This strata is sure to become part of your breakfast or brunch repertoire — and it’s a great way to enjoy the flavors
of a classic Reuben.
Makes
12 servings
Total Time
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Ingredients
COAT:
COVER:
BLEND:
Test Kitchen Approved
No leftover corned beef? No worries. Just buy about 1 pound unsliced corned beef from the deli counter at your local grocery store.
Instructions
Coat bottom and sides of a 9×13-inch baking dish with butter.
Cover bottom of dish with a layer of bread slices. Top with 1 cup each corned beef, sauerkraut, and cheese. Drizzle ½ cup dressing over top, then season with salt and pepper. Repeat layering two more times.
Blend eggs, milk, and Dijon until combined; pour over layers in baking dish. Sprinkle remaining 1 cup cheese over top. Cover strata with plastic wrap and press down. Refrigerate strata at least 1 hour or up to 24 hours. Preheat oven to 350° and remove plastic wrap.
Bake strata, uncovered, until puffy and cooked through (160°), about 1 hour. Let strata stand 10 minutes before serving.
Press down on the strata to encourage the bread to absorb the egg-milk mixture.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 580
% Daily Value*
Total Fat 35g 53%
Saturated Fat 13g 65%
Cholesterol 265mg 88%
Sodium 1459mg 60%
% Daily Value*
Carbs 34g 11%
Fiber 4g 16%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.
