SEAFOOD BRUNCH BAKE

Seafood brunch bake image

Provided by Robin Lieneke

Time 1h15m

Number Of Ingredients 21

3 croissants, cut into 1 inch cubes
12 oz small shrimp, cooked peeled and deveined
1 can(s) canned crabmeat, flaked
1/2 small onion, diced
1 tsp garlic powder
8 eggs
4 slice bacon, cooked and crumbled
4 oz grated sharp cheddar cheese, divided
1 lemon, zest and juice
1 c half and half
1/2 c milk
1/3 c mayonnaise
1\3 c sour cream
1 tsp ground mustard
1/2 tsp old bay seasoning
1 tsp freshly grated nutmeg
2 oz italian cheese, grated
1/2 bag(s) hash brown potatoes, frozen
1/2 c tri-colored peppers, diced
salt and pepper to taste
2 tsp cilantro, fresh chopped

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.