Eggs Florentine (Crockpot)
Contributed by Diane S.
1 tablespoon vegetable oil
1 cup shredded aged cheddar cheese
1 (9-ounce) package frozen spinach
2 slices cubed crustless white bread.
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
1 ounce sliced pimiento (or red pepper)
1 cup half and half
1/2 cup water
salt and 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 &
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.
September 98 Recipes