Fabulous Slow Cooker Eggs Florentine

This isn’t just a fancy brunch dish, but can make a wonderfully easy supper too. Just one dish, and it only takes a couple of hours, so you could start it after you get home from work. Brew up a pot of coffee to go with this, or serve with orange juice. Yum!

Place into separate bowls inside the slow cooker for that individual look.

Ingredients:

• 1 tablespoon vegetable oil (or non-stick cooking spray)
• 1 cup shredded sharp cheddar cheese 
• 1 ½ cups frozen spinach (10 ounce package), thawed and squeezed dry
• 2 slices cubed crust white bread without crusts 
• 1 cup sliced fresh mushrooms 
• ½ cup sliced green onions, with a few inches of green
• 30g (about 1 oz) sliced pimiento or red bell pepper 
• 6 eggs 
• ½ cup cream
• ½ cup whole milk 
• ½ cup water 
• salt and pepper to taste 
• ½ teaspoon paprika

Steps:

1. Oil the sides and bottom of a slow cooker with vegetable oil or spray with non-stick spray.
2. Layer ½ cup cheese, spinach, bread, mushrooms, onions and pimiento.
3. In a small bowl, whisk together the eggs, cream, milk, water, and salt and pepper; pour evenly over layered mixture.
4. Sprinkle with the remaining ½ cup cheese and the ground paprika.
5. Cover and cook for 1.5 to 2 hours on High setting, or until eggs have set.

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