Crockpot Sausage and Egg Casserole

1 dozen beaten eggs
14 slices of bread
2 1/4 cups milk (lowfat or skim is ok)
2 1/2 cups grated cheddar or Monterey Jack cheese
1 lb. sausage, cooked and drained
1/2 teaspoon salt
1 teaspoon pepper (more or less to taste)
2 teaspoons mustard, optional

Grease the sides of the crock with butter.

If desired, spread mustard on one side of the bread and cut bread into large squares. Make layers in the Crockpot of bread, followed by sausage, followed by cheese, ending with a cheese layer.

Beat eggs, milk, salt and pepper together. Pour over crockpot mixture, cover and turn on low. Cook for 8-12 hours.

Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel

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