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Sausage and Egg Casserole

2 teaspoons prepared mustard (optional)
14 slices of bread
1 pound sausage, cooked and drained
2 1/2 cups grated cheddar or Monterey Jack cheese
1 dozen eggs
21/4 cups milk (low-fat or skim is OK)
1/2 teaspoon salt
1 teaspoon pepper (more or less to taste)


Grease the sides of the slow cooker with butter. If desired, spread mustard on one side of the bread slices and cut bread into large squares.

Make layers in the slow cooker of bread, followed by sausage, then cheese.

Beat eggs, milk, salt and pepper together.

Pour over slow cooker mixture, cover and turn on low. Cook for 8-12 hours.

Makes 14 servings.

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