6 Best Healthy Slow Cooker Breakfast You Should Start Your Day With

We don’t use the slow cooker for breakfast all that often, but there are some occasions where we almost always turn to it. If you have guests over or for a holiday where you want to get the family fed something everyone will like without going to a lot of trouble in the morning, it makes perfect sense. We have recipes here for eggs and other savory dishes, breakfast potatoes, and a variety of oatmeal and other cereals.

1. Mexican Egg Scramble

Mexican-accented eggs and sausage cook overnight while you sleep.

  • 1 pound (455 g) breakfast sausage, cooked and drained
  • 1 cup (160 g) chopped onion
  • 1 cup (150 g) chopped green bell pepper
  • 4 ounces (115 g) canned chopped green chilies, drained
  • 2 cups (230 g) grated Monterey Jack cheese
  • 4 cups (960 ml) egg substitute

Spray the inside of slow cooker with nonstick cooking spray. Layer some of the sausage, onions, peppers, chilies, and cheese in the cooker, repeating the layering process until all ingredients are used. Pour egg substitute over mixture in the slow cooker. Cover and cook on low 7 to 8 hours.

Yield: 12 servings

Per serving: 130 g water; 293 calories (66% from fat, 29% from protein, 4% from carb); 21 g protein; 21 g total fat; 9 g saturated fat; 8 g monounsaturated fat; 3 g polyunsaturated fat; 3 g carb; 1 g fiber; 2 g sugar; 260 mg phosphorus; 223 mg calcium; 3 mg iron; 325 mg sodium; 441 mg potassium; 528 IU vitamin A; 42 mg ATE vitamin E; 15 mg vitamin C; 49 mg cholesterol

TIP: Serve with sour cream or fresh salsa.

2. Slow Cooker Poached Eggs

It’s amazing the things you can do with a slow cooker. Don’t have an egg poacher or have trouble getting them cooked just right? Here’s the slow cooker to the rescue!

  • 2 eggs

Pour about ½ inch (1.3 cm) of tap water, as hot as possible, into the slow cooker. Cover and cook on high for 20 to 30 minutes. Coat two custard cups, one for each egg, with nonstick cooking spray. Break 1 egg into each cup. Place the cups in the cooker in a single layer. Cover and cook on high for 12 to 15 minutes if you like your yolks runny. You can test them by pressing each egg yolk gently with a spoon. When the white is firm but the yolk is still soft, they are done.

Yield: 2 servings

Per serving: 42 g water; 80 calories (63% from fat, 35% from protein, 2% from carb); 7 g protein; 6 g total fat; 2 g saturated fat; 2 g monounsaturated fat; 1 g polyunsaturated fat; 0 g carb; 0 g fiber; 0 g sugar; 107 mg phosphorus; 30 mg calcium; 1 mg iron; 78 mg sodium; 75 mg potassium; 273 IU vitamin A; 78 mg ATE vitamin E; 0 mg vitamin C; 237 mg cholesterol

3. Western Omelet

This makes big batch of breakfast. It’s great if you have a number of people staying over because you can put it in the night before and have a nice hot breakfast with no work in the morning.

  • 32 ounces (1 kg) frozen hash brown potatoes
  • ½ cup (75 g) chopped ham
  • ¾ cup (120 g) chopped onion
  • ½ cup (75 g) chopped green bell pepper
  • 12 eggs
  • 1 cup (235 ml) skim milk

Layer half the potatoes, ham, onion, and peppers in the slow cooker. Repeat with the other half. Beat together eggs and milk. Pour over potato mixture. Cover and cook on low 8 to 10 hours.

Yield: 10 servings

Per serving: 146 g water; 322 calories (48% from fat, 17% from protein, 35% from carb); 14 g protein; 18 g total fat; 6 g saturated fat; 8 g monounsaturated fat; 2 g polyunsaturated fat; 29 g carb; 2 g fiber; 3 g sugar; 242 mg phosphorus; 88 mg calcium; 3 mg iron; 215 mg sodium; 585 mg potassium; 405 IU vitamin A; 108 mg ATE vitamin E; 13 mg vitamin C; 288 mg cholesterol

TIP: To lower cholesterol, use 3 cups (705 ml) of egg substitute.

4. Broccoli Egg Casserole

Eggs and veggies are a favorite breakfast combination around our house. So this easy recipe is a big favorite.

  • 24 ounces (680 g) cottage cheese
  • 10 ounces (280 g) frozen broccoli, thawed and drained
  • 1½ cups (355 ml) egg substitute
  • 1/3 cup (40 g) flour
  • ¼ cup (55 g) unsalted butter, melted
  • 3 tablespoons (30 g) finely chopped onion
  • 2½ cups (288 g) shredded Cheddar cheese, divided

In a large bowl, combine the cottage cheese, broccoli, egg substitute, flour, butter, onion, and 2 cups (225 g) Cheddar cheese. Pour into a slow cooker sprayed with nonstick cooking spray. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2½ to 3 hours longer. Sprinkle with remaining ½ cup (58 g) cheese.

Yield: 6 servings

Per serving: 212 g water; 479 calories (54% from fat, 36% from protein, 10% from carb); 43 g protein; 29 g total fat; 17 g saturated fat; 8 g monounsaturated fat; 2 g polyunsaturated fat; 12 g carb; 2 g fiber; 4 g sugar; 510 mg phosphorus; 486 mg calcium; 3 mg iron; 592 mg sodium; 381 mg potassium; 1576 IU vitamin A; 216 mg ATE vitamin E; 19 mg vitamin C; 87 mg cholesterol

5. Overnight Breakfast Casserole

This is a traditional sort of breakfast casserole, with eggs, ham, hash browns, and cheese. But being traditional doesn’t make it any less delicious.

  • 32 ounces (905 g) frozen hash brown potatoes
  • 1 pound (455 g) cooked ham, cubed
  • 1 cup (160 g) diced onion
  • 1 cup (150 g) diced green bell pepper
  • 1½ cups (173 g) shredded Cheddar cheese
  • 3 cups (705 ml) egg substitute
  • 1 cup (235 ml) skim milk
  • 1 teaspoon black pepper

Layer one-third of the hash browns, ham, onions, peppers, and cheese in the slow cooker. Repeat until you have three layers. Beat egg substitute, milk, and pepper and pour over layers in the slow cooker; cover and turn on low. Cook for 10 to 12 hours overnight.

Yield: 8 servings

Per serving: 251 g water; 546 calories (48% from fat, 25% from protein, 27% from carb); 35 g protein; 29 g total fat; 13 g saturated fat; 11 g monounsaturated fat; 4 g polyunsaturated fat; 38 g carb; 3 g fiber; 4 g sugar; 492 mg phosphorus; 301 mg calcium; 5 mg iron; 984 mg sodium; 1149 mg potassium; 719 IU vitamin A; 83 mg ATE vitamin E; 24 mg vitamin C; 51 mg cholesterol

6. Hash Brown and Bacon Casserole

When you have a crowd to feed for breakfast, this is the recipe you are looking for. Stir it up and put it in the slow cooker the night before, and you’re ready to go in the morning.

  • 32 ounces (905 g) frozen hash brown potatoes
  • ½ pound (225 g) lowsodium bacon, fried and drained
  • ½ cup (80 g) diced onion
  • ½ cup (75 g) diced green bell pepper
  • 4 ounces (115 g) Cheddar cheese, shredded
  • 3 cups (705 ml) egg substitute
  • 1 cup (235 ml) skim milk
  • ½ teaspoon dry mustard

Layer the frozen potatoes, bacon, onion, green pepper, and cheese in the slow cooker in two or three layers, ending with cheese. Beat the egg substitute, milk, and mustard together. Pour over the whole mixture. Cook on low for 10 to 12 hours.

Yield: 12 servings

Per serving: 130 g water; 370 calories (53% from fat, 22% from protein, 26% from carb); 20 g protein; 22 g total fat; 8 g saturated fat; 9 g monounsaturated fat; 3 g polyunsaturated fat; 24 g carb; 2 g fiber; 2 g sugar; 306 mg phosphorus; 146 mg calcium; 3 mg iron; 349 mg sodium; 711 mg potassium; 392 IU vitamin A; 39 mg ATE vitamin E; 10 mg vitamin C; 32 mg cholesterol

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