St. Patrick’s Day Breakfast Casserole

Yes, I do like my “get ready the day before casseroles” and this breakfast treat is a way to use up that leftover corned beef.  The crunchy topping is a nice change from having the bread on the bottom.

St. Patrick's Day Breakfast Casserole

  • 8 eggs, lightly beaten
  • 14-1/2 oz. sauerkraut, rinsed and drained well
  • 2 cups Swiss cheese, shredded
  • 6-8 oz. corned beef cut into small pieces
  • 1/2 cup green onions, chopped
  • 1/2 cup milk
  • 1 tbsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3-4 slices of rye bread (I used Pepperidge Farms Deli Swirl Rye and Pumpernickel Bread), toasted and coarsely chopped
  • 1/4 cup butter, melted

Combine the first 9 ingredients and pour into a greased 11- x 7- x 2-inch baking dish.  Cover and refrigerate overnight.

Remove from the refrigerator 30 to 60 minutes before baking.  Toss bread and butter and sprinkle over casserole.  Bake, uncovered, in a preheated 350 degree oven for about 45 minutes.  Check with a sharp knife in the center and if it comes out clean it is done.  Let stand a few minutes before cutting.

Comment:  I used a heavy red,  Le Creuset baking dish when I made this casserole recently and it took an additional 20 minutes to cook through.  Always adjust your cooking time depending on the type of baking dish you are using in addition to factors such as  all ovens cook differently.   If I would have used a metal pan or a glass baking dish it would not have taken that long.

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