I planned the menu for the weekend since I was more local and we tried this recipe from my crockpot cookbook as part of our brunch. Please don't substitute or omit anything. It is perrrrfect just the way it is. (unless you have a major aversion to mushrooms)
I simply substituted the white bread for millet bread to make it gluten free.
This was so delicious with our fruit salad, blueberry muffins, tea and OJ mixed with sparkling apple cider. EAT UP!
Brunch Florentine
Ingredients:
1 1/2 cup shredded cheddar cheese
1 9oz. package frozen spinach, thawed and drained
1 cup white bread, cubed
1 cup fresh button mushrooms, sliced
1/2 cup green onions, thinly sliced
6 eggs
1 1/2 cups milk
1/2 heavy cream (we used the rest of the cream for whipped cream on our fruit) :)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
Directions:
1. Thoroughly grease the crockpot with cooking spray or shortening.
2. Layer half of the cheddar cheese first, then spinach, bread, mushrooms and green onions in the bottom of the stoneware.
3. In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper and garlic powder until thoroughly combined.
4. Pour this egg mixture over the layered mixture. Do Not Mix.
5. Sprinkle the other half of cheese on top.
6. Cover; cook on high 1.5 to 2 hours.
Makes 4 to 6 breakfast servings.
We had leftovers and there were 6 of us. This was just as good the next morning reheated and wrapped in a spelt tortilla. YUM!!!
1 comment:
you lucky girls. that sounds sooo good! and i am LOVING the table setting and purple teapot!
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