30 Slow Cooker Breakfast Recipes to Start Your Day Right

When the cold weather starts to creep in, there’s nothing nicer than having a hot, tasty breakfast ready when you get up in the morning. I love using my slow cooker for breakfasts during the fall and winter months. Not only does it mean I don’t have to worry about making something to eat in the morning, but it also leaves the whole house smelling amazing too. I’ve tried out a few different recipes over the years and these are my 30 favorite slow cooker breakfast recipes.

You should also take a look at my tasty air fryer breakfast recipes, breakfast hash recipes and my overnight oats recipes for more tasty ways to start your day!

30 Slow Cooker Breakfast Recipes

1. Slow Cooker Overnight Oats

Start your day with a warm and comforting bowl of overnight oats. This slow cooker recipe is perfect for busy mornings, allowing you to wake up to a ready-made, nutritious breakfast.

I also have 30 overnight oats recipes here if you fancy giving them a try!

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• 1 cup milk (dairy or non-dairy)
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp salt
• Optional toppings: fresh fruit, nuts, seeds, or yogurt

Instructions:

1. In the slow cooker, combine the steel-cut oats, water, milk, maple syrup (or honey), vanilla extract, cinnamon, and salt.
2. Stir well to combine.
3. Cover and cook on low for 6-8 hours, or until the oats are tender and creamy.
4. Serve hot with your favorite toppings.

2. Slow Cooker Breakfast Casserole

This hearty breakfast casserole is loaded with eggs, cheese, and your choice of breakfast meats and veggies. It’s perfect for feeding a crowd or meal prepping for the week.

Ingredients:

• 1 lb breakfast sausage, bacon, or ham (cooked and crumbled)
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 bag (20 oz) frozen hash browns
• 12 large eggs
• 1 cup milk
• Salt and pepper to taste
• Optional: chopped green onions or fresh herbs for garnish

Instructions:

1. In a large bowl, whisk together the eggs, milk, salt, and pepper.
2. In the slow cooker, layer half of the hash browns, cooked breakfast meat, diced onion, bell pepper, and shredded cheese.
3. Repeat the layers with the remaining ingredients.
4. Pour the egg mixture over the layered ingredients in the slow cooker.
5. Cover and cook on low for 7-8 hours, or until the eggs are set and the casserole is cooked through.
6. Garnish with green onions or fresh herbs if desired, and serve hot.

3. Slow Cooker Apple Cinnamon French Toast

This delicious French toast casserole combines the classic flavors of apple and cinnamon. It’s an easy way to enjoy a special breakfast with minimal morning effort.

Ingredients:

• 1 loaf of French bread, cut into cubes
• 6 large eggs
• 2 cups milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 3 apples, peeled, cored, and sliced
• 1/4 cup butter, melted
• Optional: powdered sugar or maple syrup for serving

Instructions:

1. Grease the slow cooker with butter or non-stick cooking spray.
2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon.
3. Add the bread cubes and sliced apples to the slow cooker.
4. Pour the egg mixture over the bread and apples, ensuring everything is evenly coated.
5. Drizzle the melted butter over the top.
6. Cover and cook on low for 6-8 hours, or until the French toast is set and golden.
7. Serve warm, optionally topped with powdered sugar or maple syrup.

4. Slow Cooker Breakfast Quinoa

For a protein-packed and gluten-free breakfast option, try this slow cooker breakfast quinoa. It’s a versatile dish that can be customized with your favorite fruits and nuts.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups milk (dairy or non-dairy)
• 1 cup water
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• Optional toppings: fresh berries, sliced banana, nuts, seeds, or dried fruit

Instructions:

1. In the slow cooker, combine the quinoa, milk, water, maple syrup (or honey), vanilla extract, cinnamon, nutmeg, and salt.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the quinoa is tender and the liquid is absorbed.
4. Serve hot with your choice of toppings.

5. Slow Cooker Savory Breakfast Polenta

If you prefer savory over sweet in the morning, this slow cooker breakfast polenta is a great option. It’s creamy, comforting, and pairs well with eggs and vegetables.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream or milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter
• Optional toppings: sautéed spinach, poached eggs, roasted tomatoes, or avocado slices

Instructions:

1. In the slow cooker, combine the polenta, broth, salt, and pepper.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, stirring occasionally to prevent sticking.
4. Once the polenta is creamy and cooked through, stir in the Parmesan cheese, heavy cream (or milk), and butter until well combined.
5. Serve hot with your choice of savory toppings.

6. Slow Cooker Blueberry Breakfast Cake

Indulge in a delightful and moist blueberry breakfast cake that cooks overnight in your slow cooker. It’s perfect for a weekend brunch or a special breakfast treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups fresh or frozen blueberries
• Optional: powdered sugar for dusting

Instructions:

1. Grease the slow cooker with butter or non-stick cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the slow cooker and spread it evenly.
7. Cover and cook on low for 3-4 hours, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool slightly before serving. Optionally, dust with powdered sugar.

7. Slow Cooker Pumpkin Spice Breakfast Pudding

Embrace the flavors of fall with this creamy and comforting pumpkin spice breakfast pudding. It’s a unique and delicious way to start your day.

Ingredients:

• 1 cup steel-cut oats
• 4 cups milk (dairy or non-dairy)
• 1 cup pumpkin puree
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Optional toppings: chopped nuts, dried cranberries, or a dollop of Greek yogurt

Instructions:

1. In the slow cooker, combine the steel-cut oats, milk, pumpkin puree, maple syrup (or honey), vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the oats are tender and the mixture is creamy.
4. Serve hot with your choice of toppings.

8. Slow Cooker Breakfast Burrito Filling

Make mornings easier with this slow cooker breakfast burrito filling. It’s packed with eggs, sausage, and veggies, and can be used to quickly assemble breakfast burritos throughout the week.

Ingredients:

• 1 lb breakfast sausage, cooked and crumbled
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• 12 large eggs, beaten
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• Tortillas for serving
• Optional toppings: salsa, avocado, sour cream, or hot sauce

Instructions:

1. In the slow cooker, combine the cooked breakfast sausage, onion, bell pepper, and shredded cheese.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper.
3. Pour the egg mixture over the sausage and veggies in the slow cooker.
4. Stir gently to combine.
5. Cover and cook on low for 6-8 hours, or until the eggs are set and the mixture is cooked through.
6. Serve the filling in warm tortillas with your choice of toppings.

9. Slow Cooker Banana Bread Pudding

Transform leftover bread into a delectable breakfast treat with this slow cooker banana bread pudding. It’s warm, comforting, and perfect for a cozy morning.

Ingredients:

• 6 cups cubed bread (day-old or slightly stale works best)
• 3 ripe bananas, mashed
• 4 large eggs
• 2 cups milk (dairy or non-dairy)
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• Optional toppings: whipped cream, caramel sauce, or fresh banana slices

Instructions:

1. Grease the slow cooker with butter or non-stick cooking spray.
2. In a large bowl, whisk together the mashed bananas, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
3. Add the cubed bread to the slow cooker.
4. Pour the banana mixture over the bread, pressing down gently to ensure all the bread is soaked.
5. Cover and cook on low for 4-6 hours, or until the pudding is set and the top is golden.
6. Serve warm with optional toppings.

10. Slow Cooker Chia Seed Pudding

This slow cooker chia seed pudding is a nutritious and versatile breakfast option. It’s rich in omega-3 fatty acids and can be flavored with various fruits and spices.

Ingredients:

• 1 cup chia seeds
• 4 cups coconut milk (or any milk of your choice)
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• Optional toppings: fresh fruit, nuts, seeds, or granola

Instructions:

1. In the slow cooker, combine the chia seeds, coconut milk, maple syrup (or honey), vanilla extract, cinnamon, and salt.
2. Stir well to mix.
3. Cover and cook on low for 2-3 hours, stirring occasionally to prevent clumping.
4. Once the pudding has thickened and the chia seeds have absorbed the liquid, let it cool slightly.
5. Serve chilled or at room temperature with your choice of toppings.

11. Slow Cooker Sweet Potato Breakfast Hash

This hearty and nutritious sweet potato breakfast hash is perfect for a wholesome start to your day. It’s packed with veggies and can be customized with your favorite protein.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• Optional: chopped fresh cilantro or parsley for garnish

Instructions:

1. In the slow cooker, combine the diced sweet potatoes, bell peppers, onion, garlic, smoked paprika, cumin, salt, and black pepper.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the sweet potatoes are tender.
4. Make four small wells in the sweet potato mixture and crack an egg into each well.
5. Cover and cook on high for an additional 15-20 minutes, or until the eggs are set to your liking.
6. Garnish with fresh cilantro or parsley if desired, and serve hot.

12. Slow Cooker Coconut Rice Porridge

This creamy coconut rice porridge is a delightful and unique breakfast option. It’s mildly sweet and infused with tropical flavors, making it a perfect way to start your day.

Ingredients:

• 1 cup jasmine rice
• 4 cups coconut milk
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Optional toppings: toasted coconut flakes, fresh mango, or pineapple slices

Instructions:

1. In the slow cooker, combine the jasmine rice, coconut milk, brown sugar, vanilla extract, cinnamon, and salt.
2. Stir well to mix.
3. Cover and cook on low for 4-6 hours, or until the rice is tender and the porridge is creamy.
4. Serve warm with your choice of toppings.

13. Slow Cooker Breakfast Stuffed Peppers

These breakfast stuffed peppers are a colorful and nutritious way to start your day. Filled with eggs, cheese, and veggies, they make for a satisfying and balanced meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 cup diced vegetables (such as spinach, mushrooms, or tomatoes)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: chopped fresh herbs for garnish

Instructions:

1. In a large bowl, whisk together the eggs, milk, shredded cheese, diced vegetables, salt, and black pepper.
2. Stuff each bell pepper with the egg mixture.
3. Place the stuffed peppers upright in the slow cooker.
4. Cover and cook on low for 4-6 hours, or until the eggs are set and the peppers are tender.
5. Garnish with fresh herbs if desired, and serve hot.

14. Slow Cooker Pear and Ginger Breakfast Crisp

This pear and ginger breakfast crisp is a warm and spiced dish that’s perfect for autumn mornings. It’s a delightful blend of sweet pears and a crunchy oat topping.

Ingredients:

• 6 ripe pears, peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• Optional: Greek yogurt or vanilla ice cream for serving

Instructions:

1. In the slow cooker, combine the sliced pears, granulated sugar, lemon juice, ground ginger, cinnamon, and nutmeg.
2. In a separate bowl, mix the rolled oats, flour, brown sugar, and melted butter until crumbly.
3. Sprinkle the oat mixture evenly over the pears.
4. Cover and cook on low for 4-6 hours, or until the pears are tender and the topping is golden and crisp.
5. Serve warm, optionally topped with Greek yogurt or vanilla ice cream.

15. Slow Cooker Lemon Blueberry Breakfast Quinoa

This refreshing lemon blueberry quinoa is a bright and zesty way to start your morning. It’s packed with protein and antioxidants, making it a nutritious breakfast choice.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups almond milk (or any milk of your choice)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries
• Optional toppings: Greek yogurt, additional blueberries, or lemon slices

Instructions:

1. In the slow cooker, combine the quinoa, almond milk, honey (or maple syrup), vanilla extract, and lemon zest.
2. Stir well to mix.
3. Cover and cook on low for 4-6 hours, or until the quinoa is tender and the liquid is absorbed.
4. Stir in the blueberries and cook for an additional 10-15 minutes, or until the blueberries are warmed through.
5. Serve warm with optional toppings.

16. Slow Cooker Mexican Breakfast Casserole

This Mexican-inspired breakfast casserole is a flavorful and filling way to start your day. It’s loaded with eggs, beans, cheese, and spices for a hearty meal.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 cup frozen corn
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup shredded cheese (Mexican blend or cheddar)
• 12 large eggs
• 1 cup milk
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: salsa, avocado, cilantro, or sour cream

Instructions:

1. In the slow cooker, combine the black beans, diced tomatoes with green chilies, corn, onion, bell pepper, and half of the shredded cheese.
2. In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and black pepper.
3. Pour the egg mixture over the bean and vegetable mixture in the slow cooker.
4. Sprinkle the remaining shredded cheese on top.
5. Cover and cook on low for 6-8 hours, or until the eggs are set and the casserole is cooked through.
6. Serve hot with optional toppings.

17. Slow Cooker Chocolate Cherry Breakfast Oats

Indulge in a rich and decadent breakfast with these chocolate cherry oats. This slow cooker recipe combines the sweetness of cherries with the richness of chocolate for a treat-like breakfast.

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 1 cup milk (dairy or non-dairy)
• 1/4 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup fresh or frozen cherries
• Optional toppings: chocolate chips, chopped nuts, or whipped cream

Instructions:

1. In the slow cooker, combine the steel-cut oats, water, milk, cocoa powder, honey (or maple syrup), and vanilla extract.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the oats are tender and creamy.
4. Stir in the cherries and cook for an additional 10-15 minutes, or until the cherries are warmed through.
5. Serve hot with optional toppings.

18. Slow Cooker Carrot Cake Breakfast Porridge

Enjoy the flavors of carrot cake in a healthy breakfast porridge. This slow cooker recipe is packed with carrots, spices, and a touch of sweetness for a delightful morning meal.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• 1 cup grated carrots
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup raisins
• Optional toppings: chopped walnuts, shredded coconut, or Greek yogurt

Instructions:

1. In the slow cooker, combine the steel-cut oats, water, grated carrots, maple syrup (or honey), vanilla extract, cinnamon, ginger, nutmeg, and salt.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the oats are tender and creamy.
4. Stir in the raisins and cook for an additional 10-15 minutes, or until the raisins are plump.
5. Serve hot with optional toppings.

19. Slow Cooker Savory Mushroom and Spinach Breakfast Risotto

This savory breakfast risotto is a luxurious and comforting way to start your day. It’s made with mushrooms, spinach, and creamy Arborio rice for a unique breakfast dish.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup sliced mushrooms
• 2 cups fresh spinach leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: poached eggs or fresh herbs for serving

Instructions:

1. In the slow cooker, combine the Arborio rice, broth, mushrooms, onion, garlic, salt, and black pepper.
2. Stir well to mix.
3. Cover and cook on low for 4-6 hours, or until the rice is tender and creamy.
4. Stir in the spinach, Parmesan cheese, and heavy cream until well combined.
5. Cook for an additional 10-15 minutes, or until the spinach is wilted.
6. Serve hot, optionally topped with a poached egg or fresh herbs.

20. Slow Cooker Peaches and Cream Breakfast Barley

This peaches and cream barley is a delightful and wholesome breakfast option. The slow-cooked barley becomes tender and creamy, while the peaches add a burst of sweetness.

Ingredients:

• 1 cup pearl barley
• 4 cups water
• 1 cup milk (dairy or non-dairy)
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 cups fresh or frozen sliced peaches
• Optional toppings: Greek yogurt, additional peach slices, or a drizzle of honey

Instructions:

1. In the slow cooker, combine the pearl barley, water, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the barley is tender and creamy.
4. Stir in the peaches and cook for an additional 10-15 minutes, or until the peaches are warmed through.
5. Serve hot with optional toppings.

21. Slow Cooker Almond Joy Breakfast Quinoa

Inspired by the classic candy bar, this Almond Joy breakfast quinoa combines the flavors of coconut, almonds, and chocolate for a delightful morning treat.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups coconut milk
• 1 cup water
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds
• 1/4 cup mini chocolate chips
• Optional toppings: additional shredded coconut, sliced almonds, or chocolate chips

Instructions:

1. In the slow cooker, combine the quinoa, coconut milk, water, honey (or maple syrup), and vanilla extract.
2. Stir well to mix.
3. Cover and cook on low for 4-6 hours, or until the quinoa is tender and the liquid is absorbed.
4. Stir in the shredded coconut, chopped almonds, and mini chocolate chips.
5. Serve hot with optional toppings.

22. Slow Cooker Spiced Pear and Walnut Oatmeal

This spiced pear and walnut oatmeal is a cozy and flavorful breakfast option. The combination of pears, spices, and walnuts creates a warm and satisfying dish.

Ingredients:

• 1 cup steel-cut oats
• 4 cups water
• 1/2 cup milk (dairy or non-dairy)
• 1/4 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 ripe pears, peeled, cored, and diced
• 1/2 cup chopped walnuts
• Optional toppings: additional chopped walnuts or a drizzle of maple syrup

Instructions:

1. In the slow cooker, combine the steel-cut oats, water, milk, maple syrup (or honey), vanilla extract, cinnamon, ginger, nutmeg, and salt.
2. Stir well to mix.
3. Add the diced pears and chopped walnuts.
4. Cover and cook on low for 6-8 hours, or until the oats are tender and creamy.
5. Serve hot with optional toppings.

23. Slow Cooker Pumpkin Pie Breakfast Rice

This pumpkin pie breakfast rice brings the flavors of fall to your morning routine. It’s creamy, spiced, and perfect for a cozy start to your day.

Ingredients:

• 1 cup Arborio rice
• 4 cups milk (dairy or non-dairy)
• 1 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• Optional toppings: whipped cream, chopped pecans, or a sprinkle of cinnamon

Instructions:

1. In the slow cooker, combine the Arborio rice, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt.
2. Stir well to mix.
3. Cover and cook on low for 4-6 hours, or until the rice is tender and creamy.
4. Serve hot with optional toppings.

24. Slow Cooker Maple Bacon Breakfast Bread Pudding

This savory-sweet breakfast bread pudding combines the rich flavors of maple syrup and crispy bacon for a unique and indulgent morning meal.

Ingredients:

• 6 cups cubed bread (day-old or slightly stale works best)
• 8 slices bacon, cooked and crumbled
• 6 large eggs
• 2 cups milk (dairy or non-dairy)
• 1/2 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Optional toppings: additional maple syrup or fresh fruit

Instructions:

1. Grease the slow cooker with butter or non-stick cooking spray.
2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt.
3. Add the cubed bread and crumbled bacon to the slow cooker.
4. Pour the egg mixture over the bread and bacon, pressing down gently to ensure all the bread is soaked.
5. Cover and cook on low for 4-6 hours, or until the pudding is set and the top is golden.
6. Serve warm with optional toppings.

25. Slow Cooker Sweet Potato and Apple Breakfast Bake

This sweet potato and apple breakfast bake is a nutritious and delicious way to start your day. The combination of sweet potatoes and apples creates a naturally sweet and satisfying dish.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 3 apples, peeled, cored, and diced
• 1/4 cup maple syrup or honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans
• Optional toppings: Greek yogurt or a drizzle of maple syrup

Instructions:

1. In the slow cooker, combine the diced sweet potatoes, apples, maple syrup (or honey), cinnamon, ginger, nutmeg, and salt.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the sweet potatoes and apples are tender.
4. Stir in the chopped pecans.
5. Serve hot with optional toppings.

26. Slow Cooker Savory Herb and Cheese Breakfast Polenta

This savory herb and cheese breakfast polenta is a creamy and flavorful dish that’s perfect for a comforting morning meal. It’s infused with fresh herbs and melted cheese for a satisfying breakfast.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 4 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup heavy cream or milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh herbs (such as basil, parsley, or thyme)
• Optional toppings: poached eggs or sautéed vegetables

Instructions:

1. In the slow cooker, combine the polenta, broth, salt, and black pepper.
2. Stir well to mix.
3. Cover and cook on low for 4-6 hours, stirring occasionally to prevent sticking.
4. Once the polenta is creamy and cooked through, stir in the Parmesan cheese, mozzarella cheese, heavy cream (or milk), and chopped fresh herbs until well combined.
5. Serve hot with optional toppings.

27. Slow Cooker Cranberry Orange Breakfast Quinoa

This cranberry orange breakfast quinoa is a bright and festive way to start your day. The combination of tart cranberries and zesty orange creates a refreshing and nutritious meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups orange juice
• 1 cup water
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries
• Optional toppings: orange zest, chopped nuts, or a drizzle of honey

Instructions:

1. In the slow cooker, combine the quinoa, orange juice, water, honey (or maple syrup), and vanilla extract.
2. Stir well to mix.
3. Cover and cook on low for 4-6 hours, or until the quinoa is tender and the liquid is absorbed.
4. Stir in the cranberries and cook for an additional 10-15 minutes, or until the cranberries are warmed through.
5. Serve hot with optional toppings.

28. Slow Cooker Savory Breakfast Lentils

This savory breakfast lentils dish is a hearty and protein-packed way to start your day. It’s flavored with spices and vegetables for a satisfying and nutritious breakfast.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: poached eggs, fresh herbs, or a dollop of Greek yogurt

Instructions:

1. In the slow cooker, combine the lentils, vegetable broth, onion, garlic, carrot, celery, cumin, smoked paprika, salt, and black pepper.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the lentils are tender and the liquid is absorbed.
4. Serve hot with optional toppings.

29. Slow Cooker Apple Cinnamon Breakfast Couscous

This apple cinnamon breakfast couscous is a quick and easy way to enjoy a warm and comforting breakfast. The combination of apples and cinnamon creates a naturally sweet and satisfying dish.

Ingredients:

• 1 cup whole wheat couscous
• 2 cups apple juice
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 apples, peeled, cored, and diced
• Optional toppings: chopped nuts, dried fruit, or a dollop of Greek yogurt

Instructions:

1. In the slow cooker, combine the couscous, apple juice, honey (or maple syrup), vanilla extract, cinnamon, nutmeg, and salt.
2. Stir well to mix.
3. Add the diced apples.
4. Cover and cook on low for 2-3 hours, or until the couscous is tender and the liquid is absorbed.
5. Serve hot with optional toppings.

30. Slow Cooker Maple Pecan Breakfast Farro

This maple pecan breakfast farro is a hearty and nutritious way to start your day. The combination of farro, maple syrup, and pecans creates a delicious and satisfying breakfast.

Ingredients:

• 1 cup farro, rinsed
• 4 cups water
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pecans
• Optional toppings: additional chopped pecans or a drizzle of maple syrup

Instructions:

1. In the slow cooker, combine the farro, water, maple syrup, vanilla extract, cinnamon, and salt.
2. Stir well to mix.
3. Cover and cook on low for 6-8 hours, or until the farro is tender and the liquid is absorbed.
4. Stir in the chopped pecans.
5. Serve hot with optional toppings.

So, there you have it – 30 delicious slow cooker breakfast recipes to help you kick your day off – let me know which one is your favorite!