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Crab Brunch Casserole Bake

Crab Brunch Casserole Bake

JC Phelps
Impress your brunch guests with this easy-to-make Crab Brunch Casserole Bake!
5 from 109 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, brunch
Cuisine American
Servings 6 servings
Calories 516 kcal

Ingredients
  

  • 8 Large Eggs
  • 3 English Muffins halved
  • 4 oz Lump Crab Meat drained
  • 1 c Monterey Jack shredded
  • 1 c Parmesan shredded
  • 1 c Gruyere shredded
  • 1 Yellow Pepper diced
  • 1 Red Pepper diced
  • 1 c Half-and-Half
  • 3 tablespoon Dijon Mustard
  • 3 tablespoon Mayonnaise
  • 1 tbsp Old Bay Seasoning
  • ½ Lemon juiced
  • 2 teaspoon Black Pepper
  • 1 tbsp Minced Onion
  • Red Pepper Flakes to taste
  • Kosher Salt to taste
  • Parsley to garnish

Instructions
 

  • Grease a 13x9-in. baking dish and preheat oven to 375F.
  • Mix together mayonnaise and dijon mustard. Split English Muffins in half. Spread mayo/dijon mixture onto the muffins + place them in the greased baking dish. Top with crab, Old Bay, and lemon juice.
  • In a large bowl, whisk together eggs, monterey jack, parmesan, gruyere, yellow pepper, red pepper, half-and-half, black pepper, minced onion, red pepper flakes, and kosher salt. Whisk until well-combined. If too thick, add half-and-half a little at a time.
  • Pour egg and cheese mixture over the English Muffins + crab and spread evenly. Top with extra monterey jack.
  • Bake for 35-40 minutes, or until a toothpick comes out clean from the center of the casserole. Let it rest for 5-10 minutes. Garnish with parsley.

Nutrition

Calories: 516kcalCarbohydrates: 21gProtein: 32gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 296mgSodium: 1064mgPotassium: 383mgFiber: 2gSugar: 3gVitamin A: 1641IUVitamin C: 69mgCalcium: 681mgIron: 2mg
Keyword brunch casserole, crab, crab brunch casserole bake
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