Crockpot Eggs Florentine (8 servings) 1 Tablespoon vegetable oil 1 cup shredded sharp Cheddar cheese 1 10-ounce package frozen spinach (about 1 and 1/2 cups) - thawed 2 slices white bread 1 cup fresh mushrooms - sliced 1/2 cup green onions - sliced 1 ounce pimiento - sliced 6 large eggs 1 cup half-and-half 1/2 cup water 1/2 teaspoon paprika salt and pepper - to taste Squeeze as much moisture as you can out of thawed spinach. Set aside. Discard crust from bread slices and cut the rest 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 cheese, all the spinach, the bread, mushrooms, onions and pimiento. Pour egg mixture evenly on top. Top with remaining cheese and paprika. Cover and cook... about 2 hours on high until egg is completely set. Perfect for brunches and pretty easy to make to boot. Crockpot cooking times vary, so please adjust according to your experience with your own Crockpot. Mr Breakfast would like to thank MrSpinach for this recipe. Recipe number 1474. Submitted 5/21/2005.