Crock pot Brunch Casserole Recipe

What you need:

1 1/2 lb Ground beef
1  Onion — large; finely chopped
2 tb Olive oil or butter
2  Garlic — cloves; minced
1 4oz can Mushrooms — sliced; drained
2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Oregano — leaf
1/2 pk Spinach — chopped; frozen (thawed and drained)
3 tbsp Flour
6  Eggs — beaten
1/4 c Milk — scalded
1/2 c Cheddar cheese — sharp; grated

What you do:

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)

This is a delicious recipe and will let you cook ahead so you can enjoy time with your brunch guests. ! I recommend the 10 hours on low though, any less and the eggs are runny.

Tags: crock pot breakfast casserole, crock pot brunch, crock pot eggs, Slow cooker