Crock Pot Sausage and Egg Casserole |
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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 8 |
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An easy make-ahead for a family or overnight guests. Great for a breakfast or brunch Ingredients:
1 dozen beaten egg |
14 slices bread |
2 1/4 cups milk (lowfat or skim is ok) |
2 1/2 cups grated cheddar cheese or 2 1/2 cups 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) |
1 small diced onion (optional) |
2 cloves crushed garlic (optional) |
3 -5 dashes of your favorite hot pepper sauce (not opt. in my house) (optional) |
Directions:
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.
3. Make layers in the Crock pot of bread, followed by sausage, followed by cheese, ending with a cheese layer.
4. Beat eggs, milk, salt and pepper together.
5. Pour over crock pot mixture, cover and turn on low.
6. Cook for 8-12 hours.
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