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4 filling, slow-cooker breakfast dishes for rough mornings (and big appetites).

Quinoa Breakfast Casserole

Servings:

serving time6

Ingredients

  • 3.5 ounces quinoa, washed

  • 6 large eggs

  • 1 1/2 cups milk

  • Salt and pepper

  • 2 ounces cheddar, grated

  • 2 ounces mozzarella, grated

  • Basil, plus extra to serve

  • 7 ounces spinach, wilted and drained well

  • 1 large tomato, sliced

Instructions

  1. Lightly grease your slow cooker.

  2. In a large bowl, whisk the eggs until well beaten. Add the quinoa, milk and a generous amount of seasoning. Add in half of the cheese, a few sprigs of chopped basil and the spinach. Mix well to combine then pour in the slow cooker. Arrange the tomato slices evenly over the surface then top with the remaining cheese. Cook on high for 2 hours. Scatter over some more basil leaves then serve.

Quinoa Breakfast Casserole

Blueberry Coffee Cake

Servings:

serving time6

Ingredients

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/2 cup butter

  • 3/4 cup sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • Finely grated zest of 1/2 lemon

  • 1/2 cup milk

  • 7 ounces blueberries

  • For the topping:

  • 1/4 cup brown sugar

  • 1/4 cup flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 stick butter, cold

Instructions

  1. Lightly grease your slow cooker.

  2. In a large bowl, mix all the ingredients except blueberries. Once fully incorporated fold in the blueberries then pour the mixture into the slow cooker.

  3. Make the topping by mixing together all the dry ingredients then add the cold butter. Rub between your fingers until fully incorporated, then scatter over the blueberry mixture.

  4. Cook on high for 2 1/2 hours.

Blueberry Coffee Cake

Creamy Banana French Toast

Servings:

serving time4

Ingredients

  • 1/2 loaf sliced white bread

  • 7 ounces chocolate spread

  • 4 bananas, sliced

  • 1 ounce pecans, chopped

  • 1 tablespoon brown sugar

  • For the custard:

  • 3 large eggs

  • 1 cup milk

  • 1 teaspoon vanilla extract

Instructions

  1. Lightly grease your slow cooker.

  2. Spread half of the chocolate spread over each side of the bread slices then arrange over the base of your pot. Top with half of the banana slices and pecans.

  3. Mix together the custard ingredients then pour over the bread, ensuring each piece is equally soaked through. Dot over the remaining chocolate spread and butter then sprinkle with sugar. Squish everything down with the back of a spoon to ensure the bread is sitting evenly in the custard. Cook on high for 2 hours.

  4. Serve with the remaining banana slices.

Creamy Banana French Toast

Breakfast Casserole

Servings:

serving time6

Ingredients

  • 7 hash browns

  • 8 eggs

  • 1/4 cup milk

  • 2 sausages, skinned and rolled into balls

  • 4 slices bacon, halved

  • 6 cherry tomatoes, halved

  • 1/2 small red onion, sliced

  • 1/2 red pepper, diced

  • 1/2 green pepper, diced

  • 2 1/2 ounces cheddar cheese, grated

Instructions

  1. Lightly grease your slow cooker. Fry the sausage balls and bacon until golden.

  2. In the slower cooker, add a layer of hash browns, then top with milk, sausages, bacon, tomatoes, onions and peppers. Pour in the eggs and scatter with cheese. Cook on high for 2 hours.

Breakfast Casserole
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