Seafood and Cheese Brunch Bake

Enjoy this cheesy casserole baked using seafood, vegetables and bread – perfect for a hearty brunch.

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  • prep time 30 min
  • total time 9 hr 10 min
  • ingredients 14
  • servings 12
 

Ingredients

2
tablespoons butter or margarine
1
package (8 oz) sliced fresh mushrooms (3 cups)
1/3
cup sliced green onions
1/2
lb uncooked deveined peeled medium shrimp
6
slices white bread
3
tablespoons basil pesto
2
cups shredded Swiss cheese (8 oz)
1
can (6 oz) crabmeat, drained
1
can (14 oz) can quartered artichoke hearts, drained
6
eggs
1 1/2
cups milk
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
Fresh thyme sprigs, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large skillet, melt butter over medium heat. Cook mushrooms and onions in butter 5 to 7 minutes or until tender, stirring frequently. Add shrimp; cook until shrimp turn pink, stirring occasionally.
  • 2 Spread 3 slices bread with pesto. Top each with 1 plain bread slice, pressing firmly together. Cut sandwiches into 1/2-inch cubes. Layer half of bread cubes in baking dish. Sprinkle with half of the cheese. Top with all of the mushroom mixture, crabmeat and artichoke hearts. Top with remaining half of bread cubes and cheese.
  • 3 In large bowl, beat eggs. Beat in milk, salt and ground red pepper. Pour over bread, pushing bread into milk mixture to moisten completely. Cover; refrigerate 8 hours or overnight.
  • 4 Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. To serve, cut into squares. Garnish with thyme.
  • 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large skillet, melt butter over medium heat. Cook mushrooms and onions in butter 5 to 7 minutes or until tender, stirring frequently. Add shrimp; cook until shrimp turn pink, stirring occasionally.
  • 2 Spread 3 slices bread with pesto. Top each with 1 plain bread slice, pressing firmly together. Cut sandwiches into 1/2-inch cubes. Layer half of bread cubes in baking dish. Sprinkle with half of the cheese. Top with all of the mushroom mixture, crabmeat and artichoke hearts. Top with remaining half of bread cubes and cheese.
  • 3 In large bowl, beat eggs. Beat in milk, salt and ground red pepper. Pour over bread, pushing bread into milk mixture to moisten completely. Cover; refrigerate 8 hours or overnight.
  • 4 Heat oven to 350°F. Uncover baking dish; bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. To serve, cut into squares. Garnish with thyme.

EXPERT TIPS

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Expert Tips

Fresh or frozen crabmeat works beautifully in this dish. Imitation crabmeat (surimi) provides a tasty and economical alternative.

Try bread made with buttermilk to add an interesting depth of flavor.

This is an ideal brunch dish for entertaining because the recipe can be refrigerated overnight.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
170mg
170%;
Sodium
450mg
450%;
Total Carbohydrate
13g
13%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
25%;
Iron
10%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.