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Sausage and Egg Casserole

1 dozen beaten eggs
14 slices of bread
2 1/4 C milk (low fat 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

Grease the sides of the slow cooker with butter.

If desired, spread mustard on one side of the bread and cut bread into large squares. Make layers in the slow cooker of bread, followed by sausage, followed by cheese, ending with a cheese layer.

Beat eggs, milk, salt and pepper together. Pour over slow cooker mixture, cover and turn on low. Cook for 8-12 hours.

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