Cheese & Crab Brunch Bake

  Brunch

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?

Cheese & Crab Brunch Bake

Average Rating: 4.5

TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min.
YIELD: 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

Instructions

  • 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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