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    Breakfast Casserole
SUBMITTED BY:  susan PHOTO BY: susan
Category: Breakfast


Read Reviews (6)
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6 beaten eggs

10 slices of bread

1 1/2 C. milk

2 cups of grated sharp cheddar cheese

1/2 lb sausage

salt and pepper

yellow mustard (optional)

Brown and crumble the sausage. Drain remaining fat.

Spread mustard on one side of the bread and cut bread in quarters. Beat eggs and milk together with salt and pepper to taste.

Spray inside of crockpot with nonstick cooking spray. Layer bread, cheese and sausage in crockpot. Pour milk and egg mixture over everything. Cook on low 8 - 12 hours.

  Reviewed by Tom in St Cloud
Receile looks great. Have not tried it yet but might change one or two ideas. I will use crock pot liner vs spraying inside for easier cleanup and put crock pot on timer for 6-7 hrs so sides don't burn, as suggested. Thanks.
  Reviewed by Elaine
What a treat Christmas morning! Made it gluten free with Udi's bread and dairy free with 2 cups Almond milk. No cheese and used 12 eggs 5 hours on low was PERFECT!
  Reviewed by Mike
I tried it last night. The mustard was very non-breakfasty and I cooked 7.5 hours but it still burned the edges. If I try it again, I will use chipotle instead of mustard (but not too much) and cook 6 hours. Also reccomend bacon in place of the sausage .
  Reviewed by Lisa
Taste very good, the edges started to burn some so we only cooked it for 7 hours. The edges are more like a crust.
  Reviewed by Bob
The sharp cheddar cheese made it taste very salty. Burnt around edges. Six people eat this up in no time.
  Reviewed by Shan
Good and simple recipe. However, I cooked this recipe on low for 10 hours and it burned around the edges. The recipe said to cook from 8 to 12 hours on low. I would recommend a shorter cook time. The middle was tasty.

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