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This recipe for CROCKPOT EGGS FLORENTINE, by , is from The Bohannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Bohannon
Added: Friday, May 4, 2007


2 T. vegetable oil
2 c. shredded sharp cheddar cheese
3 c. frozen spinach (2-10 oz. pkgs.), thawed and sqeezed dry
4 slices cubed white bread without crusts
2 c. sliced fresh mushrooms
1 c. sliced green onions, with a few inches of green
12 eggs
2 c. half-and-half
1 c. water
1 tsp. paprika
salt and pepper to taste

Grease the sides and bottom of a crockpot with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimento. In a small bowl, whisk together the eggs, half-and-half, water, 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.




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