Seeking Breakfast Crock Pot Recipes...

There are many easy breakfast recipes in the cookbook Sharing Mountain Recipes and Love More Feed Less that can be made in advance.

A few will take just a couple minutes the night before. However, realize that crockpot recipes for breakfast foods is kind of gross for the eggs could get over cooked and nasty. However in the SHARING Book there are many breakfast recipes that only take a few minutes and can be stored in the freezer for another day and the Love More Feed Less cookbook has several recipes for healthy quick breakfasts that are made in advance.

Both of these books are available for a discount at
www.themuffinlady.com

Great question! I love my crock-pot and have been thinking about doing the breakfast thing when school starts in the fall. I have two crock-pots, and was thinking about making both dinner and lunch everyday. I am not a morning person either. I have found that most dinner recipes can be prepared the night before (just put the ceramic in the fridge overnight and then put it in the electric part on your way out the door). But anyways, your question prompted me to to a search on crock-pot breakfast recipes, here is one I found that I am going to try out, although I will probably sub the frozen hash browns for real potatoes. I will also probably reduce the recipe by at least half, since I am cooking only for two. I really love breakfast burritos, and I think this recipe would be great to use for those. The recipe came from: http://www.momswhothink.com/crock-pot-recipes/crock-pot-b...

CROCK POT WESTERN OMELETTE CASSEROLE

Ingredients:

32 ounces hash browns, frozen
1 pound ham, extra lean, cooked and cubed
1 medium onion diced
1 medium green bell pepper, diced
1 1/2 cups Monterey Jack Cheese, shredded
12 eggs
1 cup milk
1 teaspoon salt
1 teaspoon black pepper, or to taste

Directions:

1. Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layerof ham, then onions, green peppers and cheese.

2. Repeat the layering process two or three times, ending with a layer of cheese.

3. Beat the eggs, milk and salt & pepper together. Pour over the mixture inside the crockpot, cover and turn on low.

4. Cook for 10-12 hours, overnight, and enjoy for breakfast or brunch the next day.

Have you ever tried an egg bake or french toast dish that you can make the night before and let it sit in the fridge overnight. I made an egg bake last night and am getting ready to pop it in the oven.
Allrecipes.com and taste of home have a lot of great recipes for that.
Sorry--i dont have any crockpot ones :-)

M., go to CDkitchen.com. I get all kinds of crock pot recipes from that site. Good luck

You might check out Slow Cooker Revolution, put out by America's Test Kitchen. Their recipes are great!

You should check out crockpot365.blogspot.com - her blog is full of awesome crockpot recipes for all times of the day...I have not tried any of the breakfast ones but all of the others I have tried have been great! Good luck!

I was going to respond with a recipe almost exactly like Betty O delivered below. I do this all the time and we love it. You can add and remove veggies and meat as you like. We like onions and garlic a lot so we add that and we use whatever meat I have available. I do have to cook bacon and sausage first.

Enjoy!

This is my favorite baked french toast receipe....make the night before...pop in oven in the morning and serve with fruit.

Directions
Ingredients
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

1.Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2.The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3.Bake in preheated oven, uncovered, for 40 minutes.