Seafood And Cheese Brunch Bake

CHEESE & CRAB BRUNCH BAKE

Steps:

• Spread mustard over bottom half of muffins. Place in a greased 13x9-in. baking dish. Top with crab, lemon juice and zest. Sprinkle with cheddar cheese. Top with muffin tops; set aside., In a large bowl, whisk eggs, cream, milk, mayonnaise, salt, cayenne and pepper. Pour over muffins; sprinkle with Swiss cheese, Parmesan cheese, onions and peppers. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover and bake 30 minutes. Uncover; bake until set, 20-25 minutes longer. Let stand 5 minutes before serving. If desired, top with additional chopped green onions.

GOLDEN SHRIMP BRUNCH CASSEROLE

Steps:

• In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SEAFOOD AND CHEESE BRUNCH BAKE

Steps:

• 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.
• 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.
• 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.
• 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.

SEAFOOD BRUNCH BAKE

Steps:

• 1. Preheat oven to 350 degrees. Place diced croissants into a greased 9x13 pan. Spread shrimp and crab on top of bread. Sprinkle with lemon zest and juice, onion, 1/2 garlic powder, bacon and 2 oz. cheddar cheese. Top with hash browns, remaining cheeses, half of the cilantro and peppers.
• 2. In a medium bowl mix eggs, half and half, milk, mayo, sour cream, mustard, nutmeg, remaining garlic powder and cilantro, old bay and salt/pepper until well blended.
• 3. Pour egg mixture over all in pan. Press to cover all with egg mix. Cover with foil and refrigerate over night.
• 4. Remove from refrigerator 30 minutes prior to baking. Bake covered for 30 minutes. Remove foil and bake 20 more minutes till cheese is melted. Let sit 10-15 mins. Before serving.

CRAB BRUNCH CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

SHRIMP-AND-GRITS CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
• Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
• Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
• Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
• Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

CRAB-SPINACH EGG CASSEROLE

Steps:

• In a large bowl, beat eggs and cream. Stir in the crab, spinach, bread crumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, saute the celery, onion, red pepper and mushrooms in butter until tender. Add to the spinach mixture., Transfer to a greased shallow 2-1/2-qt. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

CHEESY SEAFOOD BAKE

Steps:

• Boil the potato slices for 10 mins then drain, tip into a bowl and gently mix in the milk and half the cheese. Don't worry if the potatoes break up a little.
• Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Stir in the pepper and cook for 5 mins more. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, basil and garlic. Lay the cod fillets on top, then cover and cook for 6-8 mins until the cod flakes when tested. Heat the grill to high.
• Take off the heat, stir in the prawns and tip into a shallow baking dish, breaking up the cod into large chunks. Cover with the potatoes and sprinkle with the remaining cheese. Grill until golden. While it's grilling, steam or boil the broccoli to serve with the bake.

CALIFORNIA SEAFOOD MAKE AHEAD BRUNCH BAKE

Steps:

• Grease a 9x13" casserole and set aside.
• melt butter and saute mushrooms and onions until tender, stirring frequently.
• Add shrimp and cook until pink, stirring often.
• SPread 3 slices of the bread with the pesto sauce, then top each with another bread slice, pressing together so thick stick.
• Cut pesto sandwiches into small cubes and layer half of them in the bottom of the baking dish.
• Sprinkle half of the cheese on top, then pour all of the mushrooms on top, then the crabmeat and the artichokes.
• Top with remaining bread cubes, then sprinkle the rest of the cheese on top.
• Beat eggs, add milk, salt, and cayene pepper; beat well.
• Pour wet mixture over the bread mixture, covering evenly.
• You may need to poke some some parts of the bread to get them wet- you want everything to be moistened with the egg mixture.
• Cover and chill overnight (or at least 8 hours).
• Heat oven to 350 F, remove cover, and bake casserole for about 35-40 minutes, or until a knife inserted in the center comes out clean.
• Let rest 5 miutes before slicing to firm up and cool slightly.
• Cut into 12 squares.