Crock Pot Breakfasts

We had guests over last week for a whole week.  Normally that wouldn't throw me so much but the same week was one of our busiest weeks of the year where we had to leave home before the guests were up, etc.

Enter ... the Crock Pot!  I love my crock!  It's great for cooking a lamb all day while we're out at church or whatever but this time it served me well as breakfast maker extraordinaire!  I made three out of our 5 breakfasts in it this week.  Here they are in the order that we like them:

1.  Crock pot Oatmeal:  Yummy.  This was our favorite and it's super easy.  Make sure you use the Irish or "Steel Cut" oatmeal though or it probably will turn out too dry.


1 cup steel cut oats

1 cup dried cranberries

1 cup chopped dates

4 cups water


1/2 cup half and half

2 Tablespoons honey

Combine all ingredients except the half and half and honey in a greased crock pot (I forgot to grease ours and it worked just fine).  Cook on low for 7-8 hours.  Stir in half and half and honey and serve hot.

2. Southwest Egg Casserole:  We enjoyed this although I find that the eggs often "look" overcooked in crock dishes.  Still this one had good flavor and I'd make it again. The convenience made it a definite keeper recipe.


1 Tablespoon Butter

1 pound turkey sausage cooked and drained (I used precooked frozen patties and cut them up frozen and just added them into the crock - worked fine)

1 onion

1 green pepper (I omitted this)

4 oz can of green chilies (we like ours mild but you could go hot too)

2 1/2 cups shredded monterey jack cheese

18 eggs - beaten

Layer all ingredients in the crock pot in order.  Pour beaten eggs over.  Cook on low for 7-8 hours and serve.

3. Western Omelet Casserole: This recipe definitely has potential and the flavor was so nice but I didn't like the overpowering texture of the potatoes.  In hindsight I would have mixed everything together rather than layering, but here's the recipe as written:


32 oz bag hash browns

1 pound cooked turkey ham

1 medium onion, diced

1 1/2 cups shredded cheddar cheese

12 eggs beaten

1 cup milk

1 teaspoon salt

1 teaspoon pepper

Layer hash browns, ham, onion and cheese.  Stir together beaten eggs and milk with salt and pepper. Pour over layers.  Cook low for 8-9 hours.

Enjoy!  Let me know if you make any changes to these recipes and what you think. And if you have other favorite crock pot breakfast recipes, let me know that too!

copyright Annette Yen -   All Rights Reserved