Brunch Casserole

An overnight slow cooker brunch casserole that turns ground beef, eggs, spinach, and cheese into a savory bake while you sleep. The Crock-Pot does the work, and the whole thing is firm and ready to slice by morning.

The nutmeg might look out of place next to ground beef, but it’s the classic seasoning for spinach in cream and egg dishes. Florentine sauces, creamed spinach, and spinach quiche all use it. A dust of extra nutmeg over the top before cooking deepens that warm note as the casserole sets up overnight.

Drain the ground beef really well after browning. Excess fat pools in the crock and turns the egg custard greasy. Squeeze the thawed spinach dry the same way you would for quiche or stuffed shells. The three tablespoons of flour mixed in stabilize the eggs over the long, low cook.

Pro Tips

• Brown the beef in batches if needed. Crowding the pan steams the meat instead of searing it
• Squeeze the spinach until almost no water drips. Wet spinach makes a watery casserole
• Don’t lift the lid during the cook. Each peek adds 20 minutes to the cook time
• Add the cheddar in the last 15 minutes only. Sprinkled at the start it can curdle into rubbery bits

Variations

• Swap ground beef for crumbled breakfast sausage or chorizo for a spicier wake-up
• Stir in chopped red bell pepper for color and a pop of sweetness
• Use Swiss or Gruyère instead of cheddar for nuttier flavor