Slow Cooker Holiday Breakfast Recipes

December 22, 2015 by Kari Karch

Tis the season for long lines in the stores, spending hours wrapping gifts, chaotically cleaning your home for weekend guests, and constantly attending to the kitchen for every single meal. Well I might not be able to help you with some of those pesky chores, but I can offer up some of my make-ahead slow cooker breakfast recipes to take the stress out of at least one part of the day. These rise and shine meals will satiate all the picky eaters in the house. I’ve even included a gluten-free, dairy-free, and a vegetarian recipe. So go ahead and set those slow cookers at night while enjoying just one more sip of wine. Happy Holidays and of course…happy eating!


Slow Cooker Ham and Cheese Quiche


2 roll-out pie crusts
9 large eggs
1 1/4 cups heavy cream
8 ounces shredded smoked mozzarella cheese
1 cup chopped smoked ham
3/4 cup small broccoli florets ( I used frozen that I thawed)
1/2 cup diced red bell pepper
1/2 cup diced onion
1 garlic clove, minced
1/2 teaspoon ground mustard
Parsley for garnish


Chop all veggies and ham. Then place the onions, bell peppers, and garlic into a non-stick skillet and sear over medium to soften, 3-5 minutes. Remove from heat.

Meanwhile, place an 18 inch piece of parchment paper on the countertop. Place the two rolled-out pie crusts on the parchment, overlapping in the center, to create one long piece of crust, about 17-18 inches long. Press the overlapped portion together, then move into a large Kenmore slow cooker. Gently fit the crust down into the creases of the slow cooker, and press the excess crust against the sides. Crimp the edges, making sure the crust goes 2 1/2 – 3 inches up the sides.

In a large mixing bowl, whisk the eggs, cream, ground mustard, and 1/2 teaspoon salt together until smooth and frothy. Whisk in black pepper to taste. Then stir all the veggies, ham and cheese into the egg mixture. Pour the mixture into the prepared crust.

Press the sides of the crust against the crock again to make sure they are secure. Then place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel edges tight so it doesn’t sag. Turn the slow cooker on high for 3-4 hours, until the edges of the crust are brown and the center of the quiche is set. Lift the entire quiche out of the slow cooker by the edges of the parchment paper. Cool for 10 minutes, then cut and serve. Sprinkle with parsley.


Overnight Oatmeal 

Find this super easy recipe here!

Cheesy Southern Grits 


1½ cups stone ground grits
6 cups water
2 teaspoons salt
4-6 tablespoons butter, cut into 1 tablespoon-sized pieces
½ cup shredded sharp Cheddar cheese
freshly ground black pepper, to taste
2 green onions, diced for garnish


Lightly spray inside of a 6-quart crockpot with cooking spray.

Stir together grits, salt and water in the crockpot. Cover and cook on LOW for 7-8 hours.

Remove lid. Scatter butter on top. Use a whisk to stir the grits until they are an even consistency and the butter has melted.

Sprinkle cheese on top and add pepper to taste. Sprinkle green onions on top.

Slow Cooker Crème Brulee French Toast 


1 lb. brioche bread
¼ lb. butter
1 cup light brown sugar – packed
2 Tbsp. maple syrup
5 organic eggs
1 ½ cups heavy cream
1 tsp. vanilla
1 tsp. Grand Marnier
¼ tsp. salt
1 pound applewood smoked bacon, cooked and crumbled
Strawberries (for garish)
Powdered sugar (for garnish)


Melt the butter, brown sugar, and maple syrup in the microwave until sugar is dissolved. About 45 seconds.

Mix the eggs, heavy cream, vanilla, Grand Marnier, and salt. Combine with butter mixture. Place brioche in cubes into a slow cooker and press down. Pour it over the bread, cover and refrigerate overnight.

Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Slice French toast to serve or spoon it into serving dishes.

Top with bacon crumbles, strawberries, and powdered sugar.


Oatmeal image:; Grits image: food and wine.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.