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Reuben Brunch Bake

Name: Reuben Brunch Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings.
Cuisine: Europe, German
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 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

4 reviews

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Test Kitchen Approved

Total Time

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

Makes

8 servings

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

Reuben Brunch Bake Recipe photo by Taste of Home

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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 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

Directions

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.

Reuben Brunch Bake

Total Time

Makes

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Ingredients

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