Crab-Spinach Egg Casserole

I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit.

Ingreadient

    • 8 large eggs
    • 2 cups half-and-half cream
    • 2 cans (6 ounces each) crabmeat, drained
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • 1 cup dry bread crumbs
    • 1 cup shredded Swiss cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon ground nutmeg
    • 2 celery ribs, chopped
    • 1/2 cup chopped onion
    • 1/2 cup chopped sweet red pepper
    • 3 medium fresh mushrooms, chopped
    • 2 tablespoons butter

Step by step

    1. In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture.
    2. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

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