Eggs Florentine

 

1 T. vegetable oil

1 C. shredded cheddar cheese

1 (9-oz.) package frozen spinach

2 slices cubed crust-less white bread.

1 C. sliced fresh mushrooms

1/2 C. chopped green onions

1 oz. sliced pimiento (or red pepper)

6 eggs

1 C. half and half

1/2 C. water

salt and pepper to taste

1/2 tsp. paprika

 

Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 C. 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 C. cheese and paprika. Cook for 1-1/2 hours on medium heat in the slow cooker.