Calling all deli sandwich lovers! This Reuben Brunch Bake will help you start your day off with all the classic deli flavors you love! Sour sauerkraut, melty Swiss cheese, and savory corned beef bring with them all the wonderful sensations of your favorite sandwich; it feels like you’re sinking your teeth into a warm Reuben sandwich. The addition of hearty, fluffy eggs makes the Reuben Brunch Bake more than acceptable to eat for breakfast! It’s got delicatessen-levels of delicious!
Ingredients
- 8 large eggs, lightly beaten
- 1 (14.5-ounce) can sauerkraut, rinsed, well-drained
- 2 cups Swiss cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup milk, 2%
- 1 (2-ounce) package deli corned beef, thinly sliced, cut into 1-inch pieces
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 slices rye bread, toasted, coarsely chopped
- 1/4 cup butter, melted
Directions
Step 1 –Grease a 7×11-inch baking dish.
Step 2 –Combine the eggs, sauerkraut, Swiss cheese, green onions, milk, corned beef, mustard, salt, and pepper.
Step 3 –Pour the mixture into the prepared baking dish.
Step 4 –Refrigerate, covered, for at least 8 hours and up to overnight.
Step 5 –Remove the casserole from the refrigerator 30 minutes before baking.
Step 6 –Preheat the oven to 350 degrees F.
Step 7 –Toss the bread crumbs and butter together.
Step 8 –Sprinkle the butter-coated rye bread over the casserole.
Step 9 –Bake uncovered until a knife inserted into the center comes out clean, about 40-45 minutes.
Step 10 –Let the bake stand for 10 minutes.
Step 11 –Serve.