Cheese & Crab Brunch Bake

Name: Cheese & Crab Brunch Bake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 30 min. + chilling Bake: 50 min.

By Taste Of Home Editorial Team

Recipe by Joyce Conway, Westerville, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 20, 2023

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

TEST KITCHEN APPROVED

Cheese & Crab Brunch Bake

4 Reviews Add your review

Yield:12 servings

Prep:30 min

Cook:50 min

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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

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Directions

1
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.

2
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.
3
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.