Cheese & Crab Brunch Bake

• 2 tablespoons Dijon mustard
• 6 English muffins, split
• 8 ounces lump crabmeat, drained
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 2 cups shredded white cheddar cheese
• 12 large eggs
• 1 cup half-and-half cream
• 1 cup 2% milk
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 cups shredded Swiss cheese
• 1 cup grated Parmesan cheese
• 4 green onions, chopped
• 1/4 cup finely chopped sweet red pepper
• 1/4 cup finely chopped sweet yellow pepper

1. 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.
2. 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.
3. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. 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.

mustard, muffins, lump crabmeat, lemon juice, lemon zest, shredded white cheddar cheese, eggs, cream, milk, mayonnaise, salt, cayenne pepper, pepper, swiss cheese, parmesan cheese, green onions, sweet red pepper, sweet yellow pepper

Taken from www.tasteofhome.com/recipes/cheese-crab-brunch-bake/ (may not work)