This is a very different breakfast/brunch casserole and It is delicious! The lemon really helps the crab flavor shine through. It complements the tang and a bit of heat you get from the half and half, mayo, and cheese mixture. If you like crab, add this easy breakfast casserole to your next brunch menu. If you wake up crabby in the morning, you won't be for long... this goodie will happy havefy you. LOL
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Breakfast Casseroles Yield: 6 Servings
Ingredients :
- 2 tablespoon(s) Dijon mustard
- 6 - English Muffins
- 1 can(s) crabmeat, drained (8 oz)
- 2 tablespoon(s) lemon juice
- 2 teaspoon(s) lemon zest
- 2 cup(s) shredded white cheddar cheese (8 oz)
- 12 - eggs
- 1 cup(s) half and half cream
- 1 cup(s) milk, 2%
- 1/2 cup(s) mayonnaise
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) cayenne pepper
- 1/2 teaspoon(s) pepper
- 2 cup(s) shredded Swiss cheese (8 oz)
- 1 cup(s) grated Parmesan cheese
- 4 - green onions, chopped
- 1/4 cup(s) finely chopped red bell pepper
- 1/4 cup(s) finely chopped yellow bell pepper
Intructions :
- Spread mustard over the bottom half of the muffins. Place in a greased 9x13 baking dish
- Top with crab, lemon juice, and zest
- Sprinkle with cheddar cheese. Top with muffin tops; set aside
- In a large mixing 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!
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 375F for 30 min
- Uncover. Bake 20-25 minutes longer or until set
- Let stand 5 minutes before serving... Enjoy!
Rated 5/5 based on 97 Reviews
Keyword : crab-breakfast-brunch-casserole