Crab-Spinach Egg Casserole Recipe: How to Make It

Ingredients

• 8 large eggs
• 2 cups half-and-half cream
• 2 cans (6 ounces each) crabmeat, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup dry bread crumbs
• 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
• 3 medium fresh mushrooms, chopped
• 2 tablespoons butter