Reuben Brunch Bake

• 8 large eggs, lightly beaten
• 1 can (14-1/2 ounces) sauerkraut, rinsed and well drained
• 2 cups shredded Swiss cheese
• 1/2 cup chopped green onions
• 1/2 cup whole milk
• 1 package (2 ounces) thinly sliced deli corned beef, cut into 1-inch pieces
• 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

1. Combine the first nine ingredients. Pour into a greased 11x7-in. baking dish. Refrigerate, covered, overnight.
2. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before serving.

eggs, sauerkraut, swiss cheese, green onions, milk, deli, mustard, salt, pepper, rye bread, butter

Taken from www.tasteofhome.com/recipes/reuben-brunch-bake/ (may not work)