Rueben Brunch Casserole
Yield
1 servingsPrep
24Cook
50 minReady
24Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | slices |
rye bread
|
|
| 1 ½ | pounds |
corned beef
cooked |
|
| 2 ½ | cups |
swiss cheese
(10 oz), shredded |
|
| 6 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | slices |
rye bread
|
|
| 680.4 | g |
corned beef
cooked |
|
| 591 | ml |
swiss cheese
(10 oz), shredded |
|
| 6 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Cut rye bread into ¾ inch cubes and lightly beat the eggs.
Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish.
Coarsely shred corned beef with knife.
Layer meat over bread. Sprinkle with cheese.
Beat eggs and milk and pepper in a bowl until well blended.
Pour over corned beef mixture.
Cover with foil. Refrigerate overnight.
When ready to bake, preheat oven to 350℉ (180℃).
Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed.
