Slow Cooker Florentine Eggs

Something Extra:
The Healthy Issue 2014

Recipe Theme

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


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


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