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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.