Slow cookers are well known for making mealtimes easier, meaning you can prep ahead and leave a yummy dinner cooking all day ready for your evening meal.
And while we've all successfully made a casserole or curry or stew in the slow cooker, did you know you can also use your slow cooker to make a delicious breakfast while you sleep?
We can't think of anything better than waking up on a lazy Sunday morning to have a big breakfast already fully prepared!
Read on for some of our favourite slow cooker breakfast recipes, from frittatas to granola and even a full English!
Slow cooker full English breakfast
Us brits love a full English breakfast, but with so many elements involved it can be the last thing you want to do in the morning. To make your weekend mornings even more relaxing, follow this simple full English slow cooker recipe and have it all ready and waiting for you when you wake up.
Prep time: 10 mins
Cooking time: 9 hours
Serves: 2
Ingredients
• 6 Sausages
• 6 Rashers of Bacon
• 400g Tinned Chopped Tomatoes
• 400g Baked Beans
• 100g Button Mushrooms, sliced
• 4 Eggs, beaten
• 30g Butter
Method
- Place the tomatoes, beans, mushrooms and eggs into separate mugs
- Add 15g butter to the eggs and the same to the mushrooms
- Place the mugs into the centre of the slow cooker
- Stand the sausages and bacon around the edges of the slow cooker
- Turn the slow cooker onto a low heat and set the timer for 9 hours
- Wake up and enjoy a tasty breakfast!
Slow cooker frittata for two
A frittata is a bit like a crustless quiche, and is normally cooked in a frying pan. Although this is a quicker recipe than the others, the great thing about this slow cooker frittata is that you can pop everything in the slow cooker and leave it ticking away while you get on with your morning, without worrying about checking on the pan every few minutes. Or, if your slow cooker has a timer, simply set it to start cooking 2 hours before you plan to get up.
Prep time: 10 mins
Cooking time: 2 hours
Serves: 2
Ingredients
• 2 eggs
• 3tbsp full-fat milk
• Salt and pepper, to taste
• 100g of assorted veggies (such as peas, sweetcorn, diced red pepper, spring onions sliced and/or cooked diced potatoes)
• 25g chopped ham or crispy bacon bits (optional)
• 50g Cheddar cheese, cubed
• Chopped fresh herbs, such as dill, parley, mint or chives
• Vegetable oil, to oil the dish.
Method
- Lightly oil a 1½ pint soufflé dish. And line the base with parchment paper.
- In a bowl whisk the eggs, milk, salt and pepper.
- Mix in your choice of vegetables, plus cheese and ham/bacon, if using.
- Pour into the dish, cover with foil.
- Place the dish into the slow cooker pot. Pour boiling water, around the dish so that it comes halfway up the side of the dish. Cover the slow cooker with the lid and cook on High for 2 hours.
- Lift out the dish with a tea towel, remove the foil. Loosen the edge of the frittata with a knife and turn out on to a plate and remove the parchment paper.
- Slice and serve hot or cold. With crusty buttered bread or toast.
Apple and cinnamon overnight slow cooker porridge
To avoid overcooking your porridge, it's worth first trying this during the day when you can supervise it. You can use less or more depending on how creamy you like this or you can use half milk and half water.
Prep time: 15 mins
Cook time: 7 hours
Serves: 4
Ingredients
• 2 tablespoons butter
• 90g porridge oats
• 700ml milk
• 2 to 3 tablespoons brown sugar (optional)
• 1/2 to 1 teaspoon ground cinnamon
• 2 large apples - peeled, cored and cubed
Method
- Grease the inside of your slow cooker with the butter (or use the double boiler method - see below).
- Put all the ingredients except for the apples into your slow cooker. Give it a good stir to mix well and dissolve the sugar (if using). Add the apples. Turn the slow cooker on to low and cook for 7 hours. Spoon into warmed bowls and serve.
Tip
Using the double boiler method for this recipe will seriously save on washing up (porridge is hard to get off your slow cooker). All you do is put all your ingredients into a bowl that sits snugly in your slow cooker. Pour water between the bowl and the slow cooker, then cook as per the above instructions.
Recipe from AllRecipes
Crock pot banana French toast
This slow cooker banana French toast is so creamy and full of flavour. It's so easy to make and is a delicious breakfast the whole family will enjoy - particularly if you have a sweet tooth!
Prep time: 30 mins
Cook time: 3 hours
Serves: 6
Ingredients
• 1 (10-inch) stale (a day or two old bread) French baguette, cut into 1-inch slices
• 4 ounces cream cheese, room temperature
• 2 bananas, plus more for serving
• 3 large eggs, lightly beaten
• 1 to 1½ cups milk
• ¼ cup light brown sugar
• ½ tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• pinch of nutmeg
• 2 tablespoons butter cut into thin slices
For serving
• Banana slices
• ½ cup pecans (optional)
• Syrup (optional)
Method
- Grease your slow cooker with cooking spray or butter.
- Spread cream cheese on both sides of all bread slices and arrange slices in a single layer on the bottom of the crock pot.
- In a large mixing bowl, mash two bananas; add beaten eggs, milk, sugar, vanilla, cinnamon, and nutmeg; whisk until everything is well combined.
- Pour milk mixture over bread slices and press the bread down into the liquid; let stand 30 minutes, or up to 5 hours.
- The liquid should not cover the bread slices, but it should come up about three-quarters of the way up. If it's less than that, add more liquid.
- Arrange butter slices over bread slices.
- Cover and cook on LOW for 3 to 3.5 hours or on HIGH for 2 to 2.5 hours.
- Remove lid; garnish with fresh banana slices, chopped pecans, and maple syrup.
- Set the dial to "WARM" so it stays warm, or serve immediately.
Slow Cooker Veggie Omelette
This is a delicious and simple breakfast Vegetable Omelette, cooked in the slow cooker.
Prep time: 10 mins
Cook time: 2 hours
Serves: 8
Ingredients
• 8 large eggs
• 1/2 cup milk
• 1/4 cup grated parmesan cheese
• Salt, to taste
• Fresh ground pepper, to taste
• 1/2 tablespoon dried Italian Seasoning
• 1/2 teaspoon garlic powder, or to taste
• 1/2 teaspoon chili powder, or to taste
• 1 cup broccoli florets
• 1 small red bell pepper, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
To garnish
• 1 cup shredded cheddar cheese
• Cooked diced red peppers or diced tomatoes (optional)
• Finely diced onions (optional)
• Chopped fresh parsley (optional)
Method
- Lightly grease the inside of the slow cooker with cooking spray or butter; set aside.
- In a large mixing bowl combine eggs, milk, parmesan, salt, black pepper, Italian Seasoning, garlic powder and chili powder; using a whisk, beat the egg mixture until thoroughly combined.
- Add broccoli florets, diced peppers, chopped onions, and garlic to the insert of your slow cooker; stir in the prepared egg-mixture.
- Cover and cook on HIGH for 2 hours. Start checking at 1 hour 30 minutes for doneness. Omelette is done when eggs are set. You can also cook it on LOW for 3 to 3.5 hours.
- Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
- Turn off the slow cooker.
- Optional: Garnish with chopped peppers, tomatoes, chopped onions and fresh parsley.
- Cut the omelette into 8 pieces and serve.
Slow cooker pecan and date granola
Preparing granola in the slow cooker is an easier method than in the oven since it is less likely to burn the granola. The added hemp and chia seeds will provide extra protein.
Prep time: 5mins
Cook time: 3 hours
Serves: 6
Ingredients
• 6 tablespoons apple sauce
• 4 tablespoons pure maple syrup
• 2 tablespoons soft brown sugar (optional)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon maple extract
• 1 tablespoon hemp seeds (optional)
• 1 tablespoon chia seeds (optional)
• 250g oats
• 100g chopped pecans
• 145g Medjool dates, pitted and chopped
Method
- Pour apple sauce, maple syrup, brown sugar, cinnamon, salt, vanilla and maple extracts, hemp seeds and chia seeds into a slow cooker. Stir until well combined; add oats and pecans and stir again.
- Cook the granola in the slow cooker on high for 3 hours, venting the lid slightly. If you smell the granola cooking, it's time to stir. Keep an eye on it or it will burn if not stirred occasionally.
- Pour the finished granola onto a baking tray lined with parchment and allow to cool completely. Add chopped dates and mix well. Store in an airtight container.
Recipe by AllRecipes
Slow Cooker Bread
Homemade Slow Cooker Bread is always much more delicious than store-bought, and this recipe couldn’t be easier. This simple white bread is easy to make and uses ingredients you probably already have on hand.
Prep time: 15 mins
Proofing time: 8 hours
Cook time: 2 hours
Serves: 10
Ingredients
• 455 g bread flour
• 2 ¼ teaspoons instant yeast, (1 envelope)
• 1 ½ teaspoons salt
• 360 ml warm water
Method
- In a large bowl, combine the flour, yeast, and salt. Stir with a whisk. Slowly pour in the water. Stir with a wooden spoon until well blended and the dough forms into a ball. Cover the bowl with plastic wrap and let it set on the counter overnight, 8-18 hours.
- Line the bowl of the 6-quart slow cooker with parchment paper.
- Turn the dough out onto a lightly floured surface. With well-floured hands, flatten the dough into a 9-inch circle, then fold it over onto itself and shape it into a ball. Place the dough into the prepared slow cooker. Place a double layer of paper towel under the lid to prevent condensation from dripping onto the rolls. Turn the slow cooker on high and cook for 2 hours or until the bread is cooked through. The temperature should register 190°F on an instant-read thermometer.
- Remove the bread by lifting them out with the parchment paper.
- The fully cooked bread will have a light, soft crust. If you desire a golden crispy crust, place the bread under the grill for 5 minutes. Set the bread on a wire rack to cool completely before slicing.
Recipe by Baked By An Introvert