Gluten-Free Crab Scramble Casserole


The high protein scrambled eggs meet a creamy combo of cream cheese, crabmeat, and dill weed in this breakfast favorite.


  • 12 eggs
  • ½ c. milk
  • 2 Tbsp. margarine or butter, melted
  • 1 c. chopped cooked crabmeat
  •  2 medium green onions, sliced
  • 1 (8 oz.) package cream cheese, cut into 1/2-inch cubes
  • ½ tsp. dried dill weed
  • 1 tsp. salt
  • ½ tsp. white pepper
  • Paprika


  1. Generously coat an 8×8×2-inch baking dish with melted butter.
  2. In a large bowl, beat together the eggs, dill, white pepper, salt and milk with a wire whisk or fork. Stir in onions, cream cheese and crabmeat until well combined. Pour the mixture into the prepared baking dish and refrigerate, covered, for about 24 hours.
  3. Approximately 1 hour before serving, preheat oven to 350°F.Sprinkle paprika over the egg mixture and bake for at least 45 minutes or until center is set.


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