Cheese & Crab Brunch Bake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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? 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 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:
1. Spread mustard over bottom half of muffins. Place in a greased 13-in. x 9-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 the 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 the refrigerator 30 minutes before baking. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until set. Let stand for 5 minutes before serving. Yield: 12 servings.
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