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Sausage and Egg Casserole


  • 12 beaten eggs
  • 14 slices bread
  • 2 1/4 cups milk
  • 2 1/2 cups grated Cheddar or Monterey jack cheese
  • 1 pound sausage, cooked and drained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons mustard, optional


  1. Grease sides of slow cooker (or spray with Pam).
  2. If desired, spread mustard on one side of the bread and cut bread into large squares.
  3. Make layers in the slow cooker of bread, followed by sausage, followed by cheese, ending with a cheese layer.
  4. Beat eggs, milk, salt, and pepper together.
  5. Pour over slow cooker mixture.
  6. Cover and cook on LOW for 8 to 12 hours.

Yield: 8-10 servings

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