Eggs Florentine - MWLW

By Lulubelle

The Big Book of Slow Cooker Recipes

Ingredients

• Nonstick Spray
• 9 oz (2 cups) Cheddar Cheese, grated ( reduced fat )
• 1 (10 oz) pkg frozen Spinach, thawed
• 1 (8 oz) can sliced Mushrooms, drained
• 1 small Onion, peeled and diced
• 6 large Eggs
• 1 cup Heavy Cream ( or Half n Half )
• 1/2 tsp Italian Seasoning
• 1/2 tsp Garlic Powder
• Freshly ground black pepper, to taste

Preparation

Step 1

Treat the crock of the slow cooker with nonstick spray.
Spread 1 cup of the grated cheddar over the bottom of the slow cooker.
Drain the spinach and squeeze out any excess moisture; add in a layer on top
of the cheese.
Next add the drained mushrooms in a layer and then top them with the onion.
Beat together the eggs, cream, Italian Seasoning, Garlic powder and pepper
in a bowl.
Pour over the layers in the slow cooker. Top with the remaining cup of
cheddar cheese.
Cover and cook on high for 2 hours or until eggs are set.