12 eggs
14 sandwich bread, crusty ends trimmed
2½ cups milk
1 tsp salt
¼ tsp ground black pepper
1¼ cups monterey Jack cheese, grated
1¼ cups cheddar cheese, grated
2 lb sausage of your choice, crumbled
¼ cup mustard, prepared
¼ cup beer of your choice
2 olive oil
cooking spray
To serve:
Marinara sauce , or gravy
parsley, chopped
Grease the sides of the crockpot & set them aside.
Combine your cheeses and set aside.
Beat together eggs, milk, salt, & pepper until evenly incorporated. Set aside.
Heat up oil in a deep skillet & saute your crumbled sausages until golden brown.
Deglaze with beer & reduce briefly. Drain if necessary & set aside.
Using a rolling pin, gently flatten your sandwich bread slices.
Layer your crockpot first with your bread slices, slice with the mustard side up. Depending on your crockpot, you may also need to line the edges & around the crockpot.
Next, add ¼ to ⅓ of your sausage mixture & spread evenly. Ensure to cover all spaces.
Repeat with your bread & sausage layers until you reach ⅓ to the top of the crockpot.
Top the mixture with the cheese, & finally, cover with the egg mixture into the crockpot. Lightly tap for even distribution.
Cover & cook on high for roughly 4 to 5 hours, or until the eggs have set & a cake tester comes out clean.
Serve with 1 tablespoon marinara sauce or gravy. Top your casserole with chopped parsley.
Sugar: 3g
:
Calcium: 117mg
Calories: 186kcal
Carbohydrates: 4g
Cholesterol: 398mg
Fat: 12g
Fiber: 1g
Iron: 2mg
Potassium: 252mg
Protein: 15g
Saturated Fat: 4g
Sodium: 637mg
Vitamin A: 737IU
Vitamin C: 19mg
