Crock Pot Eggs Florentine

I haven’t tried this but it’s on my list of things to cook for the New Year. 

Eggs Florentine in the Crock Pot. 

Ingredients:

• 2 cups shredded cheddar cheese, divided
• 10 ounces frozen,chopped spinach (make sure it is thawed and drained.
• 1/4 cup chopped onion (I will probably use way less.  I don’t like a lot of onion taste in egg dishes)
• 6 eggs, beaten
• 1 cup heavy cream
• 1 tsp black pepper
• 1/2 teaspoon Italian seasoning (I will probably omit this. I think it might overpower the dish)
• 1/2 teaspoon garlic powder

Directions:

1. Spray the crock pot with nonstick cooking spray
2. Spread 1 cup of the cheese on the bottom of the crock pot
3. Then layer the spinach, mushrooms and onions
4. In a bowl, combine the eggs, cream, and seasonings (mix well)
5. Pour the mixture in to the crock pot (Pour slowly)
6. Top with the remaining 1 cup of cheese
7. Set Crock Pot to High and cook for 2 hours or until the center is set.

The original recipe says there are 10 CHO – 4G Fiber = 6 Net Carbs per serving.  The recipe makes 4 servings.

If this turns out good I will probably make a double batch and use it for breakfast the entire week. I don’t think I will cook a doubled recipe. Might not come out so well.  Since it only takes two hours to cook I can cook two separate batches.