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Steps
Slow Cooker Egg Spinach and Mushroom Casserole Recipe
1. In a skillet over medium heat, cook the ground beef or turkey until browned, breaking it up into small pieces as it cooks. Drain off any excess fat.
2. Add the diced onion and minced garlic to the skillet with the meat, and sauté until the onion is softened and translucent.
3. Stir in the sliced mushrooms and chopped spinach, and cook for another 5 minutes or so, until the mushrooms are tender and the spinach has wilted.
4. Transfer the beef and vegetable mixture to a slow cooker, and pour in the beaten eggs, heavy cream, and grated Parmesan cheese.
5. Season with salt and pepper to taste, and stir everything together well.
6. Cover the slow cooker and set it to low heat, allowing it to simmer for about 6-8 hours or high heat for about 3-4 hours.
7. After the casserole has finished cooking, remove the lid and let it cool down for a few minutes before serving. Enjoy your delicious egg spinach and mushroom casserole!
### Tips:
* If you don't have heavy cream on hand, you can substitute it with sour cream or plain Greek yogurt.
* You can also add some diced tomatoes or chopped sun-dried tomatoes to the casserole for extra flavor.
* Don't overfill the slow cooker, as this can cause the food to cook unevenly and may result in a mushy texture.