Cheese & Crab Brunch Bake

Name: 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

18 ingredients

3 steps

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

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; set aside.
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 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.