These Mini Crabmeat Baked Egg Casseroles are simple, savory and delicious! Perfect for breakfast or for lunch or dinner with a side salad.
I’m a HUGE breakfast person, especially when someone else makes it for me. Don’t get me wrong, I like making breakfast myself, but if someone says they’ll make it for me, I’m all in! And if it’s served it with a Bloody Mary, it’s even better! Unfortunately, I don’t get served breakfast very often (hint, hint Tom!), but there are some breakfast dishes where I do get a little help, and today’s recipe for Mini Crabmeat Baked Egg Casseroles is one of them.
This dish is actually a summer breakfast staple at our house at the Jersey shore. When my boys were little they loved to crab in the bay at the back of our house. Sean and Casey and their best friend Bryce would man the crab trap all day and by dinner time we would have a boatload of blue claws to enjoy! Somehow they got the fun job of catching the crabs, while mom got the tedious job of cleaning them most of the time. But at least I didn’t have to go and buy the crabmeat!
These mini egg casseroles are so savory and delicious. They’re simple to make and packed with crabmeat, red and green peppers, green onions, some cubed up French bread, a little swiss cheese and one of my favorites spices, Old Bay. You can throw these together the night before, and the next morning just pop them in the oven to bake. Wham, bam, breakfast is served! The way I figure it, it’s kind of like someone has made me breakfast. I put these mini casseroles together the night before, Tom pops them in the oven the next morning, presses the button on my Keurig to make me a delicious cup of coffee and serves it all up with a smile! It’s like I’m a queen for the day! (Well, at least until lunch).
Enjoy these friends, and have a wonderful week!!
Ingredients
- 5 large eggs
- 1 cup half and half
- 1 cup shredded Swiss cheese
- 1 tsp. Old Bay seasoning
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 6 oz. lump crabmeat
- 1/4 cup green pepper finely chopped
- 1/4 cup red pepper finely chopped
- 2 green onions chopped
- 1 cup cubed French bread
Instructions
- Spray insides of four 8 oz. ramekins with non-stick cooking spray. Place on parchment lined baking sheet and set aside.
- In a large bowl, whisk eggs, half and half, cheese, Old Bay seasoning, salt and pepper.
- Stir in crabmeat, peppers, onions and French bread.
- Pour mixture into the individual ramekins, cover with foil and place in the refrigerator overnight.
- Preheat oven to 350 degrees.
- Remove foil and place ramekins on cookie sheet in oven.
- Bake for 30 minutes until puffy, golden brown and cooked through.
Summers at your house sound like the best thing ever! I know this past summer I was seriously jealous of all the fun adventures you had with your friends and family! These egg casseroles look absolutely divine, Mary Ann!! I’m a BIG fan of crab.. and eggs, so this dish is totally screaming my name! Loving the addition of peppers and old bay! This is so much more than breakfast, my dear, because I could eat this for every meal! Pinned! Cheers to being queen for the morning. ;) <3
Thanks Cheyanne! I’ll take queen for the morning any day!!
I want to come spend the summer at your house! Those days of crabbing sound like a blast and eating all that delicious crab meat would be fantastic! I love everything about these mini crab casseroles!
Ha! Thanks Rachelle!
Don’t you just love how food and recipes have so many memories attached to them, Mary Ann. Do the boys still crab now that they are older? Sounds like your beach house is the place to be in the summer! Have a wonderful week!
Yes, I really do Geraldine! The boys now LOVE to fish for tuna now! This summer I will have to get some good pics on the blog of the whoppers they catch! So fun and exciting!
Wow, that is one special breakfast! This looks incredible, my husband would devour this in an instant!
Thanks Jess! Hope he enjoys it!
Oh, delicious, delicious, I love fresh crabmeat, it’s unfortunately not easy to come by here in the mountains. I love the idea of putting this casserole together beforehand; sounds like an absolutely awesome breakfast! :)
Thanks so much Nicole! We are very fortunate to have the bay right behind our house! Lots of fun for the kids too!
This is my kind of breakfast and love that it can be prepared ahead! I love crab, though I can’t go out and catch it. Jealous!! :)
My favorite breakfasts are ones that I can prepare the night before, so the next morning I can just pop it in the oven and enjoy! Have a great week Jennifer!
I don’t quite have the budget for crab meat at the moment but I can see this breakfast being reserved for a special occasion or swapping out the crabmeat for another seafood delicacy.
Sounds like a good plan Nicole! Enjoy your week!
Same for me. Can something else be substituted for the crab?
I know my husband would just love this!
Absolutely. You can substitute some cooked sausage or maybe some cubed ham, or even just more vegetables. These are perfect for breakfast, but we also enjoy them for dinner with a salad and some nice crusty bread! Enjoy Terry and thanks so much for commenting! Have a great weekend!
These look so good- the perfect breakfast! I love that they can be made ahead. I thought I’ve had eggs every way but I guess not- I need to try crab :)
Yes, you do Jessica! These are really tasty!
Good morning Mary Ann, I just woke up here in Frankfurt Germany and would love to have one of your crab casseroles for breakfeast . They look delicious.
Thanks Gerlinde! Hope you are enjoying your trip!
Crab and eggs sound SO good together right now! Pinning!!
I think you’re going to love these Lauren!
I can feel my heart beat faster just looking at this! What a wonderful dish, thank you for sharing!
Anytime Mary! I hope you enjoy them!
These look so elegant and delicious. Really beautiful. I have some real crab fans in my family, and I think they would go nuts if I made these.
Thanks so much. Hope everyone enjoys them Amanda! Have a great week!
Oh my, Mary Ann… these remind me of our time living in Virginia and eating Blue Crab until we couldn’t eat anymore! We traveled to Maryland and Deleware a lot too…. where we’d enjoy crab from friend’s pots. Such great memories. No doubt having someone else prepare breakfast is the beeesttt!! I get it! It happens maybe once a year around here (hehe)…. I try not to complain. These sound so delicious and warming. Thank you my dear!
Hope you enjoy them if you try them Traci! Glad they brought back some fond memories! Would love to have my boys that young again!!
These look amazing! Is it possible to do this in a casserole dish instead of individual ramekins? Would love to include it in our Christmas brunch but we have 18 people coming and would be much easier to manage as a casserole. Thanks in advance for advice!
Hi Susan. Yes, you can follow the directions and add to a small casserole dish (maybe a 1 1/2 – 2 quart) and bake at 350 degrees until puffy, golden and cooked through. It will still feed only about 4 people. You could double the recipe if you want to feed more. Enjoy!