Hashbrown Crusted Crab-Spinach-Egg Casserole

Created by Mary Anne Gunn – Many thanks to my dear friend for sharing this wonderful breakfast casserole. Perfect to serve before heading out for a day of fishing; it is easy to prepare and highly adaptable.  While I have chosen to include traditional breakfast elements, it can easily be made with a variety of meats, any vegetables you choose for any occasion and can even be prepared ahead of time.  For a better quiche-like presentation and preserve the crunchiness of the crust, you can prepare the crust ahead and then add the casserole portion just before final baking.  

Hashbrown Crust

1 16-oz bag frozen shredded hashbrowns
3 Tbs olive oil
1 Tbs butter

Casserole

8 large eggs
2 cups half-and-half cream
3 cans (4-ounces each) Bumble Bee Lump Crabmeat, drained, or can use fresh crab
1 package (10-ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry breadcrumbs
1 cup shredded Swiss cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
1 cup fresh mushrooms, chopped
2 tablespoons butter

Hashbrown Crust

Add 1 tablespoon olive oil and 1 tablespoon butter to an iron skillet.  Heat until warm and butter is melted. 
Add the hashbrowns and make the “crust” by spreading them evenly throughout the iron skillet and make sure to include the sides.
Drizzle the hashbrowns evenly with 2 tablespoons of olive oil. 
Bake for about 45 minutes or until lightly browned and crispy at the edges

Casserole

In a large bowl, beat together eggs and cream. Stir in spinach, breadcrumbs, cheese, salt, pepper and nutmeg; set aside. In a skillet, sauté the celery, onion, red pepper and mushrooms in butter until tender. Slowly add to the spinach mixture, gently fold in the lump crab.

Transfer to the skillet with hash brown crust. Bake, uncovered, at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving

Yields – 16 Servings