Breakfast Crab Muffins Like a crab and cheese-filled omelet, only much easier—make ahead and freeze for a tasty breakfast anytime. Total Time 45 minutes Servings 12 servings Ingredients Share 1 (6 oz) can Chicken of the Sea® Lump Crab, drained 2 cups Swiss chard or kale, stems removed, chopped 1/2 cup cherry or grape tomatoes, cut in half 1/2 cup Gruyere or Swiss cheese, grated, plus 1/2 cup Gruyere or Swiss cheese, grated 1/2 loaf day-old Italian bread, crusts removed and cut into 1/2 inch cubes 10 large eggs 2 teaspoons tarragon leaves, chopped Instructions Preheat oven to 350°F. Spray a 12-regular muffin tin with non-stick cooking spray and set aside. Place chard on a microwave safe plate and cover with several layers of damp paper towels. Microwave on high for 45-60 seconds or until barely wilted. Place bread in the bottom of muffin tin. Place Swiss chard, crab, tomatoes and 1/2 cup of cheese over bread. Place eggs and tarragon in a large bowl and beat well. Pour mixture into muffin tin to fill 3/4 full. Sprinkle remaining cheese on top. Bake 20-25 minutes or until puffy and golden brown. Serve hot. In this Recipe: Lump Crabmeat