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Reuben Brunch Bake Recipe

Reuben Brunch Bake Recipe photo by Taste of Home

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I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, i decided to use them in a brunch casserole instead! Everyone asked for the recipe.

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Reuben Brunch Bake Recipe

Prep: 15 min. + chilling Bake: 40 min. + standing

Yield: 8-12 Servings

15 40 55

Ingredients

8 eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
2 cups (8 ounces) shredded Swiss cheese
1 package (2-1/2 ounces) deli corned beef, cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup milk
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices rye bread, toasted and coarsely chopped
1/4 cup butter, melted

Directions

In a large bowl, combine the first nine ingredients. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8-12 servings.

Originally published as Reuben Brunch Bake in Quick Cooking May/June 2005, p35

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reuben Brunch Bake

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Reviewed on Apr. 24, 2013 by JoJunge

This is my go to casserole for special occasion brunches. Always get asked for the recipe. It is very, very simple to prepare and really, really good!!!! 5+*

Reviewed on Nov. 03, 2009 by NevadaRose

Very good recipe for a light lunch or dinner - think it is too much for a breakfast/brunch meal. Easy to make and tastes great.