CrabCake Scramble Bake

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This CrabCake Scramble Bake is a wonderful tasty breakfast for those weekends at home. The highlight for me was, it’s all made in one pan, with a combination of ingredients left-over, from a few meals that were cooked throughout the week. The cleanup was very fast and easy, and the dishwasher (my husband), was a real happy camper cleaning up after this meal. We sort of have an arrangement in our kitchen…whoever cooks, doesn’t have to clean! Which is a gigantic bonus for me…I do the cooking. I’m happy anytime I go into the kitchen with that kind of deal.

I whipped up this CrabCake Scramble Bake on a lazy Sunday morning for my husband and me, using leftovers from my Captivating CrabCakes with Wilted Greens. Not wanting to make a big mess or a fuss over what to have, I went to refrigerator and started throwing things on the counter and all I can say is…Wow! It was like going out to have a fancy brunch, but not having to leave the house. The best part was; I cooked it all in my own kitchen, in no time flat!



CrabCake Scramble Bake

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8-slices

Serving Size: 1-slice

CrabCake Scramble Bake

This CrabCake Scramble Bake is a delicious, quick easy breakfast to make. Just take out those leftovers from dinners through the week, throw them into a pan with some eggs, and bake for 8 to 10 minutes, and you have a wonderful dish, and the cleanup is even quicker!


  • 2 – Leftover Crabcakes*
  • 2 Cups – Leftover Roasted Potatoes**
  • 1 Tablespoon – Coconut Oil
  • 6 – Eggs
  • ¼ Cup – Shredded Cheese


  1. Heat roasted potatoes in an oven proof skillet on top of stove in coconut oil on medium heat for 2 minutes.
  2. Add Crabcakes to roasted potatoes and heat through, breaking up the crabcake into small pieces. Heat about 2 minutes.
  3. Whip Eggs well and pour over potatoes and crabcake mixture stirring well. Cook for 1 minute. Remove from heat.
  4. Sprinkle cheese over mixture and put in pre-heated oven at 350 degrees and bake for 8 to 10 minutes until eggs are done.
  5. Remove from oven and turn on to platter and serve. Remember, pan will be very hot, be careful.


*These came from my Captivating Crabcakes with Wilted Greens. **You can use a fresh potatoes if you don’t have any left from meals through the week. Just cube up a potato and fry it up before adding crabcakes. This will, of course, lengthen your cooking time.

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This CrabCake Scramble Bake is one big taste of satisfaction. The combination of the crabmeat, onions, eggs, and other ingredients that were just lazing out in the refrigerator made a breakfast to remember. No one but you will know this was created from those leftovers from meals that were cooked during the week. This is a meal all in itself with quick and easy cleanup. Fix this up for a family early morning breakfast, a quick brunch, or take it to a family outing, anywhere you serve this CrabCake Scramble Bake, it’s going to be a blue ribbon winner.

From my kitchen to yours,

Tina Marie


How do you like to serve up your leftovers for breakfast? Please share below…

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