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Reuben Brunch Bake

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. —Janelle Reed, Merriam, Kansas
  • Total Time
    Prep: 15 min. + chilling Bake: 40 min. + standing
  • Makes
    8 servings


  • 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 2% 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


  • Combine the first 9 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.
Nutrition Facts
1 serving: 290 calories, 20g fat (11g saturated fat), 232mg cholesterol, 787mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 17g protein.

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Average Rating:
  • gussymo
    Mar 14, 2016

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

  • crafty4
    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.

  • JoJunge
    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+*

  • NevadaRose
    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.