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Cheese & Crab Brunch Bake

Total Time

Prep: 30 min. + chilling Bake: 50 min.

Makes

12 servings

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
Cheese & Crab Brunch Bake Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons Dijon mustard
  • 6 English muffins, split
  • 8 ounces lump crabmeat, drained
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 2 cups 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 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

  1. Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. 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 until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

Nutrition Facts

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

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