Crab and Swiss Strata

This breakfast or brunch seafood egg casserole recipe can be made ahead and baked the next day.

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4.5 by 3 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: overnight
  • Bake: 50 mins 350°F

Crab and Swiss Strata

Reviews (0)

4.5 by 3 people

Rate This!

Directions

  1. Spread English muffin halves with the 3 tablespoons butter. Line a greased 2-quart rectangular baking dish with half the muffins, buttered side up. In a medium bowl combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.
  2. In a large skillet cook onion in remaining 1 tablespoon butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat.
  3. In a medium bowl combine eggs, milk, mustard, parsley, dash salt, and dash pepper. Stir in onion mixture. Carefully pour over the layers in baking dish. Press muffins lightly with back of a large spoon to moisten muffins on top. Cover; chill overnight.
  4. Preheat oven to 350 degree F. Bake, uncovered, for 50 minutes or until muffins are browned and a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 8 to 10 servings.
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Nutrition Facts (Crab and Swiss Strata)

  • Per serving:
  • 361 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 255 mg chol. ,
  • 654 mg sodium ,
  • 24 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 22 g pro.
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3 Ratings

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