I was provided a free Country Crock spread for this recipe contest post. I was not compensated in any way. #WhenWeBake

Mother’s Day is just around the corner and I know some of us are in a frenzy making plans to honor Mom. Are you taking her out to dinner? Planning a family get together? Or perhaps a nice Mother’s Day brunch? Today I’m going to share with you a delicious breakfast lasagna that would be wonderful to make Mom this Sunday.  I’ve made many lasagnas before but never one for brunch or with eggs.  This one is “creamy goodness in a baking dish” and filled with scrambled eggs, crab and veggies. You can’t go wrong here.

My mom lives in California so we don’t get to spend a lot of Mother’s Day’s together. However, when we do we make those times special. One of the things I enjoyed doing for my mom on Mother’s Day is make her breakfast. My sis and I used to get up and make her corn muffins, eggs, bacon or pancakes for her day and serve it to her in bed. I will admit, some of our “creations” when we were little were a bit messy, but I think we perfected it over time.  We spent so much time with Mom in the kitchen as it was the center of our home and we wanted to help. It was a place of togetherness and making memories and we cherished every moment.

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Egg and Crab Lasagna

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Ingredients

• 1/2 cup Country Crock Calcium Spreadable Butter
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon Kiva Sweet Smoked Paprika
• 1/8 teaspoon garlic powder
• 2 cups 1% Milk
• 2 egg yolks ((save the whites))
• 2 tablespoons grated parmesan cheese
• 1/2 cup low fat shredded mild cheddar
• 4 Large eggs (+ the two egg whites, beaten)
• 1 green onion (sliced, divided)
• 9 oven ready lasagna noodles
• 1 roma tomato (chopped)
• 2 cans crab meat (6 oz each, drained)

Directions

Step 1

Pre-heat the oven to 350 degrees

Step 2

Melt the Country Crock in a medium saucepan. Add the flour and stir until thickened. Add salt, pepper & paprika. Slowly stir in the milk and stir until well blended. Add the egg yolk and whisk until blended. Add the parmesan and shredded cheddar and stir until melted. Set aside.

Step 3

Spray a large skillet with cooking spray. Add the beaten eggs and half the onion and scramble to desired doneness.

Step 4

Spray a baking dish with cooking spray. Lay down three lasagna noodles. Top with half the eggs, almost half the crab, almost half the tomatoes and top with sauce. Lay down three more noodles and repeat.

Step 5

Top with the last three noodles and cover with sauce. (You may have some leftover, you can save it for another recipe!). Sprinkle remaining crab, tomato and green onion on top.

Step 6

Lay the dish on a cookie sheet and bake uncovered for 25 minutes.

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Country Crock® has long been a staple in my fridge. I like the spreadability of the butter and it really enhances my food. Since melted butter was the first ingredient, I went for the Country Crock® instead to make the sauce lighter without sacrificing flavor. I was not disappointed.

This recipe is perfect for Mother’s Day. My recipe serves 6, but you can easily double it and use a standard lasagna dish if you’re feeding a crowd.  So if Mom loves crab, this is the recipe for you.

Visit Country Crock® for more recipes and ideas.  What are you making for Mom this Sunday?

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