Taste of Home
Crab-Spinach Egg Casserole
TOTAL TIME: Prep: 10 min. Bake: 30 min. + standing
YIELD: 16 servings.
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
Ingredients
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8 large eggs
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2 cups half-and-half cream
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2 cans (6 ounces each) crabmeat, drained
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 cup dry bread crumbs
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1 cup shredded Swiss cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground nutmeg
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2 celery ribs, chopped
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1/2 cup chopped onion
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1/2 cup chopped sweet red pepper
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3 medium fresh mushrooms, chopped
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2 tablespoons butter
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 piece: 163 calories, 9g fat (5g saturated fat), 141mg cholesterol, 265mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 10g protein.
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