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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 17 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Breakfast, brunch
Cuisine American
Servings 12 servings
Calories 258 kcal


  • 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 tbsp Dijon Mustard
  • 3 tbsp Mayonnaise
  • 1 tbsp Old Bay Seasoning
  • 1/2 Lemon juiced
  • 2 tsp Black Pepper
  • 1 tbsp Minced Onion
  • Red Pepper Flakes to taste
  • Kosher Salt to taste
  • Parsley to garnish


  • 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.


Sodium: 532mgCalcium: 340mgVitamin C: 34mgVitamin A: 821IUSugar: 2gFiber: 1gPotassium: 192mgCholesterol: 148mgCalories: 258kcalTrans Fat: 1gMonounsaturated Fat: 5gPolyunsaturated Fat: 3gSaturated Fat: 8gFat: 17gProtein: 16gCarbohydrates: 10gIron: 1mg
Keyword brunch casserole, crab, crab brunch casserole bake
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