Gathering around the table for Christmas morning breakfast is one of life’s sweetest traditions, but who wants to spend hours in the kitchen? That’s where your trusty crockpot comes to the rescue! Get ready to discover 23 delightful recipes that’ll fill your home with festive aromas while you enjoy precious time with loved ones. Let’s dive into these magical make-ahead breakfasts that practically cook themselves!
Slow Cooker Cranberry Apple French Toast
Just thinking about how some of the coziest mornings begin with the gentle hum of the slow cooker, filling the kitchen with the sweet, spiced scent of something special waiting. This recipe for slow cooker French toast feels like a warm hug, with tart cranberries and sweet apples mingling together overnight. It’s the kind of effortless dish that lets you wake up to a ready-made breakfast, perfect for lazy weekends or holiday gatherings.
Ingredients
– a loaf of challah or brioche bread, torn into generous chunks
– a couple of large apples, peeled and thinly sliced
– a good handful of fresh cranberries
– 6 large eggs
– 2 cups of whole milk
– a generous 1/4 cup of pure maple syrup
– a splash of vanilla extract
– 1 teaspoon of ground cinnamon
– a pinch of salt
– a pat of butter for greasing
Instructions
1. Generously grease the inside of your slow cooker insert with butter to prevent sticking.
2. In a large mixing bowl, whisk together the 6 eggs, 2 cups of milk, 1/4 cup of maple syrup, 1 teaspoon of cinnamon, a splash of vanilla extract, and a pinch of salt until fully combined and slightly frothy.
3. Add the torn bread chunks to the egg mixture, gently pressing them down to ensure every piece is soaked through.
4. Let the bread sit in the mixture for 10 minutes to fully absorb the liquid, which helps prevent a soggy bottom layer.
5. Layer half of the soaked bread evenly into the bottom of the greased slow cooker.
6. Scatter half of the sliced apples and half of the cranberries over the bread layer.
7. Repeat with the remaining soaked bread, apples, and cranberries, creating distinct layers.
8. Cover the slow cooker with its lid and cook on the LOW setting for 6–7 hours, until the top is golden and the edges are slightly crisp.
9. Check for doneness by inserting a knife into the center—it should come out clean, with no liquid egg mixture visible.
10. Let it rest, uncovered, for 15 minutes before serving to allow the custard to set fully.
The finished dish emerges with a custardy, bread pudding-like texture, each bite offering a burst of tart cranberry against the soft, sweet apples. Drizzle with extra maple syrup or serve with a dollop of whipped cream for an extra indulgent touch, making it feel like a dessert disguised as breakfast.
Crockpot Eggnog Oatmeal
Perhaps it’s the slow descent into winter that makes me crave this gentle morning ritual, the way the crockpot transforms simple oats into something magical while I sleep, filling the kitchen with the nostalgic scent of holiday mornings long past.
Ingredients
– 1 cup of old-fashioned rolled oats
– 4 cups of rich, creamy eggnog
– A generous pinch of fine sea salt
– A couple of tablespoons of dark brown sugar
– A splash of pure vanilla extract
– A handful of toasted pecans for crunch
– A dusting of freshly grated nutmeg
Instructions
1. Lightly grease the inside of your 4-quart crockpot with butter or cooking spray to prevent sticking.
2. Combine 1 cup of old-fashioned rolled oats and 4 cups of eggnog directly in the crockpot.
3. Stir in a generous pinch of fine sea salt until evenly distributed throughout the mixture.
4. Add a couple of tablespoons of dark brown sugar and mix thoroughly to dissolve.
5. Pour in a splash of pure vanilla extract and stir once more to incorporate all flavors.
6. Cover the crockpot with its lid and set it to cook on LOW heat for 7 hours exactly.
7. After cooking, stir the oatmeal vigorously for 30 seconds to achieve a creamy consistency.
8. Spoon the warm oatmeal into serving bowls while still hot.
9. Top each serving with a handful of toasted pecans for contrasting texture.
10. Finish with a delicate dusting of freshly grated nutmeg over the surface.
For that final touch, I love how the creamy oatmeal cradles the crunchy pecans, creating a comforting texture that feels like a warm hug. The eggnog infuses every spoonful with its signature spiced sweetness, making ordinary mornings feel like holiday celebrations. Sometimes I’ll drizzle a little extra cold eggnog over the top just before serving, creating wonderful temperature contrasts that make each bite more interesting.
Christmas Morning Crockpot Casserole
Lately, I’ve been thinking about those quiet Christmas mornings when the house still holds its nighttime hush, and the only sound is the gentle hum of the crockpot promising something warm and comforting without any morning fuss. It’s the kind of meal that lets you linger in your pajamas, savoring the slow start. This casserole becomes a tender, savory embrace on a plate, filling the kitchen with the most welcoming aroma.
Ingredients
– A pound of browned breakfast sausage
– A couple of cups of frozen shredded hash browns
– A generous cup of shredded sharp cheddar cheese
– Half a dozen large eggs
– A cup and a half of whole milk
– A splash of heavy cream, about a quarter cup
– A teaspoon of dry mustard powder
– A good pinch of salt and a few cracks of black pepper
– A sprinkle of chopped fresh chives for serving
Instructions
1. Lightly grease the inside of your 4- to 6-quart slow cooker with cooking spray or a dab of butter to prevent sticking.
2. Crumble and cook one pound of breakfast sausage in a skillet over medium heat for 8–10 minutes until fully browned and no pink remains, then drain off any excess grease.
3. Spread the cooked sausage evenly across the bottom of the prepared slow cooker.
4. Layer two cups of frozen shredded hash browns over the sausage in an even blanket.
5. Sprinkle one cup of shredded sharp cheddar cheese evenly over the hash browns.
6. In a medium mixing bowl, crack six large eggs and whisk them vigorously until the yolks and whites are fully combined and slightly frothy.
7. Pour in one and a half cups of whole milk and a quarter cup of heavy cream, then whisk again until smooth.
8. Add one teaspoon of dry mustard powder, one teaspoon of salt, and half a teaspoon of black pepper to the egg mixture, whisking to incorporate everything evenly.
9. Slowly pour the egg mixture over the layers in the slow cooker, aiming to cover the cheese and hash browns uniformly.
10. Place the lid securely on the slow cooker and cook on the LOW setting for 6–7 hours, until the center is fully set and doesn’t jiggle when you gently shake the cooker.
11. Turn off the slow cooker, remove the lid, and let the casserole rest for 10–15 minutes to firm up slightly for easier serving.
12. Garnish with a sprinkle of freshly chopped chives just before scooping onto plates.
Mornings like these call for something that feels both nourishing and indulgent. The casserole emerges creamy and custardy, with the sharp cheddar melting into the savory sausage and tender potatoes. For a festive touch, serve it alongside toasted bagels or spoon it over buttered English muffins, letting the rich flavors soak into every bite.
Slow Cooker Gingerbread Pancakes
Gently, the morning unfolds like the soft steam rising from my slow cooker, carrying the warm promise of gingerbread pancakes that need no standing over a stove. There’s something quietly magical about letting the slow cooker do the work while I move through my morning at my own pace. These spiced cakes emerge tender and fragrant, filling the kitchen with the cozy scent of holidays and home.
Ingredients
– A couple of cups of all-purpose flour
– A good pour of milk, about 1 ½ cups
– A generous ¼ cup of molasses
– A couple of large eggs
– A third of a cup of brown sugar, packed
– A good glug of vegetable oil, about ¼ cup
– A tablespoon of baking powder
– Two teaspoons of ground ginger
– A teaspoon each of cinnamon and nutmeg
– Just a pinch of salt
– A splash of vanilla extract, about a teaspoon
Instructions
1. Whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt in a large bowl until well combined.
2. In a separate bowl, beat the eggs until frothy, then stir in the brown sugar, molasses, vegetable oil, milk, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold together until just combined—don’t overmix; a few lumps are perfectly fine for tender pancakes.
4. Lightly grease the inside of your 6-quart slow cooker with a thin layer of oil or cooking spray to prevent sticking.
5. Pour the batter into the prepared slow cooker and spread it evenly with a spatula.
6. Cover and cook on HIGH for 2 to 2 ½ hours, until the center is set and a toothpick inserted comes out clean—avoid peeking too often, as it releases heat and extends cooking time.
7. Turn off the slow cooker and let the pancake rest, uncovered, for 10 minutes to firm up slightly for easier slicing.
8. Carefully slice the pancake into wedges using a plastic or silicone spatula to avoid scratching the slow cooker insert.
9. Serve warm directly from the slow cooker. Each slice stays moist thanks to the gentle, steady heat, which mimics steaming more than baking.
Even now, as I lift a wedge onto my plate, the texture is remarkably soft and cake-like, with the deep, spiced flavor of gingerbread that melts on the tongue. Drizzle it with maple syrup for a classic touch, or top with a dollop of whipped cream and a sprinkle of cinnamon for something extra special—it’s like dessert for breakfast, without any fuss.
Warm Spiced Apple Crockpot Porridge
Zigzagging through my morning thoughts, I find myself craving something that wraps the soul in autumn’s gentle embrace—a slow-simmered comfort that fills the kitchen with the scent of cinnamon and softened apples. This warm spiced apple crockpot porridge is that quiet, steady companion for crisp October days, when time feels expansive and the heart seeks simplicity. It’s the kind of meal that simmers patiently while you linger over a book or watch leaves drift past the window.
Ingredients
– 1 cup of old-fashioned rolled oats
– 2 medium apples, peeled and chopped into little chunks
– 3 cups of whole milk
– A generous splash of pure maple syrup (about ¼ cup)
– A couple of teaspoons of ground cinnamon
– A pinch of fine sea salt
– ½ teaspoon of ground nutmeg
– A pat of unsalted butter (about 1 tablespoon)
Instructions
1. Combine the old-fashioned rolled oats, peeled and chopped apples, whole milk, pure maple syrup, ground cinnamon, fine sea salt, and ground nutmeg in your crockpot.
2. Stir everything gently with a wooden spoon until the ingredients are evenly distributed—this helps prevent the oats from clumping as they cook.
3. Dot the top of the mixture with a pat of unsalted butter for added richness and a silky finish.
4. Cover the crockpot with its lid and set it to cook on the LOW heat setting for 6 hours.
5. Avoid stirring during the cooking time to let the porridge thicken naturally and develop a creamy texture.
6. After 6 hours, remove the lid and check that the porridge has thickened and the apples are tender enough to mash lightly with a spoon.
7. Give the porridge one final stir to incorporate any butter that hasn’t melted and to blend the softened apples throughout.
8. Serve the porridge immediately while it’s warm and fragrant. O, this porridge emerges with a velvety, spoon-coating thickness, where the apples melt into whispers of sweetness against the earthy cinnamon and nutmeg. Try topping it with a drizzle of cold cream or a scatter of toasted walnuts for a cozy contrast, or enjoy it as is, letting each spoonful hold the quiet warmth of a slow morning.
Crockpot Peppermint Hot Chocolate Oatmeal
Years have a way of softening the edges of winter mornings, turning what once felt like a chore into something quietly anticipated. There’s a particular comfort in waking to a kitchen already humming with warmth, the slow magic of a crockpot transforming simple oats into a cozy, festive treat. This peppermint hot chocolate oatmeal feels like a hug in a bowl, a gentle start to frosty days.
Ingredients
– 1 cup of old-fashioned rolled oats
– 4 cups of whole milk
– 1/4 cup of unsweetened cocoa powder
– 1/3 cup of granulated sugar
– 1/2 teaspoon of peppermint extract
– A generous pinch of fine sea salt
– A handful of mini marshmallows for topping
– A couple of crushed candy canes for garnish
Instructions
1. Pour 1 cup of old-fashioned rolled oats into your crockpot.
2. Add 4 cups of whole milk directly over the oats.
3. Sprinkle in 1/4 cup of unsweetened cocoa powder and 1/3 cup of granulated sugar.
4. Stir everything together with a wooden spoon until the cocoa and sugar are fully dissolved into the milk.
5. Drop in a generous pinch of fine sea salt to balance the sweetness.
6. Cover the crockpot with its lid and set it to cook on LOW heat for 6 hours.
7. After 6 hours, remove the lid and stir in 1/2 teaspoon of peppermint extract until evenly distributed.
8. Spoon the oatmeal into bowls while it’s still warm.
9. Top each serving with a handful of mini marshmallows and a sprinkle of crushed candy canes.
Zigzagging between creamy and subtly crunchy, this oatmeal wraps you in deep chocolate warmth with a cool peppermint finish. The marshmallows melt into soft pillows on top, while the candy cane bits add a festive crackle. Try serving it with a drizzle of extra melted chocolate or alongside a crisp, buttery toast for contrast.
Overnight Crockpot Cinnamon Roll Casserole
A quiet morning calls for something warm and comforting, the kind of dish that fills the kitchen with the scent of cinnamon and brown sugar while you sleep. It’s a gentle start to the day, one that feels like a slow, cozy hug from the inside out.
Ingredients
– A couple of cans of refrigerated cinnamon rolls, with the icing saved for later
– A splash of heavy cream, about half a cup
– A good glug of melted butter, around ¼ cup
– A generous sprinkle of ground cinnamon, maybe a teaspoon or so
– A handful of brown sugar, roughly ½ cup packed
Instructions
1. Open both cans of refrigerated cinnamon rolls and set the icing packets aside in the refrigerator.
2. Cut each cinnamon roll into quarters using a sharp knife or kitchen shears.
3. Arrange the cinnamon roll pieces evenly in the bottom of a greased 6-quart crockpot.
4. In a small mixing bowl, whisk together the heavy cream, melted butter, ground cinnamon, and brown sugar until well combined.
5. Pour the cream mixture evenly over the cinnamon roll pieces in the crockpot, making sure all pieces are coated.
6. Cover the crockpot with its lid and set it to cook on low heat for 6–7 hours, until the casserole is puffed and the edges are golden brown. Tip: Resist the urge to peek too often, as lifting the lid can release heat and extend cooking time.
7. Once cooked, turn off the crockpot and let the casserole sit uncovered for 10 minutes to set slightly. Tip: This resting time helps the custardy center firm up for easier serving.
8. Drizzle the reserved icing over the top of the casserole just before serving. Tip: For extra flair, warm the icing packet in a bowl of hot water for a minute to make it easier to drizzle.
Doesn’t it just melt into something soft and pillowy, with pockets of gooey cinnamon sugar weaving through each bite? Try serving it warm with a dusting of powdered sugar or a side of fresh berries for a bright contrast to the rich, cozy flavors.
Slow Cooker Pineapple Ham Breakfast Hash
A quiet morning calls for something that fills the kitchen with warmth without demanding much effort, a dish that feels like a gentle start to the day. This slow cooker hash brings together sweet pineapple and savory ham in a way that feels both comforting and a little special, perfect for those slow, reflective mornings when you want breakfast to take care of itself. It’s the kind of meal that simmers quietly while you sip your coffee, filling the house with an inviting aroma that promises a cozy meal ahead.
Ingredients
– a couple of cups of diced ham
– a 20-ounce can of pineapple chunks, with their juice
– about 4 medium russet potatoes, peeled and chopped into ½-inch cubes
– one large yellow onion, finely diced
– a splash of olive oil, just enough to coat the bottom of your slow cooker
– a generous pinch of salt and a few cracks of black pepper
– a sprinkle of dried thyme, maybe half a teaspoon
Instructions
1. Lightly grease the bottom of your slow cooker insert with the olive oil to prevent sticking.
2. Add the diced potatoes, ham, onion, and pineapple chunks (including the juice from the can) to the slow cooker.
3. Sprinkle the salt, black pepper, and dried thyme evenly over the mixture.
4. Gently stir everything together until the ingredients are well combined and coated with the seasonings.
5. Cover the slow cooker with its lid and set it to cook on LOW heat for 6 hours. (Tip: Resist the urge to open the lid during cooking, as it releases heat and can extend the cooking time.)
6. After 6 hours, remove the lid and check that the potatoes are tender by piercing a few cubes with a fork; they should yield easily without resistance.
7. If there’s excess liquid, carefully tilt the slow cooker insert and use a ladle to remove about half a cup of the juice to thicken the hash. (Tip: Save that flavorful juice to drizzle over the hash when serving for an extra burst of sweetness.)
8. Give the hash one final gentle stir to redistribute any remaining juices, then let it sit uncovered for 5 minutes to allow the flavors to meld. (Tip: For a crispier top, you can transfer the hash to a baking sheet and broil it for 2–3 minutes at 400°F until the edges are golden.)
Keenly tender potatoes soak up the sweet-tangy pineapple juice, while the ham adds a salty depth that balances each bite. Serve it straight from the slow cooker for a soft, comforting texture, or spoon it over toasted sourdough with a fried egg on top for a hearty, layered breakfast that feels both rustic and indulgent.
Crockpot Festive Veggie Frittata
Keeping the morning quiet, I find myself drawn to this slow-cooked frittata, where vegetables soften into the eggs over hours, creating something gentle and nourishing for a festive brunch.
Ingredients
– 8 large eggs
– a splash of whole milk, about ¼ cup
– a generous pinch of salt
– a couple of grinds of black pepper
– 1 cup of chopped red bell pepper
– 1 cup of chopped zucchini
– ½ cup of diced onion
– 1 cup of shredded cheddar cheese
– 1 tablespoon of olive oil
Instructions
1. Crack 8 large eggs into a medium mixing bowl.
2. Pour in ¼ cup of whole milk.
3. Sprinkle a generous pinch of salt and a couple of grinds of black pepper over the eggs and milk.
4. Whisk the mixture vigorously for 1 full minute until it’s fully combined and slightly frothy.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat for 2 minutes.
6. Add ½ cup of diced onion and sauté for 4–5 minutes, stirring occasionally, until the onion turns translucent.
7. Stir in 1 cup of chopped red bell pepper and 1 cup of chopped zucchini, cooking for another 5 minutes until the vegetables are just tender.
8. Tip: Let the vegetables cool for 5 minutes before adding to the egg mixture to avoid scrambling the eggs.
9. Gently fold the cooked vegetables into the egg mixture.
10. Stir in 1 cup of shredded cheddar cheese until evenly distributed.
11. Lightly grease the inside of a 4-quart crockpot with a dab of olive oil or non-stick spray.
12. Pour the frittata mixture into the crockpot, spreading it evenly with a spatula.
13. Cover the crockpot with its lid.
14. Cook on the LOW setting for 3 hours.
15. Tip: Avoid lifting the lid during cooking to maintain a steady temperature.
16. After 3 hours, check if the center is set by inserting a knife—it should come out clean.
17. If needed, cook for an additional 15–20 minutes until fully set.
18. Tip: Let the frittata rest in the turned-off crockpot for 10 minutes before slicing for easier serving.
19. Carefully remove the frittata from the crockpot using a spatula or by lifting the liner if removable.
20. Slice into wedges and serve warm.
This frittata emerges tender and fluffy, with the melted cheddar weaving through the sweet peppers and soft zucchini. Try serving it alongside a crisp arugula salad or topping slices with a dollop of salsa for a bright, contrasting kick.
Slow Cooker Cherry Almond Bread Pudding
A quiet afternoon like this calls for something that fills the kitchen with warmth, something that simmers patiently while the world outside carries on. This slow cooker cherry almond bread pudding is just that—a humble, comforting dessert that feels like a gentle hug after a long day.
Ingredients
– About 6 cups of day-old bread, torn into rough chunks
– A generous cup of dried cherries
– Half a cup of sliced almonds
– 4 large eggs
– 2 cups of whole milk
– A third of a cup of granulated sugar
– A splash of vanilla extract
– A pinch of salt
– A couple of tablespoons of melted butter
– A light dusting of powdered sugar for serving
Instructions
1. Tear 6 cups of day-old bread into rough, 1-inch chunks and place them in your slow cooker.
2. Sprinkle 1 cup of dried cherries and 1/2 cup of sliced almonds evenly over the bread chunks.
3. In a medium mixing bowl, crack 4 large eggs and whisk them vigorously for about 30 seconds until frothy.
4. Pour 2 cups of whole milk into the bowl with the eggs.
5. Add 1/3 cup of granulated sugar, 1 splash of vanilla extract, and 1 pinch of salt to the milk mixture.
6. Whisk all wet ingredients together for 1 full minute until the sugar dissolves completely.
7. Slowly pour the milk mixture over the bread, cherries, and almonds in the slow cooker.
8. Gently press down on the bread with a spatula to ensure every piece soaks up the liquid.
9. Drizzle 2 tablespoons of melted butter evenly over the top of the pudding.
10. Cover the slow cooker with its lid and set it to cook on Low heat for 3 hours.
11. After 3 hours, insert a knife into the center of the pudding; it should come out clean, with no wet batter clinging to it.
12. Turn off the slow cooker and let the pudding rest, uncovered, for 15 minutes to firm up.
13. Dust the top lightly with powdered sugar just before serving.
Every spoonful of this bread pudding is tender and custardy, with little bursts of tart cherries and the subtle crunch of toasted almonds. It’s lovely served warm with a dollop of whipped cream or even cold the next morning, straight from the fridge.
Holiday Sausage and Cheese Breakfast Sliders in Crockpot
Lately, I’ve been craving those quiet holiday mornings when the house fills with comforting aromas before anyone else stirs. There’s something deeply soothing about preparing breakfast that practically makes itself while you linger over coffee. These sausage and cheese sliders simmering in the crockpot capture that peaceful magic perfectly.
Ingredients
– A package of 12 Hawaiian sweet rolls
– About a pound of breakfast sausage
– Six slices of provolone cheese
– Half a cup of milk
– A splash of maple syrup
– A couple of eggs
– A tablespoon of Dijon mustard
– A pat of butter
Instructions
1. Brown the breakfast sausage in a skillet over medium heat for 8-10 minutes until no pink remains, breaking it into crumbles with your spatula as it cooks.
2. Whisk together the eggs, milk, Dijon mustard, and maple syrup in a medium bowl until the mixture becomes smooth and pale yellow.
3. Slice the entire package of Hawaiian rolls in half horizontally, keeping the top and bottom halves intact like two separate sheets.
4. Place the bottom half of the rolls in your crockpot, arranging them to cover the bottom evenly.
5. Sprinkle the cooked sausage crumbles evenly over the roll bottoms.
6. Layer the provolone cheese slices across the sausage, overlapping slightly to cover completely.
7. Place the top halves of the rolls over the cheese layer, matching their original positions.
8. Pour the egg mixture slowly over the entire assembly, aiming for even coverage and letting it soak downward for 5 minutes.
9. Dot the top with small pieces of butter for richness and golden coloring.
10. Cover the crockpot and cook on LOW heat for 3 hours until the eggs are fully set and the edges turn lightly golden.
11. Let the sliders rest uncovered for 10 minutes before slicing along the roll seams for clean separation.
Heavenly when served warm, these sliders offer a delightful contrast between the soft, egg-soaked bread and the savory sausage crumbles. The provolone melts into silken pockets that balance the subtle sweetness from the Hawaiian rolls. For a festive touch, arrange them on a platter with fresh cranberries scattered around the edges, their tart brightness complementing the rich, comforting flavors.
Crockpot Candied Pecan Caramel French Toast
Vaguely remembering Sunday mornings at my grandmother’s house, I find myself craving that slow, sweet comfort that fills the kitchen with warmth. This crockpot version lets the caramel and pecans melt together while you sleep, transforming simple bread into something magical. It’s the kind of quiet luxury that makes ordinary mornings feel special.
Ingredients
– a loaf of sturdy bread, torn into rough chunks
– a cup and a half of brown sugar, packed
– a stick of unsalted butter, melted
– half a cup of heavy cream
– a good splash of pure vanilla extract
– a couple of teaspoons of ground cinnamon
– a pinch of fine salt
– a cup of raw pecan halves
– three large eggs
– a cup of whole milk
Instructions
1. Generously grease the inside of your crockpot with a little extra butter or cooking spray to prevent sticking.
2. In a medium bowl, whisk together the melted butter, brown sugar, heavy cream, vanilla extract, cinnamon, and salt until you have a smooth, thick caramel sauce.
3. Pour half of this caramel sauce evenly across the bottom of the greased crockpot.
4. Scatter half of the torn bread chunks over the caramel layer in the crockpot.
5. Sprinkle half of the raw pecan halves evenly over the bread layer.
6. Repeat the layers by pouring the remaining caramel sauce over the pecans, followed by the rest of the bread chunks and the remaining pecans.
7. In a separate bowl, vigorously whisk the eggs and whole milk together until fully combined and slightly frothy.
8. Slowly and evenly pour this egg mixture over the entire bread and pecan layers in the crockpot, ensuring all the bread gets moistened.
9. Gently press down on the top layer with a spatula to help the bread soak up the liquid.
10. Place the lid securely on the crockpot and cook on the LOW setting for exactly 4 hours; the French toast is done when the top is golden and the edges are bubbly.
11. Turn off the crockpot and let it sit with the lid on for 15 minutes before serving to allow the custard to set fully.
Creamy and rich, each spoonful offers a soft, custardy bread center contrasted with the crunchy, buttery pecans. The deep caramel sauce seeps into every layer, creating a dessert-like breakfast that’s even better drizzled with maple syrup or topped with fresh berries for a bright, tangy twist.
Eggnog and Cranberry Slow Cooker Bread Pudding
Remembering how the chill settles in around this time of year, I find myself craving the kind of dessert that feels like a warm embrace, something that fills the kitchen with the scent of nostalgia and spice. This slow cooker version of bread pudding brings together the creamy richness of eggnog with the bright, tart pop of cranberries, transforming simple ingredients into a comforting, custardy delight with minimal effort.
Ingredients
– about half a loaf of day-old French bread, torn into generous chunks
– 2 cups of rich, store-bought eggnog
– 3 large eggs
– a heaping half-cup of granulated sugar
– a good splash of pure vanilla extract
– a teaspoon of ground cinnamon
– a pinch of freshly grated nutmeg
– a couple of handfuls of fresh cranberries
– a tablespoon of unsalted butter, for greasing
Instructions
1. Generously grease the inside of your slow cooker insert with the tablespoon of unsalted butter, making sure to coat the bottom and sides evenly.
2. Place the torn chunks of day-old French bread into the prepared slow cooker, spreading them out in a relatively even layer.
3. In a large mixing bowl, whisk together the 2 cups of eggnog, 3 large eggs, heaping half-cup of granulated sugar, splash of vanilla extract, teaspoon of cinnamon, and pinch of nutmeg until the mixture is completely smooth and well-combined.
4. Pour the eggnog custard mixture evenly over the bread chunks in the slow cooker, using a spatula to gently press down on the bread, ensuring all pieces are soaked.
5. Scatter the couple of handfuls of fresh cranberries evenly over the top of the bread and custard mixture.
6. Place the lid securely on the slow cooker and set it to cook on LOW heat for 3 hours and 30 minutes. (Tip: Avoid lifting the lid during cooking to maintain a steady temperature and ensure the pudding sets properly.)
7. After 3 hours and 30 minutes, carefully remove the lid and check for doneness by inserting a knife into the center; it should come out clean, and the edges should be lightly golden and pulling away from the sides. (Tip: If the center seems too wet, re-cover and cook in 15-minute increments until set.)
8. Turn off the slow cooker and let the bread pudding rest, uncovered, for 20 minutes to allow the custard to fully set and make slicing easier. (Tip: This resting period helps the pudding firm up for cleaner servings.)
9. Scoop the warm bread pudding into bowls or onto plates using a large spoon.
The finished pudding is wonderfully tender, with the bread melting into a soft, custardy base that’s punctuated by the cranberries’ juicy tartness. Try serving it warm with a dusting of powdered sugar or a drizzle of caramel sauce for an extra indulgent touch, letting the eggnog’s spiced warmth linger on the palate like a cozy memory.
Crockpot Creamy Nutmeg Rice Porridge
Just now, as the afternoon light slants across my kitchen counter, I find myself craving the kind of comfort that only comes from something warm and gently spiced. Journaling this recipe feels like preserving a quiet moment, one where the slow cooker does most of the work while I simply wait and anticipate.
Ingredients
– 1 cup of short-grain white rice
– 4 cups of whole milk
– ½ cup of heavy cream
– ⅓ cup of granulated sugar
– 1 teaspoon of freshly grated nutmeg
– A pinch of fine sea salt
– A splash of pure vanilla extract
– A couple of tablespoons of unsalted butter
Instructions
1. Rinse 1 cup of short-grain white rice under cool running water in a fine-mesh strainer until the water runs clear, which helps remove excess starch for a creamier texture.
2. Combine the rinsed rice, 4 cups of whole milk, ½ cup of heavy cream, ⅓ cup of granulated sugar, 1 teaspoon of freshly grated nutmeg, and a pinch of fine sea salt in your slow cooker.
3. Stir all ingredients gently with a wooden spoon until the sugar dissolves and everything is well incorporated.
4. Cover the slow cooker and set it to cook on LOW heat for 3 hours, resisting the urge to open the lid as this maintains even temperature.
5. After 3 hours, uncover and stir in a splash of pure vanilla extract and a couple of tablespoons of unsalted butter until the butter melts completely into the porridge.
6. Continue cooking uncovered on LOW heat for another 30 minutes, stirring occasionally, until the porridge thickens to a creamy, spoonable consistency.
7. Turn off the slow cooker and let the porridge rest for 10 minutes before serving to allow the flavors to meld.
Finally, this porridge settles into a velvety texture that cradles the warmth of nutmeg like a soft blanket. For a cozy twist, I sometimes drizzle it with local honey or scatter toasted pecans over the top, letting their crunch play against the creamy base.
Christmas Crockpot Sausage and Egg Quiche
Sometimes the quietest mornings call for the simplest comforts, the kind that fill the kitchen with warmth while you’re still wrapped in a blanket, watching the world wake up. This slow-cooked quiche is one of those gentle recipes, perfect for a leisurely holiday morning when you want something special without the fuss. It’s a cozy embrace of sausage and eggs, all melding together in the crockpot while you sip your coffee and enjoy the peace.
Ingredients
– A pound of breakfast sausage, browned and crumbled
– 8 large eggs, whisked until frothy
– A cup of whole milk for richness
– A splash of heavy cream, about a quarter cup
– A couple of cups of shredded cheddar cheese
– A teaspoon of dried mustard for a little zing
– Half a teaspoon of garlic powder
– A pinch of salt and a good crack of black pepper
– A tablespoon of butter to grease the crockpot
Instructions
1. Generously grease the inside of your 4- to 6-quart crockpot with the tablespoon of butter, making sure to coat the bottom and sides evenly to prevent sticking.
2. In a large skillet over medium-high heat, cook the pound of breakfast sausage until it’s fully browned and crumbled, which should take about 8-10 minutes, then drain off any excess grease.
3. In a medium mixing bowl, whisk the 8 large eggs vigorously for about 1-2 minutes until they’re light and frothy to incorporate air for a fluffier texture.
4. Pour the cup of whole milk and quarter cup of heavy cream into the eggs, then add the teaspoon of dried mustard, half teaspoon of garlic powder, pinch of salt, and crack of black pepper, whisking until everything is fully combined.
5. Stir in the browned sausage and two cups of shredded cheddar cheese into the egg mixture, mixing gently to distribute them evenly without overworking the eggs.
6. Pour the entire mixture into the prepared crockpot, spreading it out with a spatula to create a level surface for even cooking.
7. Cover the crockpot with the lid and cook on the low setting for 3-4 hours, until the center is fully set and a knife inserted comes out clean, avoiding peeking too often to maintain steady heat.
8. Turn off the crockpot and let the quiche rest for 15-20 minutes with the lid on to allow it to firm up slightly for easier slicing.
9. Carefully slice the quiche into wedges directly in the crockpot using a plastic or silicone spatula to avoid scratching the surface, then serve warm.
Nothing beats the creamy, custardy texture that holds the savory sausage and melted cheddar in every tender bite. Nestle a slice next to some fresh fruit or a simple arugula salad for a bright contrast to its hearty richness, making any morning feel like a quiet celebration.
Slow Cooker Chocolate Peppermint Bread
Slowly, as the afternoon light fades, I find myself craving something warm and comforting—a treat that fills the kitchen with the gentle hum of the slow cooker and the cozy scent of chocolate mingled with cool peppermint. It’s the kind of recipe that feels like a quiet gift to yourself, especially as the days grow shorter and the air turns crisp. Something about the simplicity of letting ingredients meld together over hours makes the waiting almost as sweet as the first bite.
Ingredients
– 1 and 1/2 cups of all-purpose flour
– 1 cup of granulated sugar
– 1/2 cup of unsweetened cocoa powder
– 1 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 cup of buttermilk
– 1/2 cup of vegetable oil
– 2 large eggs
– 1 teaspoon of pure vanilla extract
– 1/2 teaspoon of peppermint extract
– a handful of chocolate chips
– a splash of water for the slow cooker
Instructions
1. Lightly grease the inside of your slow cooker with a bit of oil or non-stick spray to prevent sticking.
2. In a large mixing bowl, whisk together 1 and /2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until no lumps remain.
3. In a separate bowl, combine 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 large eggs, 1 teaspoon of pure vanilla extract, and 1/2 teaspoon of peppermint extract, stirring gently with a fork until smooth.
4. Pour the wet ingredients into the dry mixture, folding everything together with a spatula until just combined—be careful not to overmix, as this keeps the bread tender.
5. Gently fold in a handful of chocolate chips, distributing them evenly throughout the batter.
6. Pour the batter into the prepared slow cooker, spreading it into an even layer with the spatula.
7. Add a splash of water around the outer edges of the slow cooker insert, not touching the batter, to create steam that helps the bread bake evenly without drying out.
8. Cover the slow cooker with its lid and set it to cook on low heat for 2 to 2 and 1/2 hours, until a toothpick inserted into the center comes out clean with no wet batter.
9. Turn off the slow cooker and carefully remove the insert using oven mitts, as it will be hot.
10. Let the bread cool in the insert for 15 minutes before transferring it to a wire rack to cool completely, which makes slicing easier and prevents crumbling.
Glowing with warmth, this bread emerges moist and rich, the dark chocolate base giving way to subtle peppermint notes that dance on the tongue. Serve it sliced thick with a dusting of powdered sugar or warmed slightly, letting the chocolate chips melt into gooey pockets—perfect for sharing over quiet conversations or savoring alone with a cup of tea.
Conclusion
Remember, these 23 delightful Crockpot breakfast recipes make Christmas morning stress-free and delicious. Whether you’re hosting a crowd or enjoying a cozy family breakfast, these dishes will create wonderful holiday memories. We’d love to hear which recipes become your family favorites—leave a comment below! Don’t forget to pin this article to your holiday boards so you can easily find these amazing recipes year after year.
