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Cheese & Crab Brunch Bake

 Cheese & Crab Brunch Bake
Who doesn't love a cheesy seafood casserole that can be pulled together in thirty minutes, popped in the fridge overnight, and ready for its baked up debut the next day? —Joyce Conway, Westerville, Ohio
12 ServingsPrep: 30 min. + chilling Bake: 50 min.

Ingredients

  • 2 tablespoons Dijon mustard
  • 6 English muffins, split
  • 8 ounces lump crabmeat, drained
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 cups (8 ounces) shredded white cheddar cheese
  • 12 Eggland's Best Eggs
  • 1 cup half-and-half cream
  • 1 cup 2% milk
  • 1/2 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1 cup grated Parmesan cheese
  • 4 green onions, chopped
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped sweet yellow pepper

Directions

  • Spread mustard over bottom half of muffins. Place in a greased
  • 13x9-in. baking dish. Top with crab, lemon juice and peel. Sprinkle
  • with cheddar cheese. Top with muffin tops; set aside.
  • In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne
  • and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan

2 of 2

Cheese & Crab Brunch Bake (continued)

Directions (continued)

  • cheese, onions and peppers. Cover and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking. Preheat oven to
  • 375°. Cover and bake 30 minutes. Uncover; bake 20-25 minutes
  • longer or until set. Let stand 5 minutes before serving. Yield: 12
  • servings.
Nutritional Facts: 1 serving equals 428 calories, 28 g fat (13 g saturated fat), 286 mg cholesterol, 844 mg sodium, 18 g carbohydrate, 1 g fiber, 26 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.