Seafood Casino Breakfast Casserole
Total preparation time: 90 minutes
Serves: 9Ingredients:
- 3 Slices White Arnold or Pepperidge Farm Sandwich Bread – cut into 1/4” Cubes
- McCormick Salt-free Garlic & Herb Seasoning
- 1 lb Imitation or Real Crab Meat or Lobster Meat – Shredded Coarsely
- 3/4 cup Finely Diced Fresh Red Pepper (about 1/2 of a large pepper)
- 2/3 cup Finely Diced Onion (about one medium)
- 1/4 cup Finely Minced Italian (Plain) Parsley
- 2 teaspoons Grated Lemon Zest (or 1 tsp dried)
- 1 lb Bacon, Thick Cut, Cooked well and chopped
- 1/2 lb Shredded Italian 6-Cheese Blend [we use Sargento]
- 8 Large Eggs
- 3 cups Whipping Cream
- 2 cups 2% Milk
- 2 tablespoons Dry Sherry
- 1/4 teaspoon coarsely ground pepper
- Garnish with chopped parsley, parsley sprigs, red pepper strips or rings …
Steps:
- Spray Pam Butter Spray over the bottom and sides of a 9” x 13” glass baking dish.
- Distribute bread cubes all over the bottom of the baking dish. Sprinkle with seasoning. [Or use 1/4” cubed garlic and herb croutons – enough to distribute all over the dish]
- In a large bowl, toss together seafood, pepper, onion, parsley, bacon and lemon rind; layer it evenly over the bread cubes. Distribute the shredded Italian cheese blend over all.
- Whisk together eggs, whipping cream, milk, sherry, and pepper. Pour evenly over the seafood and cheeses. Cover with plastic wrap and chill at least 8 hours or overnight.
- Preheat oven to 350 degrees Fahrenheit.
Bake for 1 hour or until casserole is set. IMPORTANT: Let sit on top of stove 15-20 minutes to settle before cutting and serving. May be kept warm in a 200degrees Fahrenheit oven.
Depending on how you cut this casserole, it will serve 8-12 guests.