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Crabby Morning Bake

CasseroleDiner-StyleOvenSeafood
Time :9 hours 20 minutes
Yield :12 servings
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The Scoop

Enjoy a sunny start to your day with Crabby Morning Bake, a delightful combination of crab, cheese, and fluffy eggs on an English muffin.
Got the morning blues? Well, it's time to turn that frown upside down! The Crabby Morning Bake ensures you aren't feeling crabby by the time breakfast is over! A delicious crab sandwich with sharp cheddar and tangy mustard served on an English muffin is topped with creamy, fluffy eggs and even more cheese! Then, there are bright veggies on top for an extra touch of flavor sure to help you feel sunny! Stop being a crustacean and start feeling like yourself again with this Crabby Morning Bake!

Ingredients

  • 2 tablespoons Dijon mustard
  • 6 English muffins, split
  • 1 (8-ounce) carton lump crabmeat, drained
  • 2 teaspoons lemon zest, plus 2 tablespoons lemon juice
  • 2 cups white cheddar cheese, shredded
  • 12 large eggs
  • 1 cup half-and-half
  • 1 cup 2% milk
  • 1/2 cup mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 cups Swiss cheese, shredded
  • 1 cup parmesan cheese, grated
  • 4 green onions, chopped, plus more, to taste, for garnish
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup yellow bell pepper, finely chopped

Directions

  • Grease a 9x13-inch baking dish.
  • Spread the mustard over the bottom halves of the English muffins.
  • Place the English muffin bottoms in the prepared baking dish.
  • Top the English muffin bottoms evenly with the crabmeat, the lemon zest, and the lemon juice.
  • Sprinkle the crabmeat with the cheddar cheese.
  • Replace the tops of the English muffins.
  • In a large bowl, add the eggs, the half-and-half, the milk, the mayonnaise, the salt, the cayenne pepper, and the black pepper and whisk to combine.
  • Pour the egg mixture over the English muffins.
  • Top the egg mixture evenly with the Swiss cheese, the parmesan cheese, 4 of the green onions, the red peppers, and the yellow peppers.
  • Cover and refrigerate the baking dish for at least 8 hours and up to overnight.
  • Transfer the baking dish from the refrigerator to the counter for 30 minutes prior to baking.
  • Preheat the oven to 375 degrees F.
  • Cover the baking dish for 30 minutes.
  • Uncover and bake until set, about 20-25 minutes.
  • Let the bake stand for 5 minutes.
  • Serve garnished with the extra green onions.
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