Crab and spinach casserole for breakfast or brunch
Posted Friday, July 24, 2020
Photo/Ellen Fox Emerson
Sundays get a lazy start around our house, and breakfast always moves into the lunch hour, turning into brunch. This is my favorite time and meal to eat.
Several Sundays ago, I rummaged through the refrigerator to see what we had on hand. I wanted to avoid a trip to the store at all costs.
Staples in my fridge include eggs and creams, but what would I find to complete my casserole? Aha, fresh spinach and a Mexican blend of cheeses — Monterey Jack, Asadero, Cheddar and Queso Quesadilla. Something similar will work, too.
I whipped together a breakfast casserole.
It was delicious but not quite there. Later, I thought that crab meat, specifically lump back crab meat, would make my spinach casserole the epitome of excellence.
But, crab meat can be quite expensive, especially lump back. Backfin or claw crab meat will work just as well, but the pieces of meat will be smaller.
This dish works well for a crowd, but also keeps for several days and reheats easily.
Crab and Spinach Breakfast Casserole
8 — 10 servings
5 extra-large eggs
4 extra-large egg yolks
1 cup of half and half
1 cup of whipping cream
1 teaspoon of salt
¼ teaspoon pepper
2 cups of 4-Cheese Mexican blend (grated)
8 ounces lump back crabmeat
4 ounces fresh spinach
Preheat your oven to 375°. In a greased 9.5-by-13.5-by 2-inch baking dish, spread the spinach, half of the cheese and crabmeat evenly and then the cheese.
In a large bowl, using a whisk, blend the eggs, egg yolks, creams, salt and pepper. Once well blended, pour over the spinach/crab meat mixture. With a fork lightly stir, just enough to get some of the egg mixture to the bottom or bring the spinach and crabmeat to the top. Bake for 30 to 40 minutes or until golden brown.