Crockpot Sausage
& Egg Casserole
1 dozen beaten eggs
14 slices of bread
2 1/4 C milk (lowfat
or skim is OK)
2 1/2 C grated
cheddar or Monterey Jack cheese
1 lb. sausage, cooked
and drained
* tsp. salt
1 tsp. pepper (more or
less to taste)
2 tsp. mustard
1.
Grease the sides of the crock with butter.
2.
Spread mustard on one side of the bread.
3.
Cut bread into large squares.
4.
Make layers in the Crockpot of bread, followed by sausage, followed by
cheese, ending with a cheese layer.
5.
Beat eggs, milk, salt and pepper together.
6.
Pour over Crockpot mixture.
7.
Cover and turn on low.
8.
Cook for 8-12 hours.
