Crockpot Sausage and 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
  • 1/2 tsp. salt
  • 1 tsp. pepper (more or less to taste)
  • 2 tsp. mustard, optional
  1. Grease the sides of the crock with butter.
  2. 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.
  3. Beat eggs, milk, salt and pepper together. Pour over Crockpot mixture, cover and turn on low. Cook for 8-12 hours.