Crockery Pot Sausage and Egg Casserole

1 doz. beaten eggs
14 slices bread
2 1/4 cups milk (low-fat or skim is fine)
2 1/2 cups grated Cheddar or Monterey Jack cheese
1 lb. sausage, cooked and drained
1/2 tsp. salt
1 tsp. pepper (to taste)

2 tsp. mustard (optional)

Grease 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 Crockery Pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.

Beat eggs, milk, salt and pepper together. Pour over mixture in Crockery Pot, cover and turn on low.

Cook for 8 to 12 hours.

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