Crock-Pot Brunch Casserole

• 1 1/2 lb. lean ground beef
• 1 large onion, finely chopped
• 2 Tbsp. olive oil or butter
• 2 cloves garlic, minced
• 1 (4 oz.) can sliced mushrooms, drained
• 2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 tsp. leaf oregano
• 1/2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 3 Tbsp. flour
• 6 eggs, beaten
• 3/4 c. milk, scalded
• 1/2 c. grated sharp Cheddar cheese

1. In skillet, lightly brown ground beef and onion in olive oil; drain well.
2. Place in well-greased crock-pot.
3. Stir in remaining ingredients except eggs, milk and cheese until well blended.
4. Beat eggs and milk together.
5. Pour over other ingredients; stir well. Dust with additional nutmeg.
6. Cover and cook on low setting for 7 to 9 hours or until firm.
7. Just before serving, sprinkle with grated cheese.
8. Serves 6 to 8.

lean ground beef, onion, olive oil, garlic, mushrooms, salt, nutmeg, leaf oregano, flour, eggs, milk, grated sharp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457421 (may not work)