Pin it
The Crab Breakfast Bake blends seaside flavors with morning meal classics, making it the ultimate crowd-pleaser for your guests. This tasty and straightforward dish feeds a dozen people, giving everyone a hearty helping, with maybe a little extra to go around!
What Makes This Dish So Special
This Crab Breakfast Bake won't disappoint with its layers of creamy, cheesy goodness topped with seafood flair. It's super easy to make, feeds a crowd, and mixes all the best breakfast and brunch tastes in one dish. Whether you're hosting a special event or Sunday gathering, it'll be a hit.
What You'll Need
- Eggs: 8, whisked for a smooth foundation.
- English muffins: 4, split in half for the bottom layer.
- Crab meat: 120g, drained, for its gentle taste.
- Cheeses: 100g each of Monterey Jack, Parmesan and Gruyère.
- Yellow and red bell peppers: 1 each, diced up.
- Heavy cream: 240ml, for that silky smooth texture.
- Seasonings: Dijon mustard, mayo, Old Bay, lemon juice, black pepper, minced onion, chili and salt.
- Parsley: Fresh, chopped for topping.
Step By Step Directions
- Getting Ready
- Butter a 33x23cm baking dish and warm your oven to 190°C.
- Creating The Base
- Mix mayo and mustard together. Spread this on the cut muffins. Place them in your dish, top with crab meat, sprinkle with Old Bay seasoning and drizzle with lemon juice.
- Making The Mixture
- In a big bowl, combine eggs, cheeses, peppers, cream, pepper, onion, chili and salt. Add more cream if it looks too thick.
- Putting It All Together
- Pour your mixture over the muffins and crab. Sprinkle extra Monterey Jack on top. Bake for 35-40 minutes until a toothpick comes out clean.
- Finishing Touches
- Let it sit for 5-10 minutes. Sprinkle fresh parsley on top before dishing up.
Perfect Pairings
Serve this Crab Breakfast Bake with a bowl of fresh fruit, crispy bacon strips or mimosas for a complete brunch spread. The rich flavors work great with lighter sides like a green salad or arugula with citrus dressing.
Pin it
Tricks For The Best Results
Go for fresh crab meat for top-notch flavor. Don't rush the resting time after baking, as it helps the casserole firm up for clean slices. Tweak the seasonings to match your taste buds and pour in a bit more cream if your mixture seems too thick.
Frequently Asked Questions
- → Can I get this ready a day before?
You sure can prep the parts the day before, but put it all together and bake the same day. The muffins will soak up too much if left overnight.
- → How do I keep the bake from going soggy?
Make sure the crab meat is well-drained, and let the muffins air out a bit before using them.
- → Can I switch out the cheeses?
Absolutely, just pick melting cheeses. Stick to the same amounts for that great creamy texture.
- → How do I know when it’s done?
Stick a toothpick in the center; it should come out clean. The top will be lightly browned, and the sides should hold together.
- → What should I serve with it?
A fresh green salad or grilled veggies work well. A squeeze of lemon adds a fresh touch too.