Slow Cooker Florentine Eggs
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Slow Cooker Florentine Eggs
Slow Cooker Florentine Eggs
2 tbsp. better-for-you buttery spread (such as Country Crock)
1 cup chopped onion
1 cup shredded red potato
1 cup sliced mushrooms
1 cup 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

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.

Nutritional Information:
260 calories, 19 g protein, 14 g total fat (6 g sat.), 16 g carbohydrate, 2 g fiber, 3 g sugar, 206 mg cholesterol, 809 mg sodium, 7 points