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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CROCKPOT EGGS FLORENTINE Recipe

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This recipe for CROCKPOT EGGS FLORENTINE is from The Bohannon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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