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Brunch Casserole

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Submitted by intensifyme

Brunch Casserole recipe

YIELD

7 servings

PREP

30 min

COOK

7 hrs

READY

hrs

Ingredients

1 ½ 680.4
POUNDS G GROUND BEEF
1 1
LARGE LARGE ONIONS
finely chopped
2 3E+1
TABLESPOONS ML OLIVE OIL
or butter
2 2
EACH EACH GARLIC CLOVES
minced
4 115.6
OUNCES ML/G MUSHROOMS, CANNED
sliced,drained
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML OREGANO
dried
½ 0.5
PACKAGE PACKAGE SPINACH
chopped, frozen, thawed, drained
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
6 6
LARGE LARGE EGGS
beaten
¼ 59
CUP ML MILK
scalded
½ 118
CUP ML CHEDDAR CHEESE
sharp, grated

Directions

In skillet, lightly brown ground beef and onion in olive oil; drain well.

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 2½ quarts)

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 401 60% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 274mg 91%
Sodium 907mg 38%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 65g
Vitamin A 44% Vitamin C 14%
Calcium 15% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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