20 Creamy Crock Pot Eggs Recipes for Breakfast

Versatile, creamy, and effortlessly delicious—our collection of 20 Crock Pot egg recipes is here to transform your breakfast routine. From savory stratas to cheesy casseroles, these slow-cooked wonders deliver comfort and convenience in every bite. Get ready to wake up to a warm, satisfying meal that practically makes itself. Dive in and discover your new morning favorite!

Slow Cooker Cheesy Scrambled Eggs

Slow cooker cheesy scrambled eggs deliver effortless breakfast perfection with minimal morning effort. Simply combine ingredients, set your timer, and wake to creamy, protein-packed goodness ready when you are. This hands-off method ensures consistently tender eggs without constant stirring or watching.

Ingredients

– 8 large eggs
– 1/2 cup whole milk
– 1/4 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon unsalted butter
– 1 cup shredded cheddar cheese
– 2 tablespoons chopped fresh chives

Instructions

1. Crack 8 large eggs directly into your slow cooker insert.
2. Add 1/2 cup whole milk and 1/4 cup heavy cream to the eggs.
3. Whisk mixture vigorously for 60 seconds until completely smooth and uniform in color.
4. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper until fully incorporated.
5. Cut 1 tablespoon unsalted butter into small pieces and scatter evenly across the egg mixture.
6. Cover slow cooker and set to LOW heat for 2 hours.
7. After 1 hour of cooking, remove lid and stir mixture thoroughly with a silicone spatula, scraping bottom and sides.
8. Sprinkle 1 cup shredded cheddar cheese evenly over the partially cooked eggs.
9. Replace cover and continue cooking on LOW for remaining 60 minutes.
10. Test doneness by inserting a clean knife—it should come out clean with no liquid egg residue.
11. Turn off slow cooker and gently fold in 2 tablespoons chopped fresh chives.
12. Let rest uncovered for 5 minutes before serving. Your finished eggs boast a remarkably creamy, custard-like texture with pockets of melted cheddar throughout. Yellow yolks and fresh green chives create visual appeal when served directly from the cooker or spooned over toasted English muffins.

Crock Pot Spinach and Feta Egg Casserole

Hectic mornings demand make-ahead breakfasts that practically cook themselves. This spinach and feta egg casserole transforms simple ingredients into a protein-packed meal while you sleep. Set it in your slow cooker before bed and wake up to a ready-to-eat breakfast.

Ingredients

– 12 large eggs
– 1 cup whole milk
– 10 oz frozen chopped spinach, thawed and squeezed dry
– 8 oz feta cheese, crumbled
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 1 tsp garlic powder
– 1 tsp dried dill
– 1/2 tsp black pepper
– 1/2 tsp salt
– Cooking spray

Instructions

1. Spray the inside of a 6-quart slow cooker with cooking spray.
2. Whisk eggs and milk in a large bowl until fully combined.
3. Add spinach, feta, onion, bell pepper, garlic powder, dill, black pepper, and salt to the egg mixture.
4. Stir all ingredients until evenly distributed.
5. Pour the mixture into the prepared slow cooker.
6. Cover and cook on LOW for 6-7 hours. (Tip: For easier cleanup, line the slow cooker with a parchment paper sling before spraying.)
7. Check for doneness at 6 hours—the center should be set and edges slightly golden. (Tip: Insert a knife in the center; it should come out clean when fully cooked.)
8. Turn off the slow cooker and let stand uncovered for 15 minutes before serving. (Tip: Letting it rest makes slicing cleaner and helps flavors settle.)

Warm from the slow cooker, this casserole has a tender, quiche-like texture with pockets of creamy feta and earthy spinach. The dill and garlic add subtle herb notes that complement the salty cheese perfectly. Serve slices topped with fresh tomato salsa or alongside crispy hash browns for a complete breakfast spread.

Easy Crock Pot Egg and Sausage Breakfast Bake

Perfect for busy mornings, this hearty breakfast bake comes together effortlessly in your slow cooker. Packed with savory sausage and protein-rich eggs, it’s a complete meal that cooks while you sleep. Just set it and forget it for a stress-free morning.

Ingredients

• 1 pound breakfast sausage
• 12 large eggs
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 cups shredded cheddar cheese
• 1/2 cup chopped green onions
• cooking spray

Instructions

1. Spray the inside of your 6-quart slow cooker with cooking spray to prevent sticking.
2. Brown 1 pound breakfast sausage in a skillet over medium-high heat for 8-10 minutes, breaking it into crumbles as it cooks.
3. Transfer the cooked sausage to the prepared slow cooker, spreading it evenly across the bottom.
4. In a large bowl, whisk together 12 large eggs, 1 cup whole milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until fully combined.
5. Pour the egg mixture over the sausage in the slow cooker.
6. Sprinkle 2 cups shredded cheddar cheese evenly over the egg mixture.
7. Cover and cook on LOW heat for 6-7 hours or until the center is fully set and doesn’t jiggle when shaken.
8. Turn off the slow cooker and sprinkle 1/2 cup chopped green onions over the top.
9. Let rest for 15 minutes before slicing to allow the eggs to firm up for cleaner cuts.

Just out of the slow cooker, this bake boasts a fluffy, custard-like texture with crispy-edged sausage throughout. The sharp cheddar adds a rich creaminess that balances the savory sausage perfectly. Serve it sliced warm with hot sauce or cooled for easy breakfast meal prep throughout the week.

Slow Cooker Mexican Breakfast Strata

Just when you need a hands-off morning meal, this slow cooker strata delivers. Jam-packed with Mexican flavors, it layers tortillas, eggs, and chorizo for effortless entertaining. Perfect for weekend brunch or holiday mornings.

Ingredients

• 1 lb Mexican chorizo
• 1 medium yellow onion
• 1 red bell pepper
• 6 large eggs
• 2 cups whole milk
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions

1. Brown 1 lb Mexican chorizo in a skillet over medium-high heat for 6-8 minutes, breaking it into crumbles.
2. Dice 1 medium yellow onion and 1 red bell pepper into 1/2-inch pieces.
3. Sauté onion and bell pepper in the chorizo drippings for 5 minutes until softened.
4. Whisk 6 large eggs with 2 cups whole milk in a large bowl until fully combined.
5. Stir 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper into the egg mixture.
6. Spray a 6-quart slow cooker with nonstick cooking spray to prevent sticking.
7. Layer 2 corn tortillas on the bottom of the slow cooker, tearing them to fit.
8. Spread half of the chorizo-vegetable mixture over the tortillas.
9. Sprinkle 1 cup shredded Monterey Jack cheese evenly over the chorizo layer.
10. Repeat layers with remaining tortillas, chorizo mixture, and cheese.
11. Pour the egg mixture slowly over the layers, ensuring it seeps through completely.
12. Cover and cook on LOW for 4 hours until the center reaches 160°F and no liquid egg remains.
13. Let rest for 15 minutes before slicing to allow layers to set properly.
14. Garnish with 1/4 cup chopped cilantro just before serving.

Hearty and satisfying, each bite offers a creamy egg texture contrasted with crispy tortilla edges. The smoky chorizo and melted Monterey Jack create a rich, savory flavor profile. For a fresh twist, top with sliced avocado or a dollop of crema before serving.

Creamy Crock Pot Eggs Benedict Casserole

Gather your slow cooker for this effortless brunch classic. Creamy Crock Pot Eggs Benedict Casserole transforms the traditional dish into a make-ahead marvel. Perfect for feeding a crowd with minimal morning effort.

Ingredients

– 6 English muffins
– 8 large eggs
– 1 cup heavy cream
– 1/2 cup milk
– 8 oz Canadian bacon
– 1 packet hollandaise sauce mix
– 1 cup water
– 1/2 cup butter
– 1/4 tsp paprika
– 1/4 tsp black pepper

Instructions

1. Cut 6 English muffins into 1-inch cubes.
2. Dice 8 oz Canadian bacon into 1/2-inch pieces.
3. Grease the inside of a 6-quart slow cooker with cooking spray.
4. Layer half the English muffin cubes in the bottom of the slow cooker.
5. Sprinkle half the Canadian bacon evenly over the muffin layer.
6. Repeat layers with remaining muffins and Canadian bacon.
7. Whisk together 8 large eggs, 1 cup heavy cream, and 1/2 cup milk in a medium bowl until fully combined.
8. Pour the egg mixture evenly over the layered ingredients in the slow cooker.
9. Cover and cook on LOW heat for 6 hours.
10. Prepare hollandaise sauce during the last 30 minutes of cooking time by combining 1 packet hollandaise sauce mix with 1 cup water in a small saucepan.
11. Add 1/2 cup butter to the saucepan and bring to a simmer over medium heat, whisking constantly until thickened.
12. Stir 1/4 tsp paprika and 1/4 tsp black pepper into the finished hollandaise sauce.
13. Remove the slow cooker lid after 6 hours and check that the center is set and edges are golden brown.
14. Let the casserole rest for 10 minutes before serving to allow layers to set.
15. Drizzle the warm hollandaise sauce over individual portions.
What emerges is a luxuriously creamy texture with distinct layers that hold their shape. The Canadian bacon provides savory depth against the rich hollandaise, while the English muffins maintain a pleasing softness. Try serving over toasted artisan bread or alongside roasted asparagus for an elegant brunch presentation.

Crock Pot Hash Brown and Egg Breakfast

Filling breakfasts don’t need to be complicated. This slow cooker hash brown and egg dish delivers a complete morning meal with minimal effort. Just layer, set, and wake up to a hot breakfast ready to serve.

Ingredients

– 1 bag (30 oz) frozen shredded hash browns
– 1 lb breakfast sausage, cooked and crumbled
– 1 cup shredded cheddar cheese
– 12 large eggs
– 1/2 cup whole milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– Cooking spray

Instructions

1. Spray the inside of a 6-quart slow cooker with cooking spray.
2. Spread half of the frozen hash browns evenly across the bottom of the slow cooker.
3. Sprinkle half of the cooked sausage crumbles over the hash brown layer.
4. Top with half of the shredded cheddar cheese.
5. Repeat layers with remaining hash browns, sausage, and cheese.
6. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until fully combined.
7. Pour the egg mixture evenly over the layered ingredients in the slow cooker.
8. Cover and cook on LOW for 6-7 hours or until eggs are fully set and edges are lightly browned.
9. Let rest for 10 minutes before serving to allow layers to set properly.
10. Scoop portions directly from the slow cooker using a large spoon. Versatile enough for busy mornings or weekend brunch, this dish offers creamy eggs layered with crispy hash brown edges and savory sausage. Top with hot sauce or fresh herbs for extra flavor, or serve alongside fresh fruit for a balanced meal.

Slow Cooker Bacon and Egg Breakfast Casserole

Whip up this hearty breakfast casserole with minimal morning effort. Simply layer ingredients in your slow cooker overnight. Wake up to a complete, savory breakfast ready to serve.

Ingredients

– 12 large eggs
– 1 cup whole milk
– 1 lb bacon
– 6 cups cubed bread
– 2 cups shredded cheddar cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder

Instructions

1. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes.
2. Transfer bacon to a paper towel-lined plate to drain excess grease.
3. Crumble cooled bacon into small pieces.
4. Spray the inside of a 6-quart slow cooker with non-stick cooking spray.
5. Spread half of the cubed bread evenly across the bottom of the slow cooker.
6. Sprinkle half of the crumbled bacon over the bread layer.
7. Top with 1 cup of shredded cheddar cheese.
8. Repeat layers with remaining bread, bacon, and cheese.
9. Crack 12 eggs into a large mixing bowl.
10. Add 1 cup whole milk, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder to the eggs.
11. Whisk egg mixture vigorously until fully combined and slightly frothy.
12. Pour egg mixture evenly over the layered ingredients in the slow cooker.
13. Press down gently on the top layer with a spatula to ensure all bread is submerged.
14. Cover slow cooker and cook on LOW heat for 6-7 hours.
15. Check for doneness by inserting a knife in the center – it should come out clean.
16. Turn off slow cooker and let stand uncovered for 10 minutes before serving.
Keep this casserole warm in the slow cooker for brunch gatherings. The eggs remain fluffy while the bacon adds smoky saltiness throughout. For a fresh twist, top individual servings with sliced avocado or a dollop of salsa.

Crock Pot Veggie-Packed Egg White Frittata

Forget complicated breakfast prep with this protein-packed frittata that cooks while you sleep. Fresh vegetables and egg whites create a satisfying morning meal with minimal effort. Simply layer ingredients in your slow cooker overnight for a ready-to-eat breakfast.

Ingredients

– 2 cups liquid egg whites
– 1 cup chopped bell peppers
– 1 cup chopped mushrooms
– 1 cup chopped spinach
– 1/2 cup chopped onion
– 1/4 cup feta cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Lightly grease the inside of a 6-quart slow cooker with 1 tbsp olive oil.
2. Spread 1 cup chopped bell peppers evenly across the bottom of the slow cooker.
3. Layer 1 cup chopped mushrooms over the bell peppers.
4. Add 1 cup chopped spinach as the next layer.
5. Sprinkle 1/2 cup chopped onion evenly over the spinach.
6. In a separate bowl, whisk together 2 cups liquid egg whites, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
7. Pour the egg white mixture slowly over the layered vegetables, ensuring even coverage.
8. Top with 1/4 cup feta cheese distributed evenly across the surface.
9. Cover the slow cooker and cook on LOW heat for 6-7 hours until the center is fully set and edges are lightly browned.
10. Turn off the slow cooker and let the frittata rest for 15 minutes before slicing.

Velvety egg whites create a surprisingly creamy texture that contrasts beautifully with the crisp-tender vegetables. The feta cheese adds salty bursts that complement the earthy mushroom and sweet pepper flavors. Serve warm slices with fresh avocado or fold into whole wheat tortillas for portable breakfast wraps.

Slow Cooker Ham and Cheese Egg Bake

Nailing breakfast prep just got easier with this hands-off slow cooker creation. Now you can wake up to a complete meal ready to serve. Perfect for busy mornings or feeding a crowd without the fuss.

Ingredients

– 8 large eggs
– 1 cup whole milk
– 1 cup diced cooked ham
– 1 cup shredded cheddar cheese
– 1/2 cup diced onion
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Cooking spray

Instructions

1. Spray the slow cooker insert thoroughly with cooking spray to prevent sticking.
2. Whisk together eggs, milk, salt, and pepper in a large bowl until fully combined.
3. Stir in diced ham, shredded cheddar cheese, and diced onion until evenly distributed.
4. Pour the egg mixture into the prepared slow cooker insert.
5. Cover and cook on LOW heat for 3-4 hours until the center is fully set and no liquid egg remains.
6. Let rest for 10 minutes before slicing to allow the eggs to firm up for cleaner cuts.
7. Serve directly from the slow cooker insert. Just slice and scoop portions onto plates.
Just pulled from the cooker, this bake boasts a tender, custard-like texture with pockets of savory ham and melted cheese. The slow cooking method ensures every bite stays moist without drying out. For a fresh twist, top individual servings with diced tomatoes or avocado right before serving.

Crock Pot Southwest Breakfast Burrito Filling

Zesty mornings call for effortless meals, and this slow cooker breakfast filling delivers bold Southwest flavors with minimal effort. Simply load your crock pot, set it overnight, and wake up to a fully prepared breakfast ready for burritos, bowls, or scrambles.

Ingredients

– 1 lb ground breakfast sausage
– 1 medium yellow onion
– 1 red bell pepper
– 4 oz can diced green chiles
– 1 cup frozen corn
– 1 can (15 oz) black beans
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp smoked paprika
– 1/2 cup chicken broth
– 6 large eggs
– 1 cup shredded cheddar cheese
– 1 tbsp olive oil

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
2. Add 1 pound ground breakfast sausage and cook for 6-8 minutes, breaking it into crumbles with a spatula until no pink remains.
3. Drain excess grease from the skillet using a slotted spoon.
4. Dice 1 medium yellow onion into 1/4-inch pieces.
5. Chop 1 red bell pepper into 1/2-inch cubes.
6. Transfer cooked sausage, diced onion, and chopped bell pepper to a 6-quart slow cooker.
7. Add 4 ounces diced green chiles (undrained), 1 cup frozen corn, and 1 can (15 ounces) rinsed black beans to the slow cooker.
8. Sprinkle 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika evenly over the mixture.
9. Pour 1/2 cup chicken broth over ingredients and stir until thoroughly combined.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until vegetables are tender.
11. Crack 6 large eggs into a medium bowl and whisk until fully blended and pale yellow.
12. Pour whisked eggs into the slow cooker and stir continuously for 2 minutes until eggs form soft curds.
13. Sprinkle 1 cup shredded cheddar cheese over the mixture, cover, and cook for 15 additional minutes until cheese melts.
14. Turn off slow cooker and let stand uncovered for 5 minutes to thicken. Just before serving, fluff the mixture with a fork to separate ingredients. Juicy sausage and tender vegetables create a hearty texture, while smoked paprika adds depth to the Southwest spice profile. Serve wrapped in warm tortillas with avocado slices, or layer it over crispy hash browns for a breakfast bowl variation.

Slow Cooker Mushroom and Swiss Egg Casserole

Savor a hearty breakfast without the morning rush. This make-ahead casserole combines earthy mushrooms with nutty Swiss cheese. Prep it tonight, wake up to a hot meal tomorrow.

Ingredients

– 8 large eggs
– 1 cup whole milk
– 1 tablespoon olive oil
– 1 pound cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 6 slices Swiss cheese
– Cooking spray

Instructions

1. Spray a 6-quart slow cooker insert with cooking spray.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add sliced mushrooms and diced onion to the skillet.
4. Cook for 8-10 minutes until mushrooms release their liquid and onions turn translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Remove skillet from heat and let mixture cool for 5 minutes.
7. Whisk eggs, milk, salt, pepper, and nutmeg in a large bowl until fully combined.
8. Spread the mushroom mixture evenly across the bottom of the prepared slow cooker.
9. Pour the egg mixture over the mushrooms.
10. Layer Swiss cheese slices on top of the egg mixture.
11. Cover slow cooker and cook on LOW for 6-7 hours until center is set and edges are golden brown.
12. Turn off slow cooker and let stand uncovered for 15 minutes before serving.

This casserole emerges with a firm, custard-like texture and deep savory flavors from the mushrooms. The Swiss cheese forms a golden crust that contrasts beautifully with the tender interior. Serve it alongside fresh fruit or atop toasted sourdough for a complete breakfast experience.

Crock Pot Greek Yogurt and Egg Breakfast Bowl

Just when you thought your slow cooker couldn’t get more versatile, this protein-packed breakfast bowl proves otherwise. Jumpstart your morning with minimal effort and maximum flavor by letting your Crock Pot do the heavy lifting overnight.

Ingredients

• 1 cup plain Greek yogurt
• 4 large eggs
• 1/2 cup rolled oats
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup water

Instructions

1. Spray the inside of your 4-quart Crock Pot with non-stick cooking spray to prevent sticking.
2. Whisk together 1 cup Greek yogurt and 4 eggs in a medium bowl until completely smooth.
3. Add 1/2 cup rolled oats, 1/4 cup honey, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp salt to the yogurt mixture.
4. Pour 1 cup water around the edges of the Crock Pot to create a water bath.
5. Place a heat-safe bowl containing the yogurt mixture inside the Crock Pot, ensuring it sits above the water level.
6. Cover and cook on LOW heat for 6 hours until the mixture is set and slightly puffed.
7. Turn off the Crock Pot and let the bowl sit covered for 15 minutes to firm up completely.
8. Scoop the finished breakfast bowl into serving dishes while still warm.

Hearty and satisfying, this breakfast bowl emerges with a creamy, custard-like texture that’s subtly sweet from the honey. The cinnamon adds warmth while the oats provide gentle substance without overwhelming the delicate egg and yogurt base. For a fresh twist, top with seasonal berries or a sprinkle of toasted nuts right before serving to add contrasting crunch.

Slow Cooker Sausage and Egg Breakfast Sandwiches

Busy mornings demand smart solutions. These slow cooker breakfast sandwiches deliver protein-packed convenience with minimal effort. Wake up to perfectly cooked sausage and eggs ready for assembly.

Ingredients

– 1 lb breakfast sausage
– 8 large eggs
– 1/2 cup milk
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 English muffins
– 8 slices cheddar cheese
– Cooking spray

Instructions

1. Spray the inside of a 6-quart slow cooker with cooking spray.
2. Brown 1 lb breakfast sausage in a skillet over medium-high heat for 8-10 minutes, breaking into crumbles.
3. Drain excess grease from the cooked sausage using a slotted spoon.
4. Spread the cooked sausage evenly across the bottom of the prepared slow cooker.
5. Whisk together 8 large eggs, 1/2 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl until fully combined.
6. Pour the egg mixture evenly over the sausage in the slow cooker.
7. Cover and cook on LOW for 4-5 hours until eggs are fully set with no liquid remaining.
8. Toast 8 English muffins until golden brown.
9. Cut the cooked egg and sausage mixture into 8 equal portions using a spatula.
10. Place one portion of the egg mixture onto the bottom half of each toasted English muffin.
11. Top each sandwich with one slice of cheddar cheese.
12. Cover with the top half of the English muffin to complete assembly.

Deliciously moist eggs contrast with the crispy English muffin texture. The savory sausage and melted cheddar create a satisfying flavor profile. For a spicy kick, add hot sauce between the layers before serving.

Crock Pot Avocado and Egg Breakfast Bake

Unbelievably simple, this Crock Pot breakfast bake requires minimal effort for maximum flavor. Using your slow cooker overnight means waking up to a ready-to-eat morning meal. Perfect for busy households seeking a protein-packed start to their day.

Ingredients

– 2 large avocados
– 6 large eggs
– 1/4 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– Cooking spray

Instructions

1. Spray the inside of your Crock Pot with cooking spray to prevent sticking.
2. Cut 2 large avocados in half lengthwise and remove the pits.
3. Scoop out avocado flesh using a spoon and place it in a medium bowl.
4. Mash avocados with a fork until slightly chunky, not completely smooth.
5. Crack 6 large eggs into the bowl with mashed avocado.
6. Add 1/4 cup heavy cream to the egg and avocado mixture.
7. Whisk ingredients together until well combined but still textured.
8. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
9. Pour the mixture evenly into the prepared Crock Pot.
10. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top.
11. Cover the Crock Pot with its lid and cook on LOW heat for 6 hours.
12. Check for doneness by inserting a knife near the center—it should come out clean.
13. Let the bake rest for 10 minutes before serving to allow it to set properly.
14. Serve directly from the Crock Pot using a spatula. Soft and creamy with rich avocado flavor balanced by sharp cheddar, this bake offers a satisfying texture contrast between the tender eggs and slight chunkiness of avocado. Sprinkle with fresh herbs or hot sauce for extra dimension, or layer between toasted English muffins for a breakfast sandwich twist.

Slow Cooker Tomato Basil Egg Soufflé

Many home cooks overlook the slow cooker for delicate dishes, but this tomato basil egg soufflé proves otherwise. Mastering this recipe requires minimal effort for maximum flavor payoff. Morning prep yields an impressive brunch centerpiece by noon.

Ingredients

– 6 large eggs
– 1/2 cup whole milk
– 1/4 cup all-purpose flour
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 cup diced fresh tomatoes
– 1/4 cup chopped fresh basil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter

Instructions

1. Grease the inside of a 6-quart slow cooker with 2 tablespoons unsalted butter, coating all surfaces evenly.
2. Crack 6 large eggs into a large mixing bowl, checking for shell fragments.
3. Whisk eggs vigorously for 60 seconds until fully combined and slightly frothy.
4. Add 1/2 cup whole milk to the eggs, whisking continuously to incorporate.
5. Sprinkle 1/4 cup all-purpose flour over the mixture while whisking to prevent lumps.
6. Mix in 1 teaspoon baking powder until no visible streaks remain.
7. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly distributed.
8. Fold in 1 cup shredded mozzarella cheese and 1/2 cup grated Parmesan cheese with a spatula.
9. Gently incorporate 1 cup diced fresh tomatoes, being careful not to crush them.
10. Add 1/4 cup chopped fresh basil, folding just until combined.
11. Pour the complete mixture into the prepared slow cooker, smoothing the top with the spatula.
12. Cover and cook on LOW heat for 3 hours without opening the lid.
13. Check doneness by inserting a toothpick into the center—it should come out clean.
14. Turn off the slow cooker and let the soufflé rest for 15 minutes before serving.
15. Carefully remove the soufflé using silicone spatulas to maintain its structure. Knowing this soufflé emerges with a golden crust and airy interior makes the wait worthwhile. The tomato and basil create bright, fresh notes against the rich cheese background. Serve it warm with a simple arugula salad or slice it cold for next-day breakfast sandwiches.

Crock Pot Sweet Potato and Egg Hash

Hearty sweet potato hash makes mornings effortless. This crock pot version cooks overnight for a ready-to-eat breakfast. Just crack eggs over the top during the final hour for a complete meal.

Ingredients

– 2 large sweet potatoes
– 1 yellow onion
– 1 red bell pepper
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 large eggs

Instructions

1. Peel and dice 2 large sweet potatoes into 1/2-inch cubes.
2. Dice 1 yellow onion and 1 red bell pepper into similar-sized pieces.
3. Combine sweet potatoes, onion, and bell pepper in a 6-quart crock pot.
4. Drizzle 2 tbsp olive oil over the vegetables and toss to coat evenly.
5. Sprinkle 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper over the mixture.
6. Stir all ingredients until spices are evenly distributed.
7. Cover and cook on LOW for 6 hours until sweet potatoes are tender when pierced with a fork.
8. Create 4 shallow wells in the hash using the back of a spoon.
9. Crack 1 large egg into each well, being careful not to break the yolks.
10. Cover and cook on LOW for 1 additional hour until egg whites are set but yolks remain slightly runny.
11. Serve immediately directly from the crock pot. Runny yolks create a rich sauce that coats the sweet potatoes perfectly. The smoked paprika adds depth while the bell peppers provide subtle sweetness. Top with fresh herbs or hot sauce for extra flavor.

Slow Cooker Pesto and Mozzarella Egg Bake

Overnight prep makes this egg bake perfect for busy mornings. Simply layer pesto, eggs, and cheese in your slow cooker before bed. Wake up to a fully cooked breakfast that feeds a crowd effortlessly.

Ingredients

– 12 large eggs
– 1 cup basil pesto
– 2 cups shredded mozzarella cheese
– 1/2 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– Cooking spray

Instructions

1. Spray the inside of a 6-quart slow cooker with cooking spray.
2. Crack 12 large eggs directly into the slow cooker.
3. Add 1/2 cup heavy cream to the eggs.
4. Whisk eggs and cream vigorously for 1 minute until fully combined.
5. Stir in 1 tsp salt and 1/2 tsp black pepper.
6. Spread 1 cup basil pesto evenly across the bottom of the slow cooker.
7. Pour the egg mixture over the pesto layer.
8. Sprinkle 2 cups shredded mozzarella cheese evenly over the eggs.
9. Cover the slow cooker with the lid.
10. Cook on LOW heat for 6 hours until the center reaches 160°F.
11. Check for doneness by inserting a knife—it should come out clean.
12. Let the egg bake rest for 10 minutes before serving.

Creamy mozzarella creates stretchy pockets throughout the tender egg base. The pesto infuses every bite with herby garlic flavor while keeping the texture moist. Serve squares topped with fresh tomatoes or alongside crispy hash browns for a complete breakfast spread.

Crock Pot Broccoli and Cheddar Egg Casserole

Very few breakfast dishes deliver this much flavor with so little effort. Velvety eggs, sharp cheddar, and tender broccoli meld together effortlessly in your slow cooker. Versatile enough for brunch crowds or easy weekday mornings, this casserole requires just minutes of prep.

Ingredients

– 12 large eggs
– 1 cup whole milk
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 4 cups fresh broccoli florets
– 2 cups shredded sharp cheddar cheese
– 1/2 cup diced yellow onion
– Cooking spray

Instructions

1. Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
2. Whisk together eggs, milk, cream, salt, pepper, and garlic powder in a large bowl until fully combined.
3. Stir in broccoli florets, cheddar cheese, and diced onion until evenly distributed throughout the egg mixture.
4. Pour the entire mixture into the prepared slow cooker and spread it into an even layer.
5. Cover and cook on LOW for 3-4 hours until the center is fully set and no liquid egg remains.
6. Let the casserole rest uncovered for 15 minutes before slicing to allow it to firm up for cleaner cuts.
7. Serve warm directly from the slow cooker. The casserole emerges with a creamy, custard-like texture that holds its shape when sliced. Sharp cheddar provides a tangy contrast to the mild broccoli, while the slow cooking ensures every bite is uniformly tender. For a colorful variation, top individual servings with diced tomatoes or crispy bacon crumbles just before serving.

Slow Cooker Sun-Dried Tomato and Goat Cheese Eggs

Perfect for busy mornings, this slow cooker egg dish delivers rich Mediterranean flavors with minimal effort. Prepare everything the night before for a stress-free breakfast that cooks while you sleep.

Ingredients

• 8 large eggs
• 1/2 cup heavy cream
• 1/2 cup chopped sun-dried tomatoes in oil
• 4 ounces crumbled goat cheese
• 1/4 cup chopped fresh basil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Grease the inside of your slow cooker with 1 tablespoon olive oil, ensuring complete coverage to prevent sticking.
2. Whisk together 8 large eggs and 1/2 cup heavy cream in a medium bowl until fully combined and slightly frothy.
3. Stir in 1/2 cup chopped sun-dried tomatoes, 4 ounces crumbled goat cheese, 1/4 cup chopped fresh basil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Pour the egg mixture into the prepared slow cooker and spread evenly with a spatula.
5. Cover and cook on LOW heat for 6-7 hours until the center is completely set and edges are lightly browned.
6. Check for doneness by inserting a knife in the center – it should come out clean with no liquid egg residue.
7. Let rest for 10 minutes before slicing to allow the eggs to firm up for cleaner portions.
8. Serve immediately directly from the slow cooker insert.

You’ll love the creamy texture from the goat cheese against the chewy sun-dried tomatoes. Try serving slices over toasted sourdough or alongside roasted potatoes for a complete meal. The flavors deepen when made ahead, making excellent next-day leftovers.

Crock Pot Pumpkin Spice French Toast Egg Bake

A cozy fall breakfast that practically makes itself overnight. This pumpkin spice French toast bake transforms simple ingredients into a warm, custardy casserole. Perfect for feeding a crowd with minimal morning effort.

Ingredients

– 1 loaf French bread
– 6 large eggs
– 2 cups whole milk
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 2 tsp pumpkin pie spice
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1/2 cup chopped pecans
– 2 tbsp butter
– Maple syrup for serving

Instructions

1. Cut French bread into 1-inch cubes and place in a greased 6-quart slow cooker.
2. Whisk eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt in a large bowl until fully combined.
3. Pour egg mixture evenly over bread cubes in the slow cooker.
4. Press bread down gently with a spatula to ensure all pieces are submerged in the liquid.
5. Sprinkle chopped pecans evenly over the top of the mixture.
6. Dot the surface with small pieces of butter.
7. Cover and cook on LOW for 6-7 hours or until the center is set and edges are golden brown.
8. Check for doneness by inserting a knife in the center – it should come out clean with no liquid egg mixture.
9. Let rest for 15 minutes before serving to allow the custard to set completely.
10. Serve warm with maple syrup drizzled over each portion.
You’ll love the creamy, custard-like texture with crisp edges and warm pumpkin spice flavor throughout. The pecans add a satisfying crunch that contrasts beautifully with the soft bread. Try serving it with a dollop of whipped cream and extra pumpkin pie spice sprinkled on top for an extra festive touch.

Summary

These 20 creamy crock pot egg recipes transform busy mornings into delicious, stress-free breakfasts. Try one this week—your family will thank you! We’d love to hear which recipe is your favorite in the comments. Don’t forget to share this roundup on Pinterest to help other home cooks discover these easy, cozy meals.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.