Reuben Brunch Casserole

Reuben Brunch Casserole

When scrambled eggs and bacon wind up on our dinner table, it is a tell-tale sign that my kitchen energy level is flashing vigorously on empty. But don’t you find that your little and/or big eaters rejoice at the chance to eat breakfast at dinner time? Breakfast in the morning is just breakfast, but trade in your typical meat and potatoes for breakfast food, and it becomes so much more than eggs and bacon. Reuben Brunch Casserole was obviously designed for brunch. But it is substantial and satisfying enough for any meal of the day. And it is a sure fire ticket to the Clean Plate Club for all of your eaters, both big and small.

Cooking the corned beef may seem a little daunting, but once you’ve got that part over with, Reuben Brunch Casserole is easy as pie. We always make ours in the Instant Pot (it’s so easy! Here’s the recipe we use)  but you can do it the old fashioned way, which is even quicker, and most packages have instructions right on them. After you’ve cooked the beef, you get to pile on the layers of bread, eggs, and cheesy goodness, and pop it in the oven. It does not get much easier (or smell much better) than that not-for breakfast, lunch or dinner.

Reuben Brunch Casserole close up from Granny's Recipe Box Blog

Whether you’re looking to feed a crowd for brunch during the holidays, or refuel your creative kitchen energy tank with a new dinner recipe, Reuben Brunch Casserole is the way to go. The possibilities for side dishes are endless. Try it with Parmesan Crusted Eggplant, or Broccoli and Carrot Slaw. And the Clean Plate Club will be bursting with new applicants.

Reuben Brunch Casserole plated from Granny's Recipe Box Blog

Reuben Brunch Casserole recipe card from Granny's Recipe Box Blog

Reuben Brunch Casserole

This easy brunch casserole is perfect for a holiday brunch or for those breakfast-for-dinner nights when you're fresh out of dinner ideas!

Servings: 10
  • 10 slices rye bread cut into 3/4 inch cubes
  • 1 1/2 lbs cooked corned beef
  • 2 1/2 c shredded Swiss cheese
  • 6 eggs, lightly beaten
  • 3 c milk
  • 1/4 t pepper
  1. Grease 13X9 inch glass baking dish. Arrange bread cubes on bottom of dish.

  2. Coarsely shred corned beef with a knife. Layer meat over the bread. Sprinkle cheese on top.

  3. Beat the eggs, milk, and pepper in a bowl until well blended. Pour over the corned beef mixture. Cover with foil.

  4. Refrigerate for several hours or overnight (the longer, the better, but we have refrigerated it for as little as an hour and it turned out well).

  5. When ready to bake, preheat oven to 350.

  6. Bake casserole, covered in preheated oven for 45 minutes. Then bake uncovered for 10 more minutes or until the cheese is bubbly and puffed. Serve immediately.

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