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.
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.
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