Amidst my snooze-pushing, teeth-brushing, outfit-picking, hair-teasing, struggle-bussing mornings, I try to find something to eat. Ironically, the first thing on my mind when I wake up is the last thing on my morning to-do list. If anything has to be sacrificed because of time in the morning, it always seems to be breakfast. And that, my friends, just isn’t right.
I’ve managed to gain some order with food prep by using the crock pot to cook my shredded chicken for a week’s worth of meals. Why couldn’t breakfast experience the convenience the slow cooker has to offer? Turns out, it can. Now your morning (and mostly mine) just got easier.
One of my favorite things is cinnamon rolls, but they only make an appearance a couple times a year. It’s their own fault! They just take too long to prep and bake. Not anymore. These crock pot rolls cook for two hours the night before and voila—deliciousness in your mouth for the morning.
This recipe allows your breakfast to cook on low for eight hours overnight. What’s easier than throwing hashbrowns, sausage, cheese, green onions, and eggs in a slow cooker overnight? Almost nothing. Get at it.
This past weekend, I finally got smart and efficient and tried out french toast on my griddle. I’ll rephrase that, I thought I was being smart. In the end, I was left with crusty, brown-coated toast from what I imagine was a griddle that was just too hot. This weekend, however, I’m going to get smarter. If I butcher this slow cooker recipe, which only takes ten minutes of prep and overnight cooking, I’m really in trouble.
Canadian bacon, cheese, and tots, make this breakfast egg bake irresistible. (Heck! I might be chowing this down for supper, too!) Like many of the other slow cooker recipes, it’s low maintenance and cooks on low overnight for six to eight hours.
The thought of “grits” has never appealed to me. Similar to “meatloaf” or “goulash,” the name itself lacks the ability to ignite my appetite. But one look at this picture, and I see grits in my future. While stovetop grits require at least 45 minutes of cooking (and avid stirring), this recipe, in conjunction with a slow cooker, does the work for you.
I had no idea that slow cooker bread was even possible. If you can save me the baking labor from the night before, I’m totally happy.
My coworker, Hillary Sloan, has it down when it comes to oatmeal, but—as I mentioned before—I don’t have time for it. The microwave kind is quick, but apparently that shit makes a bad name for oatmeal everywhere. This recipe not only saves you time, it’s healthy, costing you only 150 calories on your MyFitnessPal app.
TIP: For easy cleanup, use the slow cooker liners. Now you just saved yourself clean up time, too!
In the end, you wake up to a house smelling of breakfast goodness (without much effort) and a week’s worth of meals or more. Cheers to breakfast—the best way to start your morning!
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