CROCKPOT EGGS FLORENTINE

1 (10 ounce) package frozen spinach (about 1 and 1/2 cups), thawed
2 slices white bread
6 large eggs
1 cup half-and-half
1/2 cup water
salt and pepper to taste
1 Tablespoon vegetable oil
1 cup shredded sharp cheddar cheese, divided
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
1 ounce sliced pimiento
1/2 teaspoon paprika

Squeeze as much moisture as you can out of thawed spinach; set aside. Remove crusts from bread slices and cut bread into small pieces; set aside.

In a medium bowl, whisk the eggs with half-and-half, water, salt and pepper.

Grease the sides and bottom of your crockpot with vegetable oil. Now the fun part of having a crock pot... layer ingredients in the cooker as follows:
half the cheese
all the spinach
the bread
mushrooms
onions
pimiento

Pour egg mixture evenly on top. Top with remaining cheese and paprika.

Cover and cook for about 2 hours on high until egg is completely set.

Perfect for brunches and pretty easy to make to boot.

Servings: 8