Crab-Spinach Egg Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. Steve Heaton, Deltona, Florida Ingredients:
8 eggs |
2 cups half-and-half cream |
2 cans (6 ounces each) crabmeat, drained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup dry bread crumbs |
1 cup (4 ounces) shredded swiss cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground nutmeg |
2 celery ribs, chopped |
1/2 cup chopped onion |
1/2 cup chopped sweet red pepper |
3 medium fresh mushrooms, chopped |
2 tablespoons butter |
Directions:
1. In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.
2. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 12-16 servings.
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