Main courses
Corned Beef Breakfast Casserole
Ingredients
- 4 cups cubed rye bread
- 110g shredded Kerrygold Mature Cheddar
- 2 tbsp melted Kerrygold Original Irish Butter
- 2 1/2 cups cubed, cooked corned beef
- 1 can sauerkraut, well drained
- 3 cups green onions, chopped and divided
- 3 large eggs
- 3/4 cup plus 2 tbsp milk
- 1/3 cup thousand island dressing
- 2 tsp stone ground mustard
- Salt and pepper
Directions
1. Preheat the oven to 180°C.
2. Toss the bread with butter, place cubes on a baking pan and lightly toast in the oven for 5-7 minutes.
3. Meanwhile, whisk together the eggs, milk, dressing and mustard. Season with salt and pepper.
4. In a large bowl, combine toasted bread with corned beef, sauerkraut, 2/3 cup cheese and all green onions except 1 tbsp. Pour the egg mixture over the bread cube mixture in a 11 x 7 inch baking dish.
5. Bake uncovered for 35-40 minutes or until the liquid is nearly absorbed. Top with the remaining cheese and bake another 5 minutes or until cheese is melted. Sprinkle with remaining green onions and allow to cool for 5-10 minutes before serving.
2. Toss the bread with butter, place cubes on a baking pan and lightly toast in the oven for 5-7 minutes.
3. Meanwhile, whisk together the eggs, milk, dressing and mustard. Season with salt and pepper.
4. In a large bowl, combine toasted bread with corned beef, sauerkraut, 2/3 cup cheese and all green onions except 1 tbsp. Pour the egg mixture over the bread cube mixture in a 11 x 7 inch baking dish.
5. Bake uncovered for 35-40 minutes or until the liquid is nearly absorbed. Top with the remaining cheese and bake another 5 minutes or until cheese is melted. Sprinkle with remaining green onions and allow to cool for 5-10 minutes before serving.
