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Cheese & Crab Brunch Bake Recipe

  • 12servings
  • 80minutes
  • 428calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Dijon mustard

  2. 6 English muffins, split

  3. 8 ounces lump crabmeat, drained

  4. 2 tablespoons lemon juice

  5. 2 teaspoons grated lemon peel

  6. 2 cups (8 ounces) shredded white cheddar cheese

  7. 12 eggs

  8. 1 cup half-and-half cream

  9. 1 cup 2% milk

  10. 1/2 cup mayonnaise

  11. 1 teaspoon salt

  12. 1/2 teaspoon cayenne pepper

  13. 1/2 teaspoon pepper

  14. 2 cups (8 ounces) shredded Swiss cheese

  15. 1 cup grated Parmesan cheese

  16. 4 green onions, chopped

  17. 1/4 cup finely chopped sweet red pepper

  18. 1/4 cup finely chopped sweet yellow pepper

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Spread mustard over bottom half of muffins. Place in a greased 13-in. x 9-in. baking dish. Top with crab, lemon juice and peel. Sprinkle with cheddar cheese. Top with muffin tops; set aside.

  2. In a large bowl, whisk the 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 the refrigerator 30 minutes before baking. Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until set. Let stand for 5 minutes before serving. Yield: 12 servings.

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