Reuben Brunch Bake Recipe

5 4 4
Reuben Brunch Bake Recipe
Reuben Brunch Bake Recipe photo by Taste of Home
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Reuben Brunch Bake Recipe

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5 4 4
Publisher Photo
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.
Recommended: 13x9 Potluck Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min. + standing

Ingredients

  • 8 large eggs, lightly beaten
  • 1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
  • 2 cups shredded Swiss cheese
  • 1/2 cup chopped green onions
  • 1/2 cup whole milk
  • 1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces
  • 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

Combine the first nine ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Reuben Brunch Bake in Quick Cooking May/June 2005, p35

Nutritional Facts

1 serving: 290 calories, 20g fat (11g saturated fat), 232mg cholesterol, 787mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 17g protein.

  • 8 large eggs, lightly beaten
  • 1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
  • 2 cups shredded Swiss cheese
  • 1/2 cup chopped green onions
  • 1/2 cup whole milk
  • 1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces
  • 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
  1. Combine the first nine ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight.
  2. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Reuben Brunch Bake in Quick Cooking May/June 2005, p35

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Reviews forReuben Brunch Bake

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gussymo User ID: 2019388 245436
Reviewed Mar. 14, 2016

"Delicious recipe! Except for adding a little extra pastrami, I made as is. No changes necessary!"

MY REVIEW
crafty4 User ID: 1401745 112588
Reviewed Oct. 7, 2013

"Tried this weekend on 20 people, this was their favorite! Can"t wait to make again!

One don't even like sauerkraut."

MY REVIEW
JoJunge User ID: 7240245 85704
Reviewed Apr. 24, 2013

"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+*"

MY REVIEW
NevadaRose User ID: 4283670 59536
Reviewed Nov. 3, 2009

"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."

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