CROCKPOT BRUNCH CASSEROLE

CROCKPOT BRUNCH CASSEROLE
Serving Size : 7
1 1/2 lb Ground beef
1 ea Onion -- large; finely chopped
2 tb Olive oil or butter
2 ea Garlic -- cloves; minced
1 cn Mushrooms -- sliced; drained; 4 oz
2 ts Salt
1/2 ts Nutmeg
1/2 ts Oregano -- leaf
1/2 pk Spinach -- chopped; frozen*
3 tb Flour
6 ea Eggs -- beaten
1/4 c Milk -- scalded
1/2 c Cheddar cheese -- sharp; grated
*thawed;drained
In skillet, lightly brown ground beef and onion in olive oil; drain well. (I
like
to saute fresh mushrooms instead of using canned.) Place in wellgreased
crock-pot.
Stir in remaining ingredients except eggs, milk and cheese until well
blended. Beat eggs and milk together. Pour over other ingredients; stir
well. Dust with additional nutmeg. Cover and cook on LOW setting for
7 to 10 hours or until firm.
Just before serving, sprinkle with grated cheese. 6 to 8 servings
(About 2-1/2 quarts)
Yummy! I recommend the 10 hours on low though, any less and the
eggs are runny...