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    Crockpot Eggs Florentine
Category: Breakfast


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1 tablespoon vegetable oil
1 cup shredded sharp cheddar cheese
1 1/2 cups frozen spinach (10 ounce package), thawed and squeezed dry
2 slices cubed crust white bread without crusts
1 cup sliced fresh mushrooms
1/2 cup sliced green onions, with a few inches of green
1 ounce sliced pimiento or red bell pepper
6 eggs
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. In a small bowl, whisk together the eggs, half-and-half, water, and salt and pepper; pour evenly over layered mixture.Sprinkle with the remaining 1/2 cup cheese and the ground paprika. Cover and cook for 1 1/2 to 2 hours on HIGH setting, or until set.

  Reviewed by Sarah
Good recipe. I've never made eggs in a slow cooker before and was pleased with the results. I used fresh instead of frozen spinach and used 8 eggs instead of 6. I also did not add the 1/2 cup water.

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