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
Cheese & Crab Brunch Bake
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
Directions
- 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.
- 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.
- 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.
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