Photo of Breakfast Strata with Corn & Crab by WW

Breakfast Strata with Corn & Crab

3 - 6
PersonalPoints™ per serving
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 egg(s)

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)

Uncooked sweet yellow corn

1 cup(s)

Uncooked scallion(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