Slow Cooker Florentine Eggs


Something Extra:
The Healthy Issue 2014

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Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!

 

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Slow Cooker Florentine Eggs
Slow Cooker Florentine Eggs
Ingredients
2 tbsp. better-for-you buttery spread (such as Country Crock)
1 cup chopped onion
1 cup each: shredded red potato, sliced mushrooms and diced red bell pepper
1 (6-oz.) bag baby spinach, coarsely chopped
8 eggs plus 8 egg whites
1 cup Unsweetened Blue Diamond Original Almond Breeze
1/2 cup Bisquick Heart Smart Baking Mix
2 cups shredded 2% sharp Cheddar cheese
1 tsp. Raley’s Alderwood Smoked Sea Salt
Directions

Prep: 30 minutes  Cook: 2½ to 4½ hours   
Serves: 8

1. Melt spread in a very large skillet over medium heat. Add onion and potatoes and cook for 10 minutes, stirring frequently. Add mushrooms and bell pepper and cook for 5 minutes more. Add spinach, cooking until wilted.
2. Beat eggs and egg whites well with almond milk and baking mix. Stir in vegetables, cheese and salt; transfer to a large slow cooker.
3. Cover and cook on high for 2 hours or low for 4 hours.

 

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