Ingredients

• 1 tablespoon vegetable oil
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups frozen spinach (10 ounce package), thawed and squeezed dry
• 2 slices cubed crust white bread without crusts
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onions, with a few inches of green
• 1 ounce sliced pimiento or red bell pepper
• 6 eggs
• 1 cup half-and-half
• 1/2 cup water
• salt and pepper to taste
• 1/2 teaspoon paprika

Directions

1. Preparation:

2. Grease the sides and bottom of a slow cooker with vegetable oil. Layer 1/2 cup cheese, spinach, bread, mushrooms, onions and pimiento. In a small bowl, whisk together the eggs, half-and-half, water, and salt and pepper; pour evenly over layered mixture. Sprinkle with the remaining 1/2 cup cheese and the ground paprika. Cover and cook for 1 1/2 to 2 hours on HIGH setting, or until set.

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