SLOW COOKER EGGS FLORENTINE

This is a tasty recipe made right in the crockpot which is ready in about two hours time.  This past week, I put all the ingredients in the crockpot, went to the Rec Center to catch an exercise class, and by the time I got home, I had a wonderful hot and protein packed meal waiting for me!

INGREDIENTS:

1½ cups cheddar cheese, grated and divided

9 oz. pkg. frozen spinach, thawed and drained

1 cup white bread, cubed (approximately 2-3 slices)

1 cup fresh button mushrooms, sliced

½ cup green onions, thinly sliced

6 eggs

1½ cups milk

½ cup heavy cream

1 tsp. salt

1 tsp. freshly ground pepper

1 tsp. garlic powder

cooking spray

DIRECTIONS:

Lightly coat the slow cooker with cooking spray.  Scatter half of the cheese in the bottom of the slow cooker, and layer the spinach, bread, mushrooms and green onions over the cheese.

In a medium bowl, whisk together the eggs, milk, cream, salt, pepper and garlic powder until thoroughly combined.  Pour the egg batter over the layered mixture.  DO NOT STIR OR MIX. Sprinkle the remaining cheese over the top.

Cover.  Cook on High 1½- 2 hours.

Enjoy!

SPECIAL NOTE:  The first batch I made, I used our old avocado green crockpot (I know many of you know the one I'm talking about).  If you use that variety, it will take about 3 hours to cook.  The newer versions which are wider allow the ingredients to spread out and cook faster. 

recipe c/o:  getcrocked.com