1 lb sausage, browned, crumbled, drained
2 1/2 cups shredded Mexican-blend cheese
1 dozen eggs, beaten
2 1/4 cups low-fat milk
1 1/2 tsp salt
1 tsp freshly ground black pepper
Spray the liner of a crock
pot or slow cooker with nonstick cooking spray. Make layers in the cooker in the following order; bread, sausage, cheese, repeat at least twice possibly more times until all the ingredients are used up.
In a large mixing bowl beat together the eggs, milk, salt, and pepper; pour over the layers in the cooker.
DO NOT STIR!
Place lid on cooker and cook for on low overnight for 8 to 10 hours.
Yield: 6 to 8 servings
Note: File photo