Cheese & Crab Brunch Bake Recipe

4.5 4 4
Cheese & Crab Brunch Bake Recipe
Cheese & Crab Brunch Bake Recipe photo by Taste of Home
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Cheese & Crab Brunch Bake Recipe

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4.5 4 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 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.
Originally published as Cheese & Crab Brunch Bake in Taste of Home December/January 2012, p35

Nutritional Facts

1 serving: 428 calories, 28g fat (13g saturated fat), 286mg cholesterol, 844mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 26g protein.

  • 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 large 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
  1. 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.
  2. In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight.
  3. 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.
Originally published as Cheese & Crab Brunch Bake in Taste of Home December/January 2012, p35

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NCmama87 User ID: 8674681 240142
Reviewed Dec. 24, 2015

"I make this every year on Christmas Eve so I can pop it in Christmas morning. It's one of my favorite traditions in our house! It's delicious and the flavors work so well together. Wish I could eat this every day of the year! Also, I do not recommend using imitation crab meat, it throws the flavor way off, stick to lump crab as the recipe calls for."

MY REVIEW
rubydoo008 User ID: 5748313 123547
Reviewed Dec. 30, 2012

"I used imitation crab and it worked great."

MY REVIEW
blanjr02 User ID: 4284587 192511
Reviewed Sep. 3, 2012

"We loved it! And it was so easy to make!"

MY REVIEW
ttinker60 User ID: 6437724 191338
Reviewed Jan. 4, 2012

"It was very easy to make and my family and friends loved it- made great leftovers too. Next time might add artichoke hearts and a little more cayenne pepper. Everyone added salsa or hot sauce to spice it up."

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