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Crockpot Recipe - BRUNCH CASSEROLE 2

Ingredients:
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

Directions:
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 well-greased 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. . .

General Food Recipe Tip:

Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.