooker.
3. Stir to combine, ensuring the oats are well-soaked in liquid.
4. Cover and cook on low for 7–8 hours overnight.
5. Stir before serving and add more milk if needed to adjust the consistency.
6. Serve with additional almonds, fresh blueberries, or a drizzle of honey.

This blueberry almond oatmeal is a wholesome, flavorful breakfast that’s both filling and nutritious. The slow-cooked oats become perfectly creamy, and the blueberries and almonds provide a delightful contrast of textures. It’s a great way to start your day with a boost of fiber and antioxidants.

Slow Cooker Breakfast Risotto with Spinach and Parmesan

This Slow Cooker Breakfast Risotto with Spinach and Parmesan is a unique twist on traditional risotto, made breakfast-friendly with eggs and fresh spinach. It’s a creamy, savory dish that’s perfect for a leisurely weekend breakfast or a special brunch. The slow cooker ensures the risotto is cooked to perfection without constant stirring.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup milk
• 2 cups fresh spinach, chopped
• 2 large eggs, lightly beaten
• 1 cup grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt
• Optional: fresh herbs (parsley, basil) for garnish

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Add Arborio rice, vegetable broth, and milk to the slow cooker. Stir to combine.
3. Cover and cook on low for 3–4 hours, or until the rice is tender and the liquid is absorbed. Stir occasionally.
4. In the last 15 minutes of cooking, stir in chopped spinach, eggs, Parmesan, garlic powder, onion powder, salt, and pepper.
5. Continue cooking until the eggs are fully incorporated and the mixture is creamy.
6. Serve with fresh herbs if desired.

This savory breakfast risotto is a comforting and unique way to enjoy a hearty breakfast. The creamy texture, combined with the spinach and Parmesan, creates a savory flavor profile that’s both satisfying and nourishing. It’s perfect for those who want something different from traditional breakfast casseroles or oatmeal.

Slow Cooker Apple Cinnamon Steel-Cut Oats

This Slow Cooker Apple Cinnamon Steel-Cut Oats recipe is a warm, comforting breakfast that tastes like fall in a bowl. With tender steel-cut oats, sweet apples, and a fragrant mix of cinnamon and nutmeg, it’s the perfect breakfast for crisp mornings. The slow cooker does all the work overnight, so you can wake up to a healthy and hearty breakfast with minimal effort.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• 1 ½ cups unsweetened almond milk (or milk of choice)
• 2 medium apples, peeled, cored, and chopped
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt
• Optional: chopped walnuts, raisins, or extra maple syrup for topping

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Add steel-cut oats, water, almond milk, chopped apples, cinnamon, nutmeg, maple syrup (or honey), vanilla extract, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 7–8 hours overnight.
4. In the morning, stir the oats, and add extra milk if you prefer a creamier texture.
5. Serve with optional toppings like walnuts, raisins, or a drizzle of maple syrup.

This apple cinnamon oatmeal is a healthy, filling breakfast that combines the warmth of spiced oats with the sweetness of apples. It’s easy to prepare the night before and provides a satisfying, nourishing start to your day, packed with fiber and flavor.

Slow Cooker Breakfast Tacos

Slow Cooker Breakfast Tacos are a fun, customizable breakfast that the whole family will love. This recipe includes a flavorful mixture of scrambled eggs, chorizo, and spices, cooked slowly in the crockpot for a hands-off meal. Once the filling is ready, all you have to do is serve it in soft tortillas and top with your favorite taco toppings.

Ingredients:

• 1 lb chorizo, casings removed
• 8 large eggs
• ½ cup milk
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• Salt and pepper to taste
• 12 small flour tortillas (or corn tortillas)
• Optional toppings: shredded cheese, salsa, avocado, cilantro, hot sauce

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned and crumbled, about 5 minutes. Drain any excess fat.
2. In a bowl, whisk together eggs, milk, cumin, chili powder, garlic powder, salt, and pepper.
3. Add the cooked chorizo to the slow cooker, followed by the egg mixture. Stir to combine.
4. Cover and cook on low for 3–4 hours, stirring halfway through.
5. Once the eggs are set and cooked through, spoon the mixture into tortillas and serve with your favorite toppings.

These slow cooker breakfast tacos are a flavorful and easy way to enjoy a breakfast that’s both satisfying and fun. The chorizo adds a savory kick, while the eggs bring a creamy richness. Perfect for serving a crowd or making ahead for the week, this recipe is sure to be a hit.

Slow Cooker Banana Nut Porridge

This Slow Cooker Banana Nut Porridge is a creamy, wholesome breakfast that combines the richness of oats with the natural sweetness of ripe bananas and the crunch of toasted nuts. It’s a filling and nutrient-packed meal, perfect for chilly mornings or meal prepping for the week ahead.

Ingredients:

• 1 cup rolled oats
• 4 cups almond milk (or milk of choice)
• 2 ripe bananas, mashed
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp maple syrup or honey
• ¼ cup chopped walnuts or almonds
• 1 tsp vanilla extract
• Pinch of salt
• Optional: extra sliced bananas and nuts for topping

Instructions:

1. Grease the slow cooker with butter or non-stick spray.
2. Add rolled oats, almond milk, mashed bananas, cinnamon, nutmeg, maple syrup (or honey), vanilla extract, and salt to the slow cooker. Stir well to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours until the oats are creamy and tender.
4. In the last 10 minutes of cooking, stir in the chopped walnuts or almonds.
5. Serve with extra sliced bananas and nuts on top.

This banana nut porridge is a warm and comforting breakfast that’s packed with flavor and nutrients. The slow cooker allows the oats to absorb all the delicious banana flavor, while the nuts add a satisfying crunch. It’s a perfect balance of sweet and savory, making it an ideal way to start your day.

Slow Cooker French Toast Casserole

This Slow Cooker French Toast Casserole is a delicious and indulgent breakfast that combines the classic flavors of French toast into a simple, hands-off casserole. Made with cubes of bread soaked in a rich custard mixture, it’s the perfect breakfast for holiday mornings or weekend gatherings. Top it off with syrup, fresh berries, or whipped cream for the ultimate treat.

Ingredients:

• 8 cups day-old bread, cut into cubes (preferably challah or brioche)
• 8 large eggs
• 1 ½ cups milk
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• 2 tbsp butter, melted
• Optional: maple syrup, fresh berries, powdered sugar for serving

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Place the bread cubes in the slow cooker, spreading them evenly.
3. In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, salt, and brown sugar.
4. Pour the egg mixture evenly over the bread cubes, pressing down to ensure all the bread is soaked.
5. Drizzle the melted butter over the top.
6. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the casserole is golden and set in the center.
7. Serve with maple syrup, fresh berries, or a dusting of powdered sugar.

This slow cooker French toast casserole is a rich and comforting breakfast that’s ideal for feeding a crowd. The custard-soaked bread comes out tender and fluffy, with a perfectly caramelized top. It’s easy to make ahead and cook overnight, so you can wake up to a delicious and filling breakfast.

Slow Cooker Sweet Potato Breakfast Bowl

This Slow Cooker Sweet Potato Breakfast Bowl is a nutritious, filling breakfast packed with the natural sweetness of roasted sweet potatoes and the richness of eggs. Combined with spinach, avocado, and your choice of toppings, this recipe makes for a hearty, energizing start to your day.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 4 large eggs
• 2 cups fresh spinach
• 1 avocado, sliced
• Salt and pepper to taste
• Optional toppings: crumbled feta, hot sauce, pumpkin seeds

Instructions:

1. Grease the slow cooker insert with olive oil.
2. Add the diced sweet potatoes, olive oil, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6 hours, or until the sweet potatoes are tender.
4. In the last 30 minutes, make small wells in the sweet potatoes and crack the eggs into the wells.
5. Add spinach on top and cover again, cooking for the remaining time until the eggs are cooked to your liking.
6. Top with sliced avocado and any optional toppings you prefer.

This sweet potato breakfast bowl is the perfect balance of sweet and savory. The slow cooker brings out the natural sweetness of the potatoes, while the eggs and spinach add richness and nutrients. It’s customizable with your favorite toppings, making it a versatile and energizing breakfast to kickstart your day.

Slow Cooker Breakfast Quiche

This Slow Cooker Breakfast Quiche is an easy way to enjoy a savory, egg-filled breakfast without having to preheat the oven. Packed with vegetables, cheese, and your choice of meat, this quiche has all the flavors of a traditional breakfast pie but is cooked to perfection in the slow cooker. It’s a great meal for busy mornings or holiday brunches.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup cooked bacon or sausage (crumbled)
• 1 small bell pepper, diced
• ½ small onion, diced
• 1 cup spinach, chopped
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp olive oil
• 1 pre-made pie crust (optional for crustless quiche)

Instructions:

1. Grease the slow cooker insert with olive oil.
2. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
3. Add the cheese, crumbled bacon or sausage, bell pepper, onion, and spinach to the egg mixture and stir well.
4. If using a pie crust, place it in the bottom of the slow cooker. Otherwise, just pour the egg mixture directly into the slow cooker.
5. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the quiche is fully set and the eggs are cooked through.
6. Let the quiche cool for a few minutes before slicing and serving.

This slow cooker breakfast quiche is a savory, satisfying breakfast that’s both flavorful and easy to prepare. You can customize it with different vegetables, meats, or cheeses to suit your taste. It’s perfect for those mornings when you want a comforting, egg-based dish without the fuss of baking.

Slow Cooker Breakfast Burrito Bowl

The Slow Cooker Breakfast Burrito Bowl combines all the flavors of a classic breakfast burrito, but in a comforting, easy-to-serve bowl. With scrambled eggs, chorizo, black beans, and a blend of spices, this breakfast bowl is full of protein and flavor. Top it with your favorite toppings like cheese, avocado, salsa, or sour cream for a satisfying meal that’s ready when you wake up.

Ingredients:

• 1 lb chorizo, casing removed
• 8 large eggs
• 1 cup black beans, drained and rinsed
• 1 cup frozen corn
• 1 medium bell pepper, diced
• 1 small onion, diced
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional toppings: salsa, avocado, sour cream, cilantro, hot sauce

Instructions:

1. In a skillet, cook the chorizo over medium heat until browned and crumbled, about 5 minutes. Drain excess fat.
2. Add the cooked chorizo, eggs, black beans, corn, bell pepper, onion, cumin, paprika, garlic powder, salt, and pepper into the slow cooker. Stir to combine.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours until the eggs are scrambled and the mixture is heated through.
4. Top with shredded cheese and any optional toppings of your choice.
5. Serve with warm tortillas or enjoy as is.

This Slow Cooker Breakfast Burrito Bowl is a hearty and satisfying meal that packs in all the bold flavors of a breakfast burrito in a more accessible bowl form. With minimal prep and a slow cooker that does all the work, it’s the perfect way to enjoy a comforting and filling breakfast. You can also customize it by adding your favorite toppings and fillings, making it versatile and easy to adapt for any taste.

Slow Cooker Oatmeal with Almond Butter and Banana

This creamy Slow Cooker Oatmeal with Almond Butter and Banana is a warm and comforting breakfast that’s both filling and nutritious. The natural sweetness of ripe bananas combined with the richness of almond butter makes for a satisfying bowl of oatmeal. It’s a great option for a healthy breakfast on busy mornings or when you want something easy and delicious to enjoy after a long sleep.

Ingredients:

• 1 cup old-fashioned oats
• 4 cups almond milk (or milk of choice)
• 2 ripe bananas, mashed
• 3 tbsp almond butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp salt
• Optional toppings: sliced bananas, chopped nuts, honey, or additional almond butter

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Add oats, almond milk, mashed bananas, almond butter, vanilla extract, cinnamon, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the oats are creamy and tender.
4. Serve with extra sliced bananas, chopped nuts, honey, or a dollop of almond butter if desired.

This Slow Cooker Oatmeal with Almond Butter and Banana is a deliciously rich and healthy breakfast that feels like a treat. The almond butter adds a creamy texture and nuttiness, while the bananas offer natural sweetness. It’s a perfect way to enjoy a nourishing, comforting breakfast that’s made with simple ingredients and minimal effort.

Slow Cooker Sausage and Hash Browns Casserole

The Slow Cooker Sausage and Hash Browns Casserole is a savory, filling breakfast casserole packed with crumbled sausage, hash browns, eggs, and cheese. It’s the ultimate comfort food, perfect for a lazy weekend or a special brunch. With everything cooked together in the slow cooker, this dish is easy to prepare and serves a crowd.

Ingredients:

• 1 lb breakfast sausage (pork, turkey, or plant-based)
• 1 (30 oz) bag frozen hash browns
• 8 large eggs
• 1 cup shredded cheddar cheese
• ½ cup milk
• 1 small onion, diced
• 1 bell pepper, diced
• Salt and pepper to taste
• Optional: hot sauce, salsa, extra cheese for topping

Instructions:

1. In a skillet, cook the sausage over medium heat until browned and crumbled, about 5–7 minutes. Drain excess fat and set aside.
2. Grease the slow cooker insert and layer the hash browns evenly at the bottom.
3. Add the cooked sausage, diced onion, and bell pepper on top of the hash browns.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture evenly over the sausage and hash browns.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the eggs are set and the casserole is cooked through.
6. Sprinkle with shredded cheese in the last 10 minutes of cooking, allowing it to melt. Serve with optional hot sauce, salsa, or extra cheese.

This Slow Cooker Sausage and Hash Browns Casserole is a hearty, one-pot breakfast that’s perfect for a crowd or meal prepping for the week. With savory sausage, crispy hash browns, and a cheesy egg mixture, it’s a comforting breakfast that will keep you full and satisfied. The slow cooker makes it an easy dish to prepare, and you can customize it with different vegetables or cheese.

Slow Cooker Apple Cinnamon Steel Cut Oats

This Slow Cooker Apple Cinnamon Steel Cut Oats recipe is a warm, comforting, and healthy breakfast that’s perfect for chilly mornings. Steel-cut oats offer a hearty, chewy texture, while the apples and cinnamon infuse the dish with a naturally sweet and spicy flavor. It’s an easy, hands-off breakfast that’s ready by the time you wake up.

Ingredients:

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

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Add the steel cut oats, water or milk, diced apples, cinnamon, nutmeg, vanilla extract, maple syrup, and salt into the slow cooker. Stir to combine.
3. Cover and cook on low for 7–8 hours or high for 3–4 hours, until the oats are tender and creamy.
4. Stir the oats before serving and top with your choice of nuts, dried cranberries, or extra maple syrup.

This Slow Cooker Apple Cinnamon Steel Cut Oats is the epitome of cozy breakfasts. The apples soften and meld with the oats, creating a sweet and spiced base that’s perfect for chilly mornings. It’s a nourishing, fiber-packed meal that will keep you full and satisfied all day long. Plus, it’s customizable with your favorite toppings for added texture and flavor.

Slow Cooker Breakfast Casserole with Ham and Cheese

This Slow Cooker Breakfast Casserole with Ham and Cheese is a savory, easy-to-make dish that’s ideal for a filling breakfast or brunch. Made with diced ham, hash browns, eggs, and plenty of melted cheese, this casserole comes together effortlessly in the slow cooker. It’s the perfect meal for feeding a crowd or prepping ahead for a busy morning.

Ingredients:

• 1 lb cooked ham, diced
• 1 (30 oz) bag frozen hash browns
• 8 large eggs
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1 small onion, diced
• 1 bell pepper, diced
• ½ tsp garlic powder
• Salt and pepper to taste
• Optional: fresh herbs (chives, parsley) for garnish

Instructions:

1. Grease the slow cooker insert with non-stick spray or butter.
2. Layer the hash browns in the bottom of the slow cooker, followed by the diced ham, onion, bell pepper, and 1 ½ cups of shredded cheddar cheese.
3. In a bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the hash brown and ham layers in the slow cooker.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the eggs are set and the casserole is fully cooked.
5. Top with the remaining cheese during the last 10 minutes of cooking, allowing it to melt. Garnish with fresh herbs before serving.

This Slow Cooker Breakfast Casserole with Ham and Cheese is a crowd-pleasing breakfast that’s both hearty and satisfying. The hash browns and eggs are perfectly complemented by the savory ham and gooey cheese, making it an indulgent yet balanced meal. It’s great for holidays, weekend brunches, or meal prepping for the week.

Slow Cooker Peach and Almond Granola

This Slow Cooker Peach and Almond Granola is a delicious, homemade alternative to store-bought granola. It’s made with oats, almonds, dried peaches, and a touch of honey, all slow-cooked to create a crunchy, golden treat. Enjoy it with yogurt, as a cereal, or just by the handful for a healthy, satisfying breakfast or snack.

Ingredients:

• 3 cups old-fashioned oats
• 1 cup sliced almonds
• 1 cup dried peaches, chopped
• ½ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• Optional: dried cranberries or raisins for added sweetness

Instructions:

1. Grease the slow cooker insert with non-stick spray or coconut oil.
2. In a large bowl, combine the oats, almonds, dried peaches, cinnamon, and salt.
3. In a separate bowl, whisk together the honey, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Transfer the mixture into the slow cooker and cook on low for 3–4 hours, stirring every hour to prevent burning and ensure even cooking.
6. Once the granola is golden and crispy, allow it to cool completely before storing in an airtight container.

This Slow Cooker Peach and Almond Granola is a crunchy, satisfying breakfast option that’s perfect for anyone who loves a mix of sweet and nutty flavors. The slow cooker does all the work, allowing you to enjoy homemade granola without the fuss. It’s great with yogurt or milk, and you can customize it with your favorite fruits and nuts for a personal touch.

Slow Cooker Sweet Potato Breakfast Casserole

This Slow Cooker Sweet Potato Breakfast Casserole is a nutrient-packed, hearty dish that combines tender sweet potatoes, eggs, spinach, and cheese. It’s perfect for anyone craving a savory, comforting breakfast that’s also full of vitamins and fiber. The slow cooker makes it effortless to prepare, and the result is a fluffy, flavorful casserole you’ll want to enjoy again and again.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup fresh spinach, chopped
• 8 large eggs
• ½ cup milk (or non-dairy alternative)
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• Optional: chopped herbs for garnish (parsley, cilantro)

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Layer the diced sweet potatoes at the bottom of the slow cooker.
3. In a bowl, whisk together the eggs, milk, garlic powder, thyme, salt, and pepper.
4. Pour the egg mixture over the sweet potatoes in the slow cooker. Top with chopped spinach, diced onion, and shredded cheddar cheese.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the eggs are set and the sweet potatoes are tender.
6. Garnish with fresh herbs before serving.

This Slow Cooker Sweet Potato Breakfast Casserole is a wholesome, comforting meal that combines the natural sweetness of sweet potatoes with the richness of eggs and cheese. It’s the perfect balance of savory and slightly sweet, making it an ideal start to your day. Whether for a family breakfast or a meal prep option, this casserole is sure to please.

Slow Cooker Blueberry Coconut Quinoa Breakfast

This Slow Cooker Blueberry Coconut Quinoa Breakfast is a healthy, gluten-free alternative to oatmeal, offering a combination of protein-packed quinoa, antioxidant-rich blueberries, and the tropical flavor of coconut. It’s a simple, nutritious way to fuel your morning and is perfect for those looking for a more unique, yet equally satisfying, breakfast option.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups coconut milk (or milk of your choice)
• 1 cup frozen blueberries
• ¼ cup shredded unsweetened coconut
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tbsp maple syrup or honey (optional)
• Pinch of salt
• Optional toppings: additional blueberries, coconut flakes, nuts, or seeds

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Add the quinoa, coconut milk, frozen blueberries, shredded coconut, vanilla extract, cinnamon, maple syrup, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the quinoa is tender and the mixture has thickened.
4. Stir before serving and top with extra blueberries, coconut flakes, or nuts if desired.

This Slow Cooker Blueberry Coconut Quinoa Breakfast is a refreshing, nutrient-packed breakfast option that combines protein-rich quinoa with the sweetness of blueberries and the richness of coconut. It’s filling and satisfying, while also offering a deliciously tropical twist. This dish is perfect for those who prefer a gluten-free breakfast with a little extra flair.

Slow Cooker Bacon and Egg Breakfast Cups

These Slow Cooker Bacon and Egg Breakfast Cups are a fun, individual-serving breakfast that combines crispy bacon, eggs, and a touch of cheese for a protein-packed morning meal. They’re simple to make and can be customized with different fillings like spinach, peppers, or mushrooms. Perfect for busy mornings when you want something quick, easy, and full of flavor.

Ingredients:

• 8 slices bacon
• 8 large eggs
• ½ cup shredded cheese (cheddar, mozzarella, or your favorite)
• ½ cup diced bell peppers or onions (optional)
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Grease the slow cooker insert lightly with non-stick spray or butter.
2. Arrange the bacon slices in the slow cooker, curling them around the edges to form a “cup” shape, leaving space in the center for the eggs.
3. Crack an egg into each bacon cup.
4. Sprinkle with cheese and optional diced vegetables like bell peppers or onions. Season with salt and pepper.
5. Cover and cook on low for 2–3 hours or until the eggs are set to your liking (less time for runny yolks, more time for fully cooked).
6. Garnish with fresh herbs and serve immediately.

The Slow Cooker Bacon and Egg Breakfast Cups are an easy and customizable breakfast option that brings the delicious combination of bacon, eggs, and cheese together in a fun and portable way. These individual cups are perfect for busy mornings or when you need a quick breakfast for a crowd. You can swap in different veggies or cheese to suit your tastes, making them a versatile breakfast choice.

Slow Cooker Chia Pudding with Berries and Almonds

This Slow Cooker Chia Pudding with Berries and Almonds is a creamy, nutritious breakfast that’s packed with fiber and healthy fats. Chia seeds absorb the liquid and transform into a thick, pudding-like texture as they cook slowly in the slow cooker. Topped with fresh berries and almonds, this dish is both refreshing and satisfying.

Ingredients:

• ½ cup chia seeds
• 2 cups coconut milk (or any milk of your choice)
• 1 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Pinch of salt
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• ¼ cup sliced almonds or chopped nuts for topping

Instructions:

1. Grease the slow cooker insert with non-stick spray or butter.
2. Add the chia seeds, coconut milk, maple syrup, vanilla extract, cinnamon, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 2–3 hours, stirring halfway through.
4. Once the pudding has thickened, remove from heat and let it sit for 5 minutes before serving.
5. Serve the chia pudding with fresh berries and a sprinkle of almonds on top.

This Slow Cooker Chia Pudding with Berries and Almonds is a fantastic breakfast that is not only easy to prepare but also packed with nutrients. Chia seeds are rich in fiber and omega-3s, while the berries add a burst of freshness and antioxidants. This dish is perfect for anyone who wants a creamy, satisfying breakfast that can be customized with various toppings.

Slow Cooker Sausage and Spinach Breakfast Skillet

This Slow Cooker Sausage and Spinach Breakfast Skillet is a savory, protein-packed breakfast that combines savory sausage, tender spinach, and perfectly cooked eggs. It’s a versatile dish that you can customize with different vegetables or types of cheese. This breakfast is perfect for a busy family or anyone looking for a filling meal to kickstart their day.

Ingredients:

• 1 lb breakfast sausage (or turkey sausage)
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Optional: Hot sauce for serving

Instructions:

1. Grease the slow cooker insert with non-stick spray or butter.
2. Brown the sausage in a skillet over medium heat until cooked through, then drain excess fat and transfer the sausage to the slow cooker.
3. Add the diced onion, bell pepper, spinach, garlic powder, paprika, salt, and pepper to the slow cooker. Stir to combine.
4. Crack the eggs directly over the sausage mixture and top with shredded cheddar cheese.
5. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the eggs are set to your liking.
6. Serve with hot sauce for an extra kick if desired.

The Slow Cooker Sausage and Spinach Breakfast Skillet is a flavorful, nutrient-dense breakfast that combines savory sausage with fresh vegetables and creamy eggs. The slow cooker does all the work, making this an easy, hands-off breakfast option that’s sure to please. It’s perfect for a cozy weekend breakfast or for meal prepping for the week ahead.

Slow Cooker Banana Nut Oatmeal

This Slow Cooker Banana Nut Oatmeal is a warm, comforting breakfast that combines the natural sweetness of ripe bananas with the richness of nuts and oats. The slow cooker ensures that the oatmeal cooks perfectly while you sleep, making this a fuss-free breakfast option for busy mornings.

Ingredients:

• 1 ½ cups old-fashioned oats
• 3 cups milk (or a non-dairy alternative)
• 2 ripe bananas, mashed
• ¼ cup chopped walnuts or pecans
• 1 tsp cinnamon
• 1 tsp vanilla extract
• Pinch of salt
• Optional toppings: extra banana slices, honey, additional nuts

Instructions:

1. Grease the slow cooker insert with butter or non-stick spray.
2. Add the oats, milk, mashed bananas, chopped nuts, cinnamon, vanilla extract, and salt to the slow cooker. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the oatmeal is creamy and the bananas have softened into the mixture.
4. Stir before serving and top with extra banana slices and a drizzle of honey if desired.

This Slow Cooker Banana Nut Oatmeal is a cozy, naturally sweetened breakfast that’s full of fiber and healthy fats. The bananas add a creamy texture, while the nuts provide a satisfying crunch. This recipe is perfect for anyone who loves a warm, filling breakfast that’s ready to go when you wake up. It’s a great option for meal prepping and can be easily customized with your favorite nuts or dried fruits.