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Reuben Strada – Unique Brunch Recipe

Recipe for Reuben Egg Strada for BrunchYou’ve probably had strada – a baked, layered egg dish, for breakfast at some point in your life.   I’ve varied this recipe to produce an entree more on the (unch) side than the (br) side for brunch.

8 slices of rye or pumpernickel bread, crusts removed

1/2 pound thin sliced, lean corned beef

8 slices swiss cheese

1 small can of sauerkraut, drained

6 eggs, beaten

1 1/2 C cream or your choice of milk

Lay bread in bottom of 9×13 casserole dish

Layer meat, cheese on top of bread

Take drained sauerkraut and SQUEEZE between your hands to remove all remaining liquid, and sprinkle on top of meat and cheese.

Combine cream and eggs, mix.

Pour cream and egg mixture on top of casserole contents.

Cover with foil, and let rest in refrigerator at least overnight.

The next day, bake at 350 for 45 minutes, remove boil, broil for 3 minutes.

Remove from oven, let sit for 10 minutes before slicing into squares.

Plate with fruit cup or breakfast potatoes, serve, enjoy.

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