Brunch Florentine
1 1/2 cup cheddar cheese, grated and divided
1 9-oz package frozen spinach, thawed and drained
1 cup white bread, cubed
1 cup fresh button mushrooms, sliced
1/2 cup green onion, thinly sliced
6 eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
Lightly grease the slow cooker. Layer half of the cheddar cheese, spinach, bread, mushrooms and green onions in the bottom of the stoneware. In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper and garlic powder until thoroughly combined. Pour this egg mixture over the layered mixture. Do not mix. Sprinkle the remaining cheese on top. Cover cook on High for 1 1/2 to 2 hours.
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My most prized heirloom is my great-grandmother's iron skillet.
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