Easy Crock Pot Breakfast and Brunches, Plus More

When you're running around chauffeuring kids or working long hours at the office, the last thing you want to do is spend hours preparing dinner each night in the kitchen. That's why crock pot meals have become such a time-saver and a method many families choose for weeknight meals. To help with that, we've compiled some crock pot recipes for breakfast and a couple of fun extras! Read on and save these recipes to add to your routine.

Breakfast and Brunch Recipes

We love delicious breakfast recipes. Whether it's a cheesy egg casserole or creamy oatmeal, there are so many options to start your day right. Unfortunately, with the rush of the mornings, many people are scrambling to get out the door, and breakfast is either forgotten or there's simply no time to eat. Try these tasty breakfast and brunch recipes that will surely be a hit with your family.

Crock Pot Breakfast Cobbler

Ingredients:

• 4 medium-sized apples, peeled and sliced
• 1/4 cup honey
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted
• 2 cups granola cereal

Directions:

1. Place apples in a slow cooker and mix in the remaining ingredients.

2. Cover and cook on low for 7-9 hours (overnight) or high for 2-3 hours. Serve with milk.

Crock Pot Hearty Wheat Berry Breakfast

Ingredients:

• 1 cup wheat berries, rinsed and drained
• 2-2 1/2 cups apple juice
• 1/2 cup chopped apricots
• 1/4 cup raisins
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 1/4 teaspoon cardamom

Directions:

1. Place everything in the crockpot the night before. Cook on low all night. Serve in the morning.

Crock Pot Breakfast Casserole

Ingredients:

• 1 32 oz. bag of frozen southern-style hash brown potatoes
• 1 lb. of bacon cut into pieces, fried, and drained
• 1/2 cup diced onions
• 3/4 lb. cheddar cheese diced
• 1 dozen eggs
• 1 cup milk
• 1/2 teaspoon dry mustard
• salt and pepper

Directions:

1. Place the frozen potatoes, bacon, onions, and cheese in the crock pot in three layers, finishing with cheese.

2. Beat together the eggs, milk, mustard, salt, and pepper. Pour over the whole mixture.

3. Cook on low for 10-12 hours.

Crockpot Brunch Casserole

Ingredients:

• 1 1/2 lb. ground beef
• 1 large onion, finely chopped
• 2 tablespoons olive oil or butter
• 2 garlic cloves, minced
• 1 4 oz. can sliced mushrooms, drained
• 2 teaspoons salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon oregano leaf
• 1/2 package spinach, chopped
• 3 tablespoons flour
• 6  eggs, beaten
• 1/4 cup milk, scalded
• 1/2 cup sharp cheddar cheese, grated

Directions:

1. In a skillet, lightly brown ground beef and onion in olive oil; drain well.

2. Place in a well-greased crock-pot.

3. Stir in remaining ingredients except eggs, milk, and cheese until well-blended.

4. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg.

5. Cover and cook on low setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese.

Crock Pot Brunch Florentine

Ingredients:

• 1 1/2 cups cheddar cheese, grated and divided
• 1 9 oz. package frozen spinach, thawed and drained
• 1 cup white bread, cubed
• 1 cup fresh button mushrooms, sliced
• 1/2 cup green onion, thinly sliced
• 6 eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

Directions:

1. Lightly grease the slow cooker. Layer half of the cheddar cheese, spinach, bread, mushrooms, and green onions in the bottom of the crock pot.

2. In a medium mixing bowl, whisk the eggs, milk, cream, salt, pepper, and garlic powder until thoroughly combined.

3. Pour this egg mixture over the layered mixture. Do not mix. Sprinkle the remaining cheese on top.

4. Cover and cook on high for 1 1/2 to 2 hours

Crock Pot Oatmeal

Ingredients:

• 2 cups milk
• 1/4 cup brown sugar
• 1 tablespoon melted butter
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup rolled oats
• 1 cup chopped apple
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions:

1. Grease the inside of the crock pot. Put ingredients into crockpot and mix with a whisk.

2. Cover. Just before bed, turn the crockpot on low, and the oats will be ready in the morning.

Crock Pot Cheese Souffle

Ingredients:

• 14 slices fresh white bread, crust removed
• 3 cups grated sharp cheddar cheese
• 1/4 cup butter
• 6 large eggs
• 3 cups milk, scalded
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• paprika

Directions:

1. Tear bread into small pieces. Place 1/2 in a well-greased crock pot.

2. Add 1/2 cheese, 1/2 butter, then the remaining bread, cheese, and butter.

3. Beat eggs, milk, Worcestershire sauce and salt. Pour over bread and cheese. Sprinkle with paprika.

4. Cover and cook on low for 4-6 hours. Do not open until ready to serve.  

Crock Pot Western Omelette Casserole

Ingredients:

• 32 ounces hash browns, frozen
• 1 extra lean pound ham, cooked and cubed
• 1 medium onion diced
• 1 medium green bell pepper, diced
• 1 1/2 cups Monterey Jack Cheese, shredded
• 12 eggs
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon black pepper, or to taste

Directions:

1. Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of ham, then onions, green peppers, and cheese.

2. Repeat the layering process two or three times, ending with a layer of cheese.

3. Beat the eggs, milk, and salt & pepper together. Pour over the mixture inside the crockpot, cover, and turn on low.

4. Cook on low for 10-12 hours overnight, and enjoy for breakfast or brunch the next day.  

Delicious Pickle Recipes

We added a couple of extra recipes to add to your recipe box. While not everyday meals, these pickle recipes are a fun way to involve your children in cooking. And what better way to do that than to create delicious pickles from scratch? Read on to learn more!

Crock Pot Refrigerated Pickles

Ingredients:

• 1 cup vinegar
• 1/2 cup pickling salt
• 1 quart hot water
• 3 quarts cold water
• 1 garlic clove
• 1 sliced onion
• Pickles

Directions:

1. Mix vinegar, pickling salt, and water and set aside.

2. Put garlic clove and sliced onion into the bottom of the gallon jar. Pack pickles in the jar. Pour mixture over pickles.

3. Close and refrigerate for 1 week.

Crock Pot Kosher Dill Pickles

Ingredients:

• 4 quarts water
• 1 cup cider vinegar
• 1/2 cup canning salt
• cucumbers, 2-3 inches
• fresh dill, cut (1-2 bunches)
• garlic, chopped (1-2 whole cloves)
• grape leaves, washed

Directions:

1. Place a bed of grape leaves on the bottom of a crock pot.  Alternate cucumbers, dill, and garlic layers to fill the crock pot.

2. Bring water, vinegar, and salt to a boil.  Cool and pour over cucumbers.  Place more grape leaves on top.

3.  Weigh down and let set in a cool place for 3-5 days or until the flavor is desirable to taste. Place leftover pickles in the refrigerator.