5 Slow-Cooker Breakfasts Worth Waking Up For

Grease the inside of the slow cooker with nonstick spray. In a large bowl, whisk 8 eggs with 1/3 cup milk and 1 teaspoon dried oregano to combine. Season with salt and pepper. Arrange 4 cups baby arugula, 1¼ cups chopped roasted red peppers, ½ cup thinly sliced red onion and ¾ cup crumbled goat cheese in the slow cooker. Pour the eggs over the veggies. Cook on low for 2½ to 3 hours. Serve immediately.

Grease the inside of the slow cooker with nonstick spray. Arrange 1 loaf of cubed challah bread, ¾ cup sliced strawberries, ¾ cup blueberries and ¾ cup raspberries in the slow cooker. In a large bowl, whisk 5 eggs with 1 cup whole milk, ½ cup heavy cream, ⅓ cup maple syrup, 1 teaspoon pure vanilla extract and 1 teaspoon cinnamon to combine. Pour the egg mixture evenly over the bread. Dot 3 tablespoons unsalted butter over the surface of the bread. Cook on high for 1½ to 2 hours. Serve immediately, with a dollop of whipped cream, if desired.

In the bowl of a slow cooker, stir 1½ cups old-fashioned oats with ⅓ cup light brown sugar, 1½ teaspoons cinnamon and 2 peeled and diced apples to combine. Pour 2½ cups water and 2 cups whole milk over the oat mixture. Set the slow cooker on low; cook for 7 to 8 hours. To serve, garnish the oatmeal with apple slices, brown sugar to taste and a pinch of cinnamon.

Grease the inside of the slow cooker with nonstick spray. In a medium bowl, toss 3 cups thawed hash browns with 3 tablespoons melted butter and 1 cup shredded white cheddar cheese to combine. Season with salt and pepper. Press the hash-brown mixture evenly into the bowl of the slow cooker. Arrange 1¼ cups crumbled bacon, 1½ cups halved cherry tomatoes and 1 bunch sliced scallions on top of the hash browns. In a medium bowl, whisk 8 eggs with ½ cup whole milk to combine. Pour the egg mixture over the bacon and tomatoes. Sprinkle 1 cup shredded white cheddar on top. Cook on high for 2½ to 3 hours. Serve immediately.

In the bowl of the slow cooker, stir 6 cups old fashioned oats with 2 cups sliced almonds, 2 cups unsweetened coconut flakes, 1 tablespoon cinnamon and 1 teaspoon ginger to combine. Add 1 cup coconut oil, ¾ cup agave or maple syrup and 2 teaspoons pure vanilla extract. Stir until the oats are well coated. Cook on high for 2 to 2½ hours, stirring occasionally. Scoop the granola onto a baking sheet and spread it into an even layer. Mix in 1½ cups dried cranberries and let cool to room temperature. Serve with yogurt, or as desired.