Photo of Breakfast Strata with Corn & Crab by WW

Breakfast Strata with Corn & Crab

Points® value
Total Time
35 min
15 min
20 min
This brunch dish looks luxe and tastes indulgent (hello, crab). But it all cooks up in one skillet, which doubles as a serving platter. #LazySunday, we say.



6 large

Fat-free skim milk

1 cup(s)

Fresh parsley

¼ cup(s), chopped

Fresh basil

¼ cup(s), chopped

Grated Parmesan cheese

3 tbsp(s)

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Olive oil

2 tsp(s)

Raw corn

1 cup(s)


½ cup(s), sliced

Reduced calorie wheat bread

6 slice(s), cubed

Lump crabmeat

8 oz


  1. Preheat the oven to 425°F. In a medium bowl, whisk the eggs until lightly beaten. Whisk in the milk, parsley, basil, Parmesan, salt, and black pepper; set aside.
  2. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the corn and scallions; cook for 2 minutes. Add the bread; cook until the bread starts to brown, tossing occasionally, about 3 minutes. Remove the pan from the heat. Scatter the crabmeat over the top; pour the egg mixture evenly over the bread mixture. Place the pan in the oven. Bake until set, 15 to 18 minutes. Cut the strata into 6 wedges.
  3. Serving size: 1 wedge