Brunch Florentine

[Guest guest]

Brunch Florentine

 

1 1/2 cup cheddar cheese grated and

divided

1 9 ounce package frozen spinach

thawed and drained

1 cup white bread cubed

1 cup fresh button mushrooms sliced

6 eggs

1 1/2 cups milk

1/2 cup heavy cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

 

Lightly grease the crockpot slow cooker. Layer half of

the cheddar cheese and 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 layers mixture. Do not mix.

Sprinkle the remaining cheese on top. Cover; cook on HIGH 1 1/2 to 2

hours. Makes 4-6 breakfast servings.

 

Recipe from Rivals New Creative Crock Pot CookBook