Reuben Breakfast Casserole
Wake up to a savory delight with this Reuben breakfast casserole—layers of tender corned beef, tangy sauerkraut, crunchy pickles, and melted Swiss cheese soaked in a flavorful egg and Russian dressing mixture, baked to golden perfection for a rich, irresistible start to your day.
Prep Time:
20 min
Cook Time:
40 min
Servings:
8
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Ingredients
- 10 Slices rye bread, cubed
- 1 Pound sliced corned beef, chopped
- 14 Ounces sauerkraut, well drained
- 1 Cup hamburger dill pickle chips, chopped
- 3 Cups shredded Swiss cheese
- 2 Cups Egg Beaters Original Liquid Egg Substitute – 16 Ounces
- ½ Cup milk
- ½ Cup Russian dressing
- 2 Tablespoons Dijon mustard
- 2 green onions, chopped
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Egg Beaters Original Liquid Egg Substitute – 16 OuncesInstructions
- Layer half of bread cubes in a lightly greased 13 x 9-inch baking dish.
- Top with half of beef, half of sauerkraut, half of pickles and 1½ cups cheese.
- Repeat layers.
- Whisk together egg substitute, milk, dressing and mustard.
- Pour over cheese.
- Cover, and refrigerate at least 8 hours.
- Preheat oven to 375°F.
- Uncover casserole, and let stand at room temperature 30 minutes.
- Bake 40 to 50 minutes or until center is set.
- Let stand 10 minutes before cutting into squares.
- Sprinkle with green onion.
Note: Garnish casserole with sliced dill pickles, if desired.
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