Sunday Breakfast in the Crock Pot

Loaded Crock Pot Hash Browns from Better Homes & Gardens

I always struggle to give my family a decent breakfast before it's time to head off to church. Sure, we could rush to church and snack on the provided donuts, calling it good until after service, but that tends to lead to wiggly little ones and grown-up minds that wander. And yes, I could feed us my frozen breakfast burritos or homemade frozen pancakes, but on the weekends, my husband really prefers something different from weekday fare.

Then it finally occurred to me that my crock pot offered the solution. By taking a few minutes on Saturday night to throw some ingredients in the slow cooker, we could have a filling breakfast just waiting to be eaten Sunday morning. A huge time saver!

Here are two of my favorite crock pot breakfasts - plus links to others.

Man-Pleasin' Crock Pot Bacon and Egg

Olive oil spray

7 strips bacon, cooked and chopped

1 yellow onion, chopped

1 garlic clove, minced

1 sweet pepper, chopped

1 (2 lb.) package hash browns

1 ½ cups shredded Cheddar or Co-Jack cheese

12 eggs

1 cup milk

Salt

Pepper

Red pepper flakes (optional)

1. Lightly spray the crock pot insert and a saucepan with olive oil spray.

2.  Place the saucepan over medium high heat. Once warmed, add the onion and bell pepper. Saute until nearly tender, then add the garlic. Saute until the vegetables are tender.

3. Place about 1/3 of the hash browns in the bottom of the crock pot. Place about 1/3 of the bacon over the hash browns, followed by about 1/3 of the onion mixture, followed by 1/3 of the cheese. Season with salt and pepper.

4. Repeat step 3 two more times, ending with cheese.

5. In a large bowl, whisk the eggs together with the milk, salt, pepper, and a few red pepper flakes (if using). Pour over the casserole.

6. Cook for 8 to 10 hours on low.

Hearty Crock Pot Hash Browns, Sausage, and Eggs Casserole

Olive oil spray

1 (2 lb.) package frozen hash browns

1 (1 lb.) package sausage, cooked

1/2 cup diced yellow or purple onion

1 1/2 cups shredded Cheddar cheese

1 ½ cups shredded mozzarella cheese

12 eggs

1/4 cup milk

1 teaspoon mustard

1/4 teaspoon garlic powder

Salt

Pepper

1. Spray the insert of a 6 quart crock pot lightly with olive oil spray. 

2. Place about 1/3 of the hash browns on the bottom of the crock pot. Season with salt and pepper. Add about 1/3 of the cooked sausage. Add about 1/3 of the onions, followed by 1/3 of the cheeses.

3. Repeat step 2 two more times, being sure to end with the cheese.  

4. In a bowl, blend together the eggs, milk, mustard, garlic powder, and a little more salt and pepper. Pour over the top of the casserole. 

5. Cook on low for 6 to 8 hours or high for 3-4 hours.

More Crock Pot Breakfast Recipes:

Western Omelet Casserole
X-Lazy Early Riser Crock Pot Breakfast
Overnight Oatmeal
Crock Pot Grains Cereal
Southwest Crock Pot Breakfast
Cowboy Crock Pot Breakfast
Spinach and Bacon Crock Pot Breakfast
Crock Pot French Toast
Loaded Crock Pot Hash Browns