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Cheese & Crab Brunch Bake

4 reviews
Total Time
Prep: 30 min. + chilling Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Joyce Conway, Westerville, Ohio

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on May 20, 2023

Who doesn't love an easy, cheesy seafood casserole that can be pulled together in 30 minutes, refrigerated overnight and baked up the next morning? —Joyce Conway, Westerville, Ohio

Test Kitchen Approved

Cheese & Crab Brunch Bake

4 reviews
Prep Time 30 min
Cook Time 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
Text Ingredients

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.
  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 sweet 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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