I found this recipe in a magazine called Fix-It and Forget-It Slow-Cooker Magic.
This recipe yields 8 to 10 servings and is ideal for a 4-quart crock pot.
6 eggs, beaten
1 1/2 lbs. bulk sausage, browned and drained
1 1/2 cups milk
1 cup shredded cheddar cheese
8 slices bread, torn into pieces
1 tsp. salt
1/2 tsp. dry mustard
1 cup shredded mozzarella cheese
1. Stir together all ingredients except mozzarella cheese. Pour into greased slow cooker.
2. Sprinkle mozzarella cheese over top.
3. Cover and cook on high 2 ours and then on low 1 hour.
Since I didn’t want to get up earlier than 5:30, and I had to serve this around 9 AM to a bunch of ladies, I browned and drained the sausage the night before. All I had to do when I made it to the kitchen that morning was mix all the ingredients together in the crock pot…and go back to bed. Oh, and I forgot to grease the crock pot before I put everything in it. I went back to bed hoping that the sausage would provide enough grease. It was fine! The eggs didn’t stick at all.
It was yummy!! The good thing about using a crock pot for this is that it will stay warm for hours. I’m looking forward to doing this again around the holidays.