Wake up your tastebuds with the flavour and tang of mustard in this Reuben Strata for brunch.
Spray a 9 inch x 13 inch x 2 inch (22 cm x 34 cm x 5 cm) baking dish with non-stick cooking spray.
Layer half of the pumpernickel bread cubes on bottom of baking dish. Mix prepared mustard with melted butter and drizzle half over bread cubes. Top with layers of corned beef, sauerkraut, and Swiss cheese. Top with remaining bread cubes and drizzle remaining half of mustard mixture over all.
In a bowl, whisk together eggs, milk, onion, dry mustard, salt, pepper and garlic. Slowly pour over strata.
Let sit at room temperature for 30 minutes, or up to 12 hours covered in refrigerator.
Preheat oven to 325° F (160° C) and bake strata for 50 minutes or until a knife, inserted, comes out clean.
Serving Size 1/8 of pan
Servings 8
- Amount Per Serving
- Calories 342
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8.7g44%
- Trans Fat 0g
- Cholesterol 175mg59%
- Total Carbohydrate 21.5g8%
- Dietary Fiber 3.2g13%
- Sugars 0.9g
- Protein 22.2g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Spray a 9 inch x 13 inch x 2 inch (22 cm x 34 cm x 5 cm) baking dish with non-stick cooking spray.
Layer half of the pumpernickel bread cubes on bottom of baking dish. Mix prepared mustard with melted butter and drizzle half over bread cubes. Top with layers of corned beef, sauerkraut, and Swiss cheese. Top with remaining bread cubes and drizzle remaining half of mustard mixture over all.
In a bowl, whisk together eggs, milk, onion, dry mustard, salt, pepper and garlic. Slowly pour over strata.
Let sit at room temperature for 30 minutes, or up to 12 hours covered in refrigerator.
Preheat oven to 325° F (160° C) and bake strata for 50 minutes or until a knife, inserted, comes out clean.