::Crockpot Breakfast Casserole::

::Ingredients::

- 1 dozen eggs

- 1 cup milk

- 1 package 32 oz. of frozen hash brown potatoes.

- 1 lb of bacon - cooked, drained and cut into pieces.

- 1 lb of sausage, browned and drained

- 1/2 cup green onions - diced

- 1 green pepper - diced (optional)

- 3/4 pound cheddar cheese - shredded

- 1/4 teaspoon dry mustard

- salt & pepper to taste

::Directions::
Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
Add cheese.
Beat the eggs, milk and mustard, salt & pepper together.
Pour over the whole mixture.
Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

:Breakfast Casserole::

::This Recipe is one that I use all the time, for gatherings, & church breakfasts, and also for my families Christmas day breakfast::

::Ingredients::

- 1 roll 12oz. breakfast sausage

- 2 cups shredded Cheddar cheese

- 6 eggs, beaten - 1 cup water

- 1/2 cup milk

- 1 package Country Gravy Mix or 1 package Sausage - Country Gravy Mix

- 6-8  slices of bread OR biscuits, cut into 1-inch cubes
- 2 tablespoons melted butter (optional)
-  Paprika

::Directions::

Preheat oven to 325°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Drain sausage. Spread in lightly greased 13x9-inch baking dish. Sprinkle cheese over sausage.
Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.
Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

• Make Ahead Tip: Cover and refrigerate unbaked casserole overnight. Bake, uncovered, in preheated 325°F oven 50 minutes or until knife inserted in center comes out clean.

::Stuffed French Toast::

::Ingredients::

- 4 slices cinnamon-raisin bread

- 1/4 cup Cream Cheese Spread

- 8 slices Honey Ham

- 2   eggs

- 2 Tbsp. milk

- 2 tsp.  sugar

- 2 Tbsp. maple-flavored or pancake syrup

::Directions::

Spread bread with cream cheese spread; fill with ham. Lightly press edges together to seal. Beat eggs, milk and sugar with fork in pie plate until well blended.
Dip sandwiches in egg mixture, turning over to evenly moisten both sides.
Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

***Variation Meatless Stuffed French Toast

Prepare as directed, omitting ham.***