Eggs Florentine<\/p>\n
<\/p>\n
1 T. vegetable oil<\/p>\n
1 C. shredded cheddar cheese<\/p>\n
1 (9-oz.) package frozen spinach<\/p>\n
2 slices cubed crust-less white bread.<\/p>\n
1 C. sliced fresh mushrooms<\/p>\n
1\/2 C. chopped green onions<\/p>\n
1 oz. sliced pimiento (or red pepper)<\/p>\n
6 eggs<\/p>\n
1 C. half and half<\/p>\n
1\/2 C. water<\/p>\n
salt and pepper to taste<\/p>\n
1\/2 tsp. paprika<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n