Thread: Breakfast Slow Cooker/Crock Pot Recipes

So...hubby doesnt eat breakfast unless I cook, Geez! LOL!!!

I would like to make some crock pot or slow cooker breakfasts. Problem? I hate hate hate eggs cooked in a slow cooker. The texture and moistness...I am literally on the verge of vomiting.

Do any of you have any breakfast recipes for slow cookers or crock pots?

I think I am going to edit this add in that I am going to look for something that can go in the oven. A breakfast casserole. That can have eggs.

I just cant do steamed or moist eggs Blech!

I have been swearing by steel cut oats (they have low glycemic index, compared to instant or quick oats). A bowl with some fruit in the morning, and Im steady and dont get hangry all day!
I cook mine on the stove after soaking overnight, but there are lots of recipes for crock pot. Here’s one, basically 4 cups liquid, 1 cup oats. (She adds flavors and crap, YMMV.)
Overnight Steel Cut Oats | Mother Thyme

If you can make egg omelette muffins (bake the egg mixture in the muffin tins), they freeze and reheat well. Bake, not crock pot!
I was playing with ricing cauliflower for more veggieness, tried this recipe (without ham) this week, and they were okay. If you try it, only use half a head of cauliflower, or double the number of eggs!
https://www.delish.com/cooking/recip...uffins-recipe/

Im curious what other people suggest! Always in the mood for new breakfast things!

I'm eagerly following this as well. I've tried a breakfast quinoa & coconut milk crockpot recipe, but it was a major fail. Anyone have recipes with quinoa? I have a friend who swears by it for breakfast--keeps her feeling full longer than oatmeal does.

I saw this on the morning’s news feed. Mostly bake-ahead, not crock pot.
https://www.hgtv.com/design/make-and...nings-pictures

Inmom, I have been wary about quinoa since I heard American craze has made it unaffordable for the South Americans who used to consume it. Google tells me thats not the case, but it also thinks I like Fox News.
Costco sells 4.5 pounds of quinoa for $10; I havent checked my local grocer yet, but it seems sort of steep. (Oats are often 89 cents per pound, and rice and wheat flour are nearly free.)
That said, Im going to a Peruvian restaurant for lunch today! Totally yummy food and quinoa is sometimes involved. (They had it before quinoa was trendy.) (Sweet potato n lentil empanadas, arepas, yucca chips, and chicha are all on my stomach’s mind.)

If you have a good recipe for breakfast quinoa, I will try it!

Every time I do breakfast in the slow cooker - stuff comes out as overcooked mush. My neighbor was saying she does her steel cut oats in the IP, because she does not have to babysit the stove (boil overs).

I'm a fan of baked oatmeal. Sometimes I'll do a big pan on Monday and we'll eat off it for the week. It reheats well and is good cold too. There are lots of recipes and once you find one you like you can mix it up. I usually don't add as much sugar as they call for, especially if I'm adding dried fruit.

ETA:
This recipe is similar to what I do, but I'd use about 1/4 c brown sugar and 3 TBS butter (or oil) and make up the missing volume with more milk. Baked Oatmeal. I mix everything the night before - dry and wet separate - and then combine in the morning and dump in a pan. Also, I usually add nuts for crunch.

Originally Posted by alexsmom

Inmom, I have been wary about quinoa since I heard American craze has made it unaffordable for the South Americans who used to consume it. Google tells me thats not the case, but it also thinks I like Fox News.
Costco sells 4.5 pounds of quinoa for $10; I havent checked my local grocer yet, but it seems sort of steep. (Oats are often 89 cents per pound, and rice and wheat flour are nearly free.)

That said, Im going to a Peruvian restaurant for lunch today! Totally yummy food and quinoa is sometimes involved. (They had it before quinoa was trendy.) (Sweet potato n lentil empanadas, arepas, yucca chips, and chicha are all on my stomach’s mind.)

If you have a good recipe for breakfast quinoa, I will try it!

I too tend to fall back on oatmeal...cheap and easy and you can dress it up however you want.

Alexsmom, I have a feeling that if we lived by each other, we'd be hanging out at various ethnic restaurants every week. That Peruvian menu sounds great!

Originally Posted by RTB

Every time I do breakfast in the slow cooker - stuff comes out as overcooked mush. My neighbor was saying she does her steel cut oats in the IP, because she does not have to babysit the stove (boil overs).

I'm a fan of baked oatmeal. Sometimes I'll do a big pan on Monday and we'll eat off it for the week. It reheats well and is good cold too. There are lots of recipes and once you find one you like you can mix it up. I usually don't add as much sugar as they call for, especially if I'm adding dried fruit.

ETA:
This recipe is similar to what I do, but I'd use about 1/4 c brown sugar and 3 TBS butter (or oil) and make up the missing volume with more milk. Baked Oatmeal. I mix everything the night before - dry and wet separate - and then combine in the morning and dump in a pan. Also, I usually add nuts for crunch.

How do you think that recipe would be with margarine instead of butter and egg beaters instead of egg whites. Since DH's heart attack, I have to cook with as little cholesterol as possible.

I find all the baked oatmeal recipes to be extremely forgiving. I usually use soy or nut milk and oil (I happen to like avocado oil b/c of the nutty taste, and melting butter is one more dirty dish imo). Sometimes I'll put a pat of butter on top when I serve it - I'd rather taste my butter. I've seen recipes using flax eggs - I think the eggs acts as more of a binder than anything. I think egg white would work just fine. Sometimes I use applesauce for half of the liquid.

Here is a baked pumpkin one I use often, that calls for a flax egg (I end up using a real egg). I would think you could sub applesauce (or pear or whatever) for the pumpkin too. Pumpkin oatmeal

I try to have a good relationship with my IP, but half the recipes seem to be made by people who have never cooked on a stove. Hardboiled eggs? Really, they take longer in the IP with the getting to pressure and releasing....

Ive made oatmeal in it, and decided that stove top was easier and faster, too.
I put my extra liquid (2 cups milk) in the microwave for 3 mins while the oats and the extra cup they were soaking in heats up on the stove. Add the hit milk, it gets to a boil really fast, then you can turn it to low, cover, and walk away for 10 mins. (Or do kitchen chores.)
(I also use the microwave heating water or milk for rice, and for sauces like bechamel where Id otherwise be whisking for minutes.)

Im gonna try the pumpkin baked oatmeal! (After getting rolled oats from the store next week.)

Oh my! Such yummy recipes!!

I too have found that sometimes the recipes come out burnt and mooshy.

I am going to have to try the oatmeal and pumpkin!