GLUTEN-FREE CRAB SCRAMBLE CASSEROLE

Gluten-Free Crab Scramble Casserole image

Scrambled eggs meet a creamy blend of crabmeat, cream cheese and dill weed in this brunch favorite.

Provided by Betty Crocker Kitchens

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine, melted
1/2 cup milk
12 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
1 cup chopped cooked crabmeat
1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
2 medium green onions, sliced (1/4 cup)
Paprika

Steps:

Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours.
About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika.
Bake uncovered 45 to 50 minutes or until center is set.

Nutrition Facts : Calories 265, Carbohydrate 3 g, Cholesterol 375 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 550 mg