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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
  • Total Time
    Prep: 30 min. + chilling Bake: 50 min.
  • Makes
    12 servings

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

  • 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.
  • 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 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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Reviews

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Average Rating:
  • NCmama87
    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.

  • rubydoo008
    Dec 30, 2012

    I used imitation crab and it worked great.

  • blanjr02
    Sep 3, 2012

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

  • ttinker60
    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.