Reuben Brunch Bake

[Modemouth]

Reuben Brunch Bake



8 eggs, lightly beaten
1 can (14-1/2 ounces) sauerkraut, rinsed and drained
2 cups (8 ounces) shredded Swiss cheese
1 package (2-1/2 ounces) deli corned beef, cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup milk
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3 slices rye bread, toasted and coarsely chopped
1/4 cup butter, melted
In a large bowl, combine the first nine ingredients (through salt and pepper). Pour into a greased 11 by 7-inch baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350 for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 to 12