Crockpot recipes |
Eggs Florentine |
1 tablespoon vegetable oil 1 cup shredded old cheddar cheese 1 package frozen spinach - (9 oz) 2 slices crustless white bread -- cubed 1 cup sliced fresh mushrooms 1/2 cup chopped green onions 1 ounce sliced pimiento (or red pepper) 6 eggs 1 cup half-and-half 1/2 cup water Salt -- to taste Freshly-ground black pepper -- to taste 1/2 teaspoon paprika |
Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimiento. Mix eggs, half-and-half, water, and salt and pepper in a separate bowl and then pour evenly over layered mixture. Sprinkle with the remaining 1/2 cup cheese and paprika. Cook for 1 1/2 hours on medium heat in the slow cooker (approximately 1 1/2 to 2 hours on HIGH in crockpot). |