Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, November 24, 2013


1 1/2 cup cheddar cheese, grated & divided
1 pkg (9-oz) frozen spinach, thawed & drained
1 cup bread cubes
1 cup fresh sliced mushrooms
1/2 cup green onions, sliced thin
6 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder

Lightly grease slow cooker.

Layer half the cheddar cheese, spinach, bread, mushrooms, and green onions in the cooker.

In a medium mixing bowl, whisk the eggs, milk, cream, salt, pepper, and garlic powder together until thoroughly combined; pour over the layered items in the cooker.  DO NOT STIR!

Sprinkle the remaining cheese over all; cover and cook on high 1 1/2 to 2 hours.

Serves 4 to 6.

May be doubled for larger cookers.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.