2 eggs, beaten
14 bread, slices
2 1/4 c. milk
2 1/2 c. cheese, grated cheddar or Monterey jack
1 lb. sausage, cooked and drained
1 tsp. salt
1 tsp. pepper, black
2 tsp. mustard
1. Grease sides of slow cooker with butter or spray, such as with Pam.
2. Spread mustard on one side of the bread and cut bread into large squares.
3. Layer in the slow cooker; bread, next cooked sausage, ending with a layer of cheese.