Crockpot Eggs Florentine
1 tablespoon vegetable oil
1 cup shredded sharp cheddar cheese
1 1/2 cups frozen spinach (10 ounce package), thawed and squeezed dry
2 slices cubed crust white bread without crusts
1 cup sliced fresh mushrooms
1/2 cup sliced green onions, with a few inches of green
1 ounce sliced pimiento or red bell pepper
1 cup half-and-half
1/2 cup water
salt and pepper to taste
1/2 teaspoon paprika
Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimiento. In a small bowl, whisk together the eggs, half-and-half, water, and 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.