Print Options

Back to Crab-Spinach Egg Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Crab-Spinach Egg Casserole

Crab-Spinach Egg Casserole
I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
12-16 ServingsPrep: 10 min. Bake: 30 min. + standing

Ingredients

  • 8 eggs
  • 2 cups half-and-half cream
  • 2 cans (6 ounces each) crabmeat, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup dry bread crumbs
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 3 medium fresh mushrooms, chopped
  • 2 tablespoons butter

Directions

  • In a large bowl, beat eggs and cream. Stir in the crab, spinach,
  • bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a
  • skillet, saute the celery, onion, red pepper and mushrooms in butter
  • until tender. Add to the spinach mixture.
  • Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered,
  • at 375° for 30-35 minutes or until a thermometer reads 160°.
  • Let stand for 10 minutes before serving. Yield: 12-16 servings.
© Taste of Home 2013

2 of 2

Crab-Spinach Egg Casserole (continued)

Nutrition Facts: 1 serving (1 piece) equals 163 calories, 9 g fat (5 g saturated fat), 141 mg cholesterol, 265 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013