12 Crock Pot Breakfast Recipes That Cook While You Sleep

Crock pot breakfast recipes work because long, low heat turns eggs into soft curds, oats into a creamy pot, and day-old bread into custard all the way through. The slow cooker waits overnight while you do something else. The versions below take that same gentle heat in very different directions, from savory egg bakes to sweet grain bowls and make-ahead burritos.

If you want a traditional platter, start with the Classic Crock Pot Breakfast Casserole. Choose the Slow Cooker Blueberry French Toast Casserole for a sweet brunch, the Spicy Southwestern Crock Pot Egg Bake for heat, and the Make Ahead Breakfast Burrito Filling for meal planning.

Which Crock Pot Breakfast Should You Make?

Classic Crock Pot Breakfast Casserole

This is the one to make when everyone wants a hot breakfast at once. Eggs set into a soft, creamy center while the potatoes around the edge turn golden, and a chicken sausage with sage and black pepper gives the whole dish a sturdy, savory base.

Ingredients (makes 8 servings)

• Frozen shredded hash browns: 560 g (4 cups)
• Sharp cheddar cheese, shredded: 170 g (1 1/2 cups)
• Chicken breakfast sausage, cooked and crumbled: 340 g (3/4 lb)
• Red bell pepper, diced: 1 large
• Green onions, sliced, divided: 6
• Large eggs: 10
• Whole milk: 120 ml (1/2 cup)
• Salt: 1 tsp
• Black pepper: 1/2 tsp
• Butter, for greasing: 1 tbsp

Instructions

Step 1: Toss the 560 g (4 cups) hash browns in a large bowl with half of the 170 g cheddar, the cooked chicken sausage, diced red bell pepper, and 5 of the 6 sliced green onions. You want the filling spread evenly so every scoop gets some color. Grease your slow cooker insert with the 1 tbsp butter, then scrape the mixture into it.

Step 2: Whisk 10 eggs, 120 ml (1/2 cup) milk, 1 tsp salt, and 1/2 tsp black pepper in a separate bowl until the yolks and whites are completely combined. You will see the mixture turn a uniform pale yellow, and that means it is ready to pour. Pour it over the potato mixture in the insert.

Step 3: Stir the contents once or twice, then press the top lightly with the back of your spoon so the liquid settles. You are not packing it down, just helping the egg reach the bottom. Cover and cook on low for 6 to 7 hours, until the center no longer jiggles when you nudge the insert.

Step 4: Scatter the remaining cheddar over the top and cover for 5 minutes. You should see the cheese melt into the corners. If your slow cooker runs hot, check the center at the 5 hour mark.

Step 5: You can scoop the casserole onto plates, top with the last sliced green onion, and serve it hot with a spoon of salsa or hot sauce if you want a brighter edge.

Slow Cooker Blueberry French Toast Casserole

This version leans into the slow cooker’s strength with custard soaking into every cube of challah. You get a soft, almost pudding-like center and crisp edges, with juicy blueberries that pop against the cinnamon sugar.

Ingredients (makes 10 servings)

• Challah bread, cut into 2.5 cm (1 in) cubes: 500 g (about 10 cups)
• Fresh blueberries: 240 g (2 cups)
• Large eggs: 10
• Whole milk: 480 ml (2 cups)
• Heavy cream: 240 ml (1 cup)
• Granulated sugar: 100 g (1/2 cup)
• Vanilla extract: 2 tsp
• Ground cinnamon: 1 tsp
• Salt: 1/2 tsp
• Butter, for greasing: 2 tbsp

Instructions

Step 1: Grease your slow cooker insert with the 2 tbsp butter. Layer in half of the 500 g challah cubes and half of the 240 g blueberries. Repeat with the remaining bread and berries so the fruit is between the layers rather than all on top.

Step 2: In a large bowl, whisk 10 eggs, 480 ml (2 cups) milk, 240 ml (1 cup) cream, 100 g (1/2 cup) sugar, 2 tsp vanilla, 1 tsp cinnamon, and 1/2 tsp salt. You want the sugar fully dissolved, so whisk for about 30 seconds longer than you think you need to.

Step 3: Pour the custard over the bread in a slow, even stream. Use the back of a wooden spoon to press the top cubes down gently so every piece gets a chance to drink. You can cover the insert with a clean kitchen towel under the lid to catch drips, then cook on low for 3 to 4 hours.

Step 4: Check the casserole after 3 hours by pressing the center with your finger. If the custard is set and the top looks golden at the edges, you are done. If the middle still feels wet, cover and give it 20 more minutes.

Step 5: After 10 minutes, the slices stay together when you lift them. Scoop generous portions onto plates and serve warm with maple syrup or a dusting of powdered sugar.

Apple Cinnamon Steel Cut Oats

This is the overnight pot to set before bed when you want a hot bowl waiting in the morning. The apples melt into the oats and the cinnamon turns the whole kitchen sweet, while the walnuts keep each spoonful from going too soft.

Ingredients (makes 6 servings)

• Steel cut oats: 180 g (1 cup)
• Water: 720 ml (3 cups)
• Whole milk: 480 ml (2 cups)
• Honeycrisp or Gala apples, cored and chopped: 2 large
• Maple syrup: 60 ml (1/4 cup)
• Ground cinnamon: 1 1/2 tsp
• Salt: 1/2 tsp
• Chopped walnuts, toasted: 60 g (1/2 cup)
• Butter, for greasing: 1 tsp

Instructions

Step 1: Grease the inside of your slow cooker with the 1 tsp butter. Add the 180 g (1 cup) steel cut oats, 720 ml (3 cups) water, 480 ml (2 cups) milk, chopped apples, 60 ml (1/4 cup) maple syrup, 1 1/2 tsp cinnamon, and 1/2 tsp salt. Stir once just to combine.

Step 2: Cover and cook on low for 7 to 8 hours. You will know it is ready when the oats have soaked up most of the liquid and the apples are soft all the way through. If you prefer a looser porridge, stir in a splash of warm milk.

Step 3: Stir the oats once when the cooking time is up. The texture should be creamy but not stiff, and you can loosen it with a little more milk if the edges look dry.

Step 4: You can spoon the oats into bowls, scatter the 60 g (1/2 cup) walnuts over each portion, and serve hot with extra maple syrup on the side.

Spicy Southwestern Crock Pot Egg Bake

This one brings heat and crunch to the slow cooker. Crushed tortilla chips soften into the egg mixture like a tamale pie, while the pepper jack melts into the beans and green chiles. If you like a bright finish, finish it with cilantro and hot sauce.

Ingredients (makes 8 servings)

• Large eggs: 12
• Whole milk: 240 ml (1 cup)
• Black beans, drained and rinsed: 400 g (14 oz can)
• Diced green chiles, drained: 120 g (4 oz can)
• Pepper jack cheese, shredded: 170 g (1 1/2 cups)
• Crushed tortilla chips: 115 g (4 cups)
• Ground cumin: 1 1/2 tsp
• Chili powder: 1 tsp
• Fresh cilantro, chopped: 30 g (1/2 cup)
• Butter, for greasing: 1 tbsp

Instructions

Step 1: Press the 115 g (4 cups) crushed tortilla chips into the bottom of your greased slow cooker insert. Use your hands or the bottom of a measuring cup, but leave the chips chunky so they keep some bite under the egg.

Step 2: Whisk 12 eggs, 240 ml (1 cup) milk, 1 1/2 tsp cumin, and 1 tsp chili powder in a bowl until smooth. You will see fine bubbles form at the edge, and that means the eggs are light enough to pour.

Step 3: Scatter the 400 g black beans, 120 g green chiles, and half of the 170 g pepper jack over the chips. Pour the egg mixture over the top, then press down lightly with your spoon so the chips begin to absorb the liquid.

Step 4: Cover and cook on low for 5 to 6 hours, until the center is set and the sides pull away from the insert. You can check it by giving the insert a little shake after 5 hours. Scatter the remaining pepper jack on top and cover for 5 minutes to melt.

Step 5: You can scoop generous portions into bowls, shower the 30 g cilantro over the top, and serve hot with extra hot sauce if your table likes serious heat.

Creamy Banana Bread Oatmeal

This pot turns ripe bananas into a natural sweetener and folds them through rolled oats so the whole batch tastes like banana bread. A little brown sugar deepens the flavor, and the walnuts give you a toasty finish that keeps it from feeling too soft.

Ingredients (makes 6 servings)

• Old-fashioned rolled oats: 180 g (2 cups)
• Water: 480 ml (2 cups)
• Whole milk: 480 ml (2 cups)
• Ripe bananas, mashed: 3 medium
• Light brown sugar: 80 g (1/3 cup)
• Vanilla extract: 1 tsp
• Ground cinnamon: 1 tsp
• Salt: 1/2 tsp
• Chopped walnuts, toasted: 60 g (1/2 cup)
• Butter, for greasing: 1 tsp

Instructions

Step 1: Grease your slow cooker insert with the 1 tsp butter. In a large bowl, mash the 3 bananas with a fork until mostly smooth, then stir in the 180 g (2 cups) oats, 480 ml (2 cups) water, 480 ml (2 cups) milk, 80 g (1/3 cup) brown sugar, 1 tsp vanilla, 1 tsp cinnamon, and 1/2 tsp salt.

Step 2: Pour the mixture into the insert and cover. Cook on low for 6 to 7 hours, until the oats have absorbed most of the liquid and the edges barely ripple when you stir.

Step 3: Stir the oatmeal once and check the sweetness. You can add a little more brown sugar if your bananas were not very ripe, but the bananas usually carry it.

Step 4: You can spoon into bowls, top each portion with the 60 g (1/2 cup) walnuts, and serve warm with extra milk poured over if you like a looser bowl.

Broccoli Cheddar Crock Pot Egg Bake

This is the lighter egg bake for when you still want cheddar but no toast under it. The broccoli stays bright and tender rather than mushy, because the slow cooker steams it inside the custard. It works as a simple weekend breakfast or a quick dinner with a side salad.

Ingredients (makes 4 servings)

• Broccoli florets, chopped small: 300 g (4 cups)
• Large eggs: 8
• Whole milk: 180 ml (3/4 cup)
• Sharp cheddar cheese, shredded: 115 g (1 cup)
• Yellow onion, diced: 1 small
• Garlic powder: 1 tsp
• Salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Butter, for greasing: 1 tbsp

Instructions

Step 1: Grease your slow cooker insert with the 1 tbsp butter. Scatter the 300 g broccoli and diced onion in the bottom, then sprinkle in the garlic powder, salt, and black pepper. You want the vegetables in a single-ish layer so the egg can find its way through.

Step 2: Whisk 8 eggs and 180 ml (3/4 cup) milk in a bowl until fully blended. You will see a few small bubbles at the surface, and that means you can pour. Pour the eggs over the vegetables in an even stream.

Step 3: Scatter the 115 g cheddar over the top. Cover and cook on low for 4 to 5 hours, until the center is set and no longer jiggles when you gently shake the insert.

Step 4: Let it sit uncovered for 5 minutes before you slice. This helps the custard hold its shape when you cut in. Serve portions warm, with hot sauce or a crack of pepper on top.

Mushroom Spinach Crock Pot Grits

This is a savory pot of stone-ground grits that get their creaminess from slow cooking and a good spoonful of butter. Mushrooms and spinach fold in at the end so the grits stay soft but the vegetables keep their own texture, and parmesan sharpens the whole bowl.

Ingredients (makes 4 servings)

• Stone-ground grits: 160 g (3/4 cup)
• Water: 720 ml (3 cups)
• Whole milk: 240 ml (1 cup)
• Cremini mushrooms, sliced: 225 g (8 oz)
• Fresh spinach: 85 g (3 cups)
• Parmesan cheese, grated: 45 g (1/2 cup)
• Unsalted butter: 3 tbsp
• Garlic cloves, minced: 3
• Fresh thyme leaves: 1 tsp
• Salt: 3/4 tsp

Instructions

Step 1: Melt 2 tbsp of the butter in a skillet over medium heat and add the 225 g mushrooms. You want to cook them for about 5 minutes, until the edges turn deep brown and the pan smells nutty. Stir in the 3 minced garlic cloves and 1 tsp thyme for 30 seconds, then scrape the mixture into your slow cooker.

Step 2: Add the 160 g grits, 720 ml (3 cups) water, 240 ml (1 cup) milk, and 3/4 tsp salt to the insert. You can whisk once to break up any clumps of grits that clumped in the bag. Cover and cook on low for 6 to 7 hours, stirring once halfway if you are around.

Step 3: Stir the 85 g spinach into the hot grits and cover for 5 minutes. You will see the leaves wilt into the mixture and the color turn deep green.

Step 4: Fold in the remaining 1 tbsp butter and the 45 g parmesan. Stir gently until the cheese disappears and the grits look glossy. If the mixture seems too thick, you can loosen it with a splash of warm milk.

Step 5: You can spoon the grits into shallow bowls and serve hot, with extra parmesan and black pepper on top.

Sweet Potato Chicken Sausage Hash

This hash gets its sweetness from slow-cooked sweet potatoes and its savory heft from chicken sausage. Kale goes in at the end so it softens without turning gray, and a fried egg on top turns the whole skillet into a proper breakfast.

Ingredients (makes 6 servings)

• Sweet potatoes, peeled and chopped into 2 cm (3/4 in) cubes: 900 g (2 lb)
• Chicken breakfast sausage links, sliced: 340 g (3/4 lb)
• Red onion, sliced: 1 large
• Olive oil: 2 tbsp
• Smoked paprika: 1 tsp
• Dried rosemary: 1/2 tsp
• Salt: 1/2 tsp
• Lacinato kale, stemmed and chopped: 120 g (4 cups)
• Large eggs, for frying: 6
• Vegetable oil, for frying: 2 tbsp

Instructions

Step 1: Toss the 900 g sweet potatoes, sliced chicken sausage, and red onion in the slow cooker with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp rosemary, and 1/2 tsp salt. You want the seasoning distributed evenly, so use your hands or a big spoon.

Step 2: Cover and cook on low for 6 to 7 hours, until the sweet potatoes are tender when pierced with a fork. You will see the sausage brown a little at the edges and the onions go soft.

Step 3: Stir in the 120 g kale and cover for 10 minutes. You want the leaves to wilt but stay bright green, so avoid the temptation to leave it longer.

Step 4: When the kale is ready, heat the 2 tbsp vegetable oil in a skillet over medium heat. Crack the 6 eggs into the pan and fry them until the whites are set and the yolks are as runny as you like.

Step 5: You can spoon the hash onto plates, set a fried egg on each portion, and serve immediately with a few dashes of hot sauce if you want to wake it up a little.

Tomato Basil Sourdough Strata

This strata leans on ripe tomatoes and fresh basil to keep a bread pudding bright rather than heavy. Sourdough gives the custard a little tang, and the mozzarella melts into soft pockets between the cubes. It is a late-summer breakfast that works anytime you can find good tomatoes.

Ingredients (makes 6 servings)

• Sourdough bread, torn into 2.5 cm (1 in) pieces: 320 g (about 8 cups)
• Ripe tomatoes, cored and chopped: 450 g (1 lb)
• Fresh basil leaves, torn: 20 g (1 cup)
• Large eggs: 8
• Whole milk: 360 ml (1 1/2 cups)
• Mozzarella cheese, shredded: 170 g (1 1/2 cups)
• Parmesan cheese, grated: 30 g (1/3 cup)
• Garlic cloves, minced: 2
• Salt: 1/2 tsp
• Butter, for greasing: 1 tbsp

Instructions

Step 1: Grease your slow cooker insert with the 1 tbsp butter. Toss the 320 g sourdough, chopped tomatoes, and torn basil together in a large bowl. You want the bread to get slightly damp from the tomato juices before the custard goes in.

Step 2: Whisk 8 eggs, 360 ml (1 1/2 cups) milk, 2 minced garlic cloves, and 1/2 tsp salt in another bowl. Pour the mixture over the bread and tomatoes, then fold everything together with your hands or a big spoon.

Step 3: Transfer the mixture to the insert and press down gently so the top is level. You will see the bread start to drink the custard. Scatter the 170 g mozzarella and 30 g parmesan over the top.

Step 4: Cover and cook on low for 3 to 4 hours, until the edges are golden and the center is set. You can test it by pressing the middle with a spoon; it should feel firm, not soupy.

Step 5: Let the strata rest uncovered for 10 minutes, then cut it into thick squares while it is still in the insert. You can lift each portion out with a spatula and serve warm, with a few fresh basil leaves on top.

Make Ahead Breakfast Burrito Filling

This is the meal-prep version for busy weeks. The filling cooks into a soft, well-seasoned mix of chicken sausage, potatoes, beans, and eggs, and it rolls neatly into tortillas once it cools a little. Make a batch, wrap the burritos, and you have grab-and-go breakfasts ready.

Ingredients (makes 12 burritos)

• Chicken breakfast sausage, crumbled: 450 g (1 lb)
• Frozen shredded hash browns: 280 g (2 cups)
• Black beans, drained and rinsed: 400 g (14 oz can)
• Red bell pepper, diced: 1 large
• Yellow onion, diced: 1 medium
• Large eggs: 10
• Cheddar cheese, shredded: 170 g (1 1/2 cups)
• Flour tortillas, taco size: 12
• Ground cumin: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Lightly grease your slow cooker insert. In a large bowl, toss the 450 g crumbled chicken sausage, 280 g hash browns, 400 g black beans, diced red pepper, diced onion, 1 tsp cumin, and 1/2 tsp salt until combined.

Step 2: In another bowl, whisk the 10 eggs until the yolks and whites are uniform. Pour the eggs over the sausage mixture and stir once so the liquid begins to coat everything.

Step 3: Cover and cook on low for 5 to 6 hours, until the eggs are fully set and the potatoes are tender. Stir once halfway through if you are home, and you will see the mixture start to clump together.

Step 4: Scatter the 170 g cheddar over the filling and cover for 10 minutes so it melts. Stir the cheese through the filling until you see little pockets of cheddar in each scoop.

Step 5: You can warm the 12 tortillas in a dry skillet, then spoon about 1/2 cup of filling into each one. Roll them up while the filling is warm, and serve a couple right away with salsa if you like.

Chocolate Cherry Oatmeal

This pot is for the morning you want breakfast to taste a little like dessert. Cocoa melts into the oats and the cherries warm into soft pockets that break apart under your spoon. It is rich without being heavy, and the maple syrup keeps the chocolate from going bitter.

Ingredients (makes 4 servings)

• Old-fashioned rolled oats: 120 g (1 1/3 cups)
• Water: 360 ml (1 1/2 cups)
• Whole milk: 360 ml (1 1/2 cups)
• Frozen cherries, halved: 225 g (1 1/2 cups)
• Unsweetened cocoa powder: 3 tbsp
• Maple syrup: 60 ml (1/4 cup)
• Vanilla extract: 1 tsp
• Salt: 1/4 tsp
• Butter, for greasing: 1 tsp

Instructions

Step 1: Grease your slow cooker insert with the 1 tsp butter. Add the 120 g oats, 360 ml water, 360 ml milk, 225 g cherries, 3 tbsp cocoa powder, 60 ml maple syrup, 1 tsp vanilla, and 1/4 tsp salt. You can stir it all together right in the insert.

Step 2: Cover and cook on low for 5 to 6 hours, until the oats are tender and the mixture has thickened but is not dry. You will see the cherries stained deep red and the oats take on a dark cocoa color.

Step 3: Stir the oatmeal once and taste it. You can add a little more maple syrup if your cherries were on the tart side, or a splash of milk if the texture feels too stiff.

Step 4: You can ladle the oatmeal into bowls, top with a few extra cherries if you have them, and serve warm with a small spoonful of cold milk poured over the center.

Creamy Coconut Rice Porridge with Mango

This porridge cooks arborio rice in coconut milk until it turns soft and loose, like a rice pudding that leans savory. Mango goes on top while still cold so the contrast between the warm porridge and the fruit wakes up every spoonful. Lime zest keeps it from tasting flat.

Ingredients (makes 4 servings)

• Arborio rice: 180 g (1 cup)
• Coconut milk, full-fat: 400 ml (1 can)
• Water: 480 ml (2 cups)
• Granulated sugar: 50 g (1/4 cup)
• Salt: 1/4 tsp
• Mango, peeled and diced: 2 ripe
• Lime, zested and juiced: 1
• Toasted coconut flakes, for topping: 40 g (1/2 cup)
• Butter, for greasing: 1 tsp

Instructions

Step 1: Grease your slow cooker insert with the 1 tsp butter. Rinse the 180 g arborio rice under cold water until the water runs mostly clear, then add it to the insert with the 400 ml coconut milk, 480 ml water, 50 g sugar, and 1/4 tsp salt.

Step 2: Cover and cook on low for 4 to 5 hours, stirring once after the first hour. You will see the rice plump up and the liquid turn thick and glossy. If the porridge still looks soupy at 4 hours, let it cook uncovered for the last 20 minutes.

Step 3: Stir in the lime zest and half of the lime juice. Taste the porridge and add the rest of the lime juice if you want more brightness, then stir in a spoonful of warm water if the grains look too thick.

Step 4: You can spoon the porridge into bowls, top with the 2 diced mangoes and 40 g toasted coconut flakes, and serve warm.

The single best move is resisting the urge to lift the lid. Every peek lets heat out and adds time. If a recipe needs a stir, do it fast and close the lid right away. That trapped steam is what turns oats creamy and eggs tender.

Pick the one that fits your morning, set it before bed, and let breakfast cook itself. You will wake up to a hot meal and a kitchen that smells like you worked all night.