This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Slow Cooker Eggs Florentine
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- #106058
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon vegetable oil
1 cup shredded cheddar cheese
1 package (10 ounce size) frozen spinach, thawed and drained
2 slices white bread, crust removed, cut in cubes
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
1 ounce diced pimientos
6 eggs
1 cup half and half, or milk
1/2 cup water
salt and ground black pepper, to taste
1/2 teaspoon paprika
directions
Grease the inside of the crock pot well with oil.
In a bowl, gently toss together half of the cheese, the spinach, bread cubes, mushrooms, green onions, and pimientos. Place in the crock pot.
In another bowl, combine the eggs, half and half, water, salt, and pepper and whisk well to combine, the eggs should be completely incorporated.
Pour the egg mixture evenly over the ingredients in the crock pot. Top with the remaining shredded cheese and sprinkle with paprika, if desired.
Cover the crock pot and cook on HIGH for 1 1/2 to 2 hours or until the mixture is set. Watch so that it doesn't burn.
Serve hot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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