"A great breakfast strata without the usual sausage or bacon ingredients." — KONWAL
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cubed firm-textured bread
2 (6 ounce) cans
crabmeat, drained and flaked
shredded Swiss cheese
shredded Cheddar cheese
green onions, chopped
eggs, lightly beaten
1 1/3 cups
great to make the night before and is easy to do. Love the rich cheesy flavor
It was great, but heavy. I used asparagus - big, chunky asparagus. They held up well. I also covered it with tin foil for the first 1/2 hour to keep it moist and help it to puff up.
I can't imagine eating this or breakfast, but it makes a great brunch dish. I used sweet onion, finely diced in place of the green onions because that is what I had on hand. The dish looked a bit bland to me so I sprinkled a bit of sweet paprika over the top before baking. In the future I will add celery seed, cayenne, or possibly Old Bay because it is rather tame although rich. Thanks for a new way to use crabmeat. 5/19/13 Update: After refrigerating leftovers for 24 hrs after baking and finding them far more flavorful than yesterday I believe this should be assembled and refrigerated the day before it is to be used. I do wish I had done so.
This is wonderful and so easy! I did substitute the milk with fat free half and half and added a little more crab.I also added a touch of Old Bay seasoning!
Would make again and again, good bye sausage strata!
This is a real crowd pleaser, and a request for birthday breakfast.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 313
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