Easy Crab and Spinach Egg Casserole

ByBrooke Burks Published: Modified:
0 Comments

This post may contain affiliate links. We earn income via ads and use cookies. See our Privacy Policy at the bottom of this page.

Jump to Recipe
Add us as a Google Trusted Source

Today we’re going to take all the flavors of summer and create an amazing EASY CRAB AND SPINACH EGG CASSEROLE! This is a bit different than traditional breakfast bakes and dishes like that, but you can enjoy it for any meal of the day! We give it a nice creamy egg base that we know you will love just as much as we do!

A slice of vegetable casserole with visible spinach, red peppers, and mushrooms sits on a green patterned plate. A fork rests in the casserole. A green and white checkered cloth is in the background.

This one looks like a lot, but I promise you this is a labor of love and it is totally worth it! Because this dish is cooked, you at least don’t have to worry about beating your eggs and half-and-half until they thicken because that will conveniently happen during the cooking process.

Be sure to take a look at our EASY BLT EGG BAKE for another yummy egg bake idea for any meal!

Ingredients

Whole food, simple ingredients really shine in this recipe. All of our quiche type favorites, without the crust and carbs!

What You’ll Need

  • Eggs – the binder and base for our delicious casserole.
  • Lump Crab meat– a clean, naturally sourced canned option will be fine. Fresh is best if its in season.
  • Spinach– frozen works well in this recipe.
  • Breadcrumbs, salt, pepper and nutmeg– our simple but effective spice combo.
  • Pepper Jack cheese– this gives a ton of flavor.
  • Onion, sweet pepper and mushrooms– a great way to get our veggies. We saute them in Butter.

See recipe card for full ingredient list and quantities.

A slice of baked vegetable casserole with visible greens and red pieces sits on a plate with a fork. The rest of the casserole is in a rectangular baking dish nearby. A green checkered cloth is partially visible.

Why You Will Love This Easy Crab and Spinach Egg Casserole

  • Breakfast comfort food anytime! – This casserole easily fits the bill for any meal. Enjoy the feels and comfort any time of the day!
  • Fantastic with the nutmeg! – Nutmeg truly adds something special to savory dishes like this. It doesn’t take much, and it gives a bit more warmth to the recipe that is truly fantastic.
  • Veggies, carbs and protein in one place – This dish has it all, and I can’t think of better way to get all these things in such a delicious casserole.

Instructions

While it looks like a lot on the ingredients side, this egg casserole comes together easily. We saute the veggies to give them a head start cooking.

Preheat the oven to 375°.

A person holds a glass measuring cup with cracked eggs over a large speckled mixing bowl on a wooden surface. Nearby are chopped vegetables, shredded cheese, a box of cream, and a small bowl of pepper.

Add eggs to a large mixing bowl.

A person prepares a recipe in a kitchen. Six eggs are in a mixing bowl. The person holds a carton of half and half above the bowl, with various chopped ingredients and seasonings arranged on the wooden counter.

Whip gently with half and half until combined.

A person holds an opened can of chicken breast over a mixing bowl with beaten eggs. Nearby are a pepper container, a grater, and chopped vegetables, beans, and mushrooms on a stovetop.

Fold in 12 ounces of lump crabmeat that has been drained and rinsed.

A person squeezes cooked spinach in a cloth over a bowl of beaten eggs. On the right, a pan holds chopped red bell pepper, onion, and mushrooms; an empty white baking dish sits nearby.

Mix in 12 ounces of chopped spinach. We used frozen that had been thawed and squeezed.

A person holds a bowl of shredded cheese over a mixing bowl on a wooden cutting board. Nearby are a small dish of pepper, a grater, a baking dish, and a pan with chopped onions, red peppers, and mushrooms.

Add in shredded pepper jack cheese.

A person holds a can of plain bread crumbs above a mixing bowl on a wooden countertop. Nearby are measuring tools, seasonings, a baking dish, and a pan with chopped onions, red peppers, and mushrooms.

And breadcrumbs.

A person stirs a white speckled bowl of batter on a wooden cutting board. Their other hand holds a container of spices. Nearby, a pan contains chopped onions, red bell pepper, and mushrooms. A white dish sits beside it.

Season with black pepper.

A person wearing a silver watch adds salt to a mixing bowl with herbs. On the counter are a grater, a small bowl of pepper, and a pan with chopped mushrooms, onions, and red peppers.

Salt.

A person holds a jar labeled "nutmeg" over a bowl of mixture on a wooden counter. Nearby are a spice bowl, a grater, a baking dish, and a skillet with chopped mushrooms, onions, and red peppers.

And ground nutmeg, trust me on this!

A black skillet on a gas stove contains chopped onions, red bell peppers, mushrooms, and a pat of butter. A hand is holding the skillet handle. Next to the stove is a large, empty wooden cutting board.

In a skillet, saute sweet pepper, onion and mushrooms with butter, just until softened.

A person uses a wooden spoon to scrape sautéed vegetables from a black skillet into a bowl with a creamy mixture on a wooden countertop next to a black stovetop.

Add the vegetables to the egg mixture and gently mix in.

A blue rectangular baking dish filled with an uncooked mixture, likely containing chopped spinach, sits on a wooden countertop next to a black stove with a cast iron skillet.

Pour into a lightly greased 9×13 baking dish.

A baked casserole with visible leafy greens sits in a blue dish. Next to it, a square serving is placed on a plate with a fork, and a green and white striped cloth is nearby.

Bake at 375° Fahrenheit for 30-45 minutes until casserole is set. Allow to cool for 10 minutes before cutting and serving. Enjoy!

A person wearing a white chef's hat and gray shirt is smiling and holding two wooden spoons. They are leaning forward over a white table next to a silver laptop displaying the Apple logo. The background is plain white.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Logo for "The Buttered Home" featuring a butter churn in the center enclosed by a circular design. The text "EST 2018" is on either side of the churn. Below the circle, the text reads "THE BUTTERED HOME" with the tagline "home cooking made easy" underneath.

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

This casserole is gorgeous right out of the oven. It’s like a quiche, but even better! This comes together and cooks up perfectly, weighing in with around 8 carbs and 10 grams of protein per serving. I can’t think of a better way to get all this and your veggies all in one place!

Substitutions & Variations

With this recipe, I can think of a few customizations to help you get cooking.

Crab – We love the canned Bumblebee crab for many reasons, but you can certainly use fresh, if it is available. Just make sure you get 12 ounces of lump crab meat.
Cheese – While we prefer Pepper Jack cheese, go with your heart on the cheese and use your favorite! Cheddar, Swiss, whatever you like the best!
Nutmeg – Nutmeg really adds something special to the dish, but we understand that some people do not like it, so feel free to leave it out, if you need to.

A slice of baked spinach and vegetable casserole sits on a plate with a fork. The casserole dish, mostly out of frame, is nearby. A green and white striped towel is next to the plate on a wooden surface.

Helpful Equipment

I love to share recipes that have no special equipment required, but here are some things that will make this recipe easier!

MY FAVORITE CASSEROLE DISH
AN EXCELLENT CAST IRON SKILLET
MY FAVORITE LARGE MIXING BOWL

A slice of vegetable casserole with visible greens and red peppers sits on a patterned plate next to a fork, with a baking dish of casserole and a green checkered cloth in the background.

Make Ahead and Storage Tips

Make ahead of time:  You an prepare this casserole the night before if you need to. Just cover with plastic wrap and pop it in the fridge! Reheat the next day and enjoy.
Storage: This will keep in the fridge for a 3 or 4 days. Just make sure it’s in an airtight container or covered with plastic wrap. We don’t recommend freezing this, since the eggs and cream don’t do well in the freezer.

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!

**DON’T MISS OUR TIPS AND TRICKS BELOW THE RECIPE CARD!

A close-up of a slice of vegetable casserole, featuring visible spinach, red bell peppers, and other vegetables, served on a decorative plate with a blue dish towel in the background.

Easy Crab and Spinach Egg Casserole

Today we take all the flavors of summer to create an EASY CRAB AND SPINACH EGG CASSEROLE! It's a bit different than a normal breakfast bake, but so great for any meal!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Serving Size 10

Ingredients

  • 8 eggs
  • 2 cups half and half
  • 12 ounces crabmeat drained and rinsed
  • 12 ounces frozen spinach thawed and drained
  • 1 cup bread crumbs
  • 1 cup pepper jack cheese shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg ground
  • 1/2 cup onion chopped
  • 1/2 cup sweet pepper chopped
  • 1/4 cup mushrooms chopped
  • 2 tablespoons butter

Want to save this recipe?

We’ll email this post to you, so you can come back to it later!

Instructions

  • Preheat the oven to 375°. In a large skillet, melt the butter over medium to high heat. Once melted, add in onions, peppers and mushrooms. Saute until soft, 3 to 5 minutes. Set aside.
    1/2 cup onion, 1/2 cup sweet pepper, 1/4 cup mushrooms, 2 tablespoons butter
  • Whip eggs and half and half in a bowl until combined. Add in the crab meat, spinach, bread crumbs, pepper jack cheese, salt, pepper, and nutmeg.
    8 eggs, 2 cups half and half, 12 ounces crabmeat, 12 ounces frozen spinach, 1 cup bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg, 1 cup pepper jack cheese
  • Add the sautéed vegetables to the egg mixture. Pour into a greased 9×13 pan. Bake for 30-45 minutes or until center has set. Internal temperature of about 160-165° Allow to cool about 10 minutes, slice and serve.

See How To Make It!

Notes

*PRO TIP*- heavy egg dishes should have an internal temperature the same as cooked chicken. To be sure they are done, use a meat thermometer and if the center reads 160-165°, the dish is done!
A slice of vegetable frittata sits on a green plate in the foreground, with a fork and a larger blue baking dish of frittata and a green striped cloth visible in the background.

🍴 PRO TIP!

Even if you know someone who isn’t keen on nutmeg, you use so little in this casserole that all they will notice is that the vegetables in this are sweeter and warmer and the flavors are enhanced. Nutmeg is one of flavor’s best friends, just like salt! Lift your flavors up on a pedestal with nutmeg!

🗹 RECIPE FAQ’S

What pairs well with this casserole?

You can serve this dish with anything and for any meal! It goes well with chicken, pork and beef. A little bacon on the side or crumbled on top doesn’t hurt either!

Is this dish easy to reheat?

Yes! It reheats well straight out of the fridge either in the oven or portioned and placed in the microwave.

Can I add in something like cottage cheese?

You sure can! Cottage cheese or even ricotta is a great way to add even more protein!

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.

Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too. 

And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!

Brooke signature

Looking for other great recipes like this? Try these:

If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food.

Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too. 

And don’t forget to subscribe to our YOUTUBE channel for some great tutorial videos!

Brooke signature

Reader Review

cooked cod with colorful veggies on a wooden plate

“There’s beauty and triumph in simplicity that allows for simple, essential ingredients to complement the delicate flavors the ocean offers us.“

– Michael

⭐⭐⭐⭐⭐

PAN FRIED COD RECIPE

More Recipes to Love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.