Crab and Cheese Brunch Bake

Ingredients

• 2 tablespoons Dijon mustard
• 6 English muffins, split
• 8 ounces lump crabmeat, drained
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 cups (8 ounces) shredded white cheddar cheese
• 12 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 (8 ounces) 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

• 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.
• 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.
• 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.