4 Crock-Pot Breakfasts That Will Save Your Weekend

05/13/2015 08:39 am ET | Updated May 13, 2015

The slow cooker can turn out wonderful morning dishes, whether you're serving a crowd or just want to set yourself up for a week of ready-to-eat meals.

By Lynn Andriani

  • The Mexican Egg Dish That Makes The Morning Feel Like A Fiesta
    Lynn Andriani
    A fried egg served atop a warmed corn tortilla and smothered in salsa is a delicious way to start your day (or even end it). This shortcut version is slightly different -- the eggs are more omelet-like -- but still wildly tasty. And there's a lot to love about the slow-cooker rendition of huevos rancheros: You can easily feed a crowd all at once (instead of frying eggs to order), and the leftovers are terrific eaten cold or reheated.

    Get the recipe: Slow-Cooker Huevos Rancheros
  • A Reason To Love Oatmeal Again
    Steel-cut oats undergo an amazing transformation in the slow cooker, from pebble-like grains to silky porridge. Making overnight oats is ridiculously easy, too. You just pour the cereal into the pot with water, milk and a dash each of maple syrup and salt. Set to low while you sleep, and in the morning you'll be spooning out a bowl full of the most comforting, rich oatmeal you've ever had.

    Get the recipe: Overnight Oats
  • The Guest-Worthy Rendition Of A Beloved Breakfast Sandwich
    Lynn Andriani
    Soft cubes of baguette, fluffy eggs, juicy sausage and melting cheese come together in this supereasy riff on a sausage, egg and cheese sandwich. This recipe also includes diced red bell pepper; it adds a subtle sweetness and flecks of color. But you could easily swap in broccoli florets or baby spinach, and use any shredded cheese you like.

    Get the recipe: Slow-Cooker Breakfast Strata
  • The Granola That's Practically Impossible To Burn
    Making your own mixture of oats and dried fruits is cheaper, healthier and more customizable than buying granola at the store. But we've charred more batches than we care to admit; because, while spreading it thinly on a baking sheet does help it crisp up nicely, it also seems to make the cereal go from beautiful to burnt in a matter of minutes. Then we realized how easy it is to make in the slow cooker. Thanks to the low, moist heat, there's (almost) no chance you'll toast that coconut into oblivion.

    Get the recipe: Slow-Cooker Tropical Granola

  • An Egg -- and a Basket -- for Everyone
    David Kiang
    This four-ingredient miracle recipe from The Auntie Em's Cookbook, by Theresa Wahl, delivers a gorgeous-looking dish with a tiny, how-is-this-possible amount of work. You simply line each cup of a muffin pan with a slice of ham, crack an egg into each and drizzle heavy cream on top. Salt, pepper and a sprig of thyme are the only seasonings needed, since the ham has a ton of flavor. After about 10 minutes in the oven, each person can enjoy his or her very own edible breakfast basket.

    Get the recipe: Baked Eggs in Ham Baskets
  • A Fun-To-Say 15-Minute Wonder
    Aliya LeeKong
    Shakshouka -- a popular Israeli and Tunisian dish where eggs are poached in tomato sauce -- is speedy, delicious and a strong contender for edging out quiche as one of the best brunch dishes for a group. This recipe from Aliya LeeKong's Exotic Table can serve six, and includes an herby tomato sauce that comes together in 15 minutes (which you can alternately make ahead of time). You crack the eggs over the sauce, slide the pan under the heat and broil it for five or so minutes. Make sure you have some thick, crusty bread on hand for sopping up the juices.

    Get the recipe: Shakshouka with Chorizo and Bread Crumbs
  • An Asian-Flavored Breakfast Bake
    Leann Mueller
    Anyone who's considered munching on last night's leftovers at 8 a.m. will see the beauty in this flavorful casserole. It starts with a layer of cooked brown rice. Next comes a healthy (and tasty) combination of sautéed Swiss chard, onion and ginger, mixed with coconut milk, soy sauce and a dash of sesame oil. On top of that, you crack the eggs and bake until the whites are set but the yolks are still runny. You can make this in one large casserole dish or in individual ramekins.

    Get the recipe: Sesame Baked Eggs
  • The Omelet For When You Don't Feel Like Making Omelets
    We love a plate of fluffy eggs stuffed with savory fillings, but it can be hard to churn out six or eight omelets and still have everyone eat at the same time (and keep everything hot). Making a frittata solves that problem -- and they don't come much easier than with this recipe. You whisk the eggs, add canned, chopped tomatoes and herbs and pour everything into a skillet. The mixture cooks on the stove for about five minutes, and then in the oven for 15 more. Then, you spread tomato paste and grated cheddar on top and slide the frittata back into the oven for another seven minutes, until the cheese is melted and slightly bubbly -- so you've got a pizzalike take on a classic breakfast food.

    Get the recipe: Tomato Frittata
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