It’s easy to get wrapped up in the hustle and bustle of everyday life and forget to plan meals. Breakfast, in particular, can be one of the trickiest meals to prepare for.
That’s why when I came across slow cooker breakfast recipes, I knew I was onto something. Having typically used my slow cooker for homemade soups and snack dips, I didn’t consider the appliance’s versatility until these recipes hit me square in the face.
Below, you will find slow cooker recipes to accompany three recipes that published in The Forum.
- 2 cups all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons poppy seed
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup butter, melted
- 3 eggs
- ¾ cup milk
- 1 tablespoon finely shredded lemon peel
- 2 tablespoons fresh lemon juice
- ½ cup powdered sugar
- 2 to 3 teaspoons fresh lemon juice
Spray a 5-quart, oval slow cooker with cooking spray. In large bowl, stir flour, cornmeal, poppy seed, baking powder and salt until well mixed. In medium bowl, mix remaining bread ingredients until well blended. Stir into flour mixture just until combined. Spoon into slow cooker.
Cover and cook on high heat setting for 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean.
Remove ceramic base from cooker and let cool 15 minutes. Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack; cool 1 hour.
In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread.
Recipe courtesy of Betty Crocker
- 1 pound sausage
- 1 can biscuits
- 8 eggs
- 1 ½ cups shredded cheddar cheese
- 2 cups milk
- ¼ cup butter, melted
- ¼ cup all-purpose flour
- 1 teaspoons salt
- 1 ½ teaspoons ground black pepper
Brown sausage and drain well. Set aside. Coat inside of crockpot with nonstick cooking spray or wipe down with vegetable oil. Combine eggs, sausage and cheese. Season to your liking with salt and pepper, then pour into prepared crockpot. Cut biscuits into bite-sized pieces, and place on top of egg mixture in crockpot. Cook on high for 2 hours or on low for 4 hours.
To make gravy, whisk butter and flour together until it just begins to turn a golden brown in a small saucepan. Add in milk, salt, and pepper, and stir frequently over medium-high heat until it comes to a boil. Reduce to a simmer until thickened. Serve gravy on top of breakfast casserole.
Recipes courtesy of B-inspiredmama.com
Serves: 10 to 12
Cinnamon roll dough
- 1 1⅓ cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3½ cups flour
- 1 teaspoon salt
- 4 tablespoons butter, completely softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 2 to 3 tablespoons milk
Add water, yeast and honey to the bowl of a stand mixer fitting with a dough hook and stir to combine. Allow to rest for 5 minutes (mixture will rise and foam). Add flour and salt to bowl. Turn the mixer on low and allow to mix until ingredients come together, then increase mixing speed to medium-low for 5 minutes. Remove dough from bowl and allow to rise for 10 minutes on a lightly floured surface.
While dough is rising, prepare the filling by whisking together sugars in a bowl. Use a floured rolling pin to roll dough into a 9-inch by 15-inch rectangle. Use a pizza cutter to trim off the sides if it isn’t perfectly rectangular. Spread softened butter over the surface of the dough. Sprinkle cinnamon-sugar mixture over the butter.
Tightly roll one 15-inch side (the long side) of the dough toward the other 15-inch side to create a long log. Pinch the seam so it closes off the log. Use a very sharp knife or a pizza cutter to cut the ends off and then to cut the log into 10 to 12 equal parts.
Line your slow cooker with foil (lightly greased) or parchment paper. Place cinnamon rolls inside the slow cooker. Place a paper towel in the lid of your slow cooker (this will keep condensation from dripping onto your cinnamon rolls). Cook on high for 1½ to 2 hours. (Check them at 1½ and let them cook a little longer if they’re still doughy.)
For the frosting, cream together butter and cream cheese for 2 to 3 minutes until very fluffy. Add vanilla and mix until smooth. Add powdered sugar one cup at a time, mixing after each, and add milk 1 tablespoon at time until frosting is smooth and pourable. Drizzle over warm cinnamon rolls.
Recipe courtesy of Lecremedelacrumb.com
Feature photo via BettyCrocker.com