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Reuben Breakfast Casserole with Crescent Rolls
All of the things you adore about a Reuben sandwich, tucked inside a warm and comforting breakfast casserole. Crescent roll dough crust, corned beef, Thousand Island dressing, melty Swiss cheese, and eggs. Why wait until lunch to enjoy those delicious Reuben flavors?
Servings: 12
Calories: 177kcal
Equipment
- 9x13 Pyrex Baking Dish with a Lid
- Franks Kraut, Shredded, Canned, 14-Ounce (Pack of 24)
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Ingredients
- 1 package Pillsbury crescent rolls sheets
- 2 Tablespoons Thousand Island dressing
- 2 cups corned beef shredded or diced small
- 2/3 cup Frank's Kraut drained (rinse if desired)
- 6 eggs beaten
- 1/4 teaspoon black pepper
- 1/4 teaspoon caraway seeds
- 1 7 ounce package Swiss cheese, shredded (about 2 cups)
- fresh parsley for garnish if desired
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
- Spread the crescent roll dough into the bottom of the baking dish.
- Spread the Thousand Island dressing over the top of the dough.
- Top with corned beef then drained sauerkraut.
- Add caraway and pepper to beaten eggs, pour over the top.
- Sprinkle with cheese.
- Bake for 30 minutes. Let rest for 10 minutes before cutting. Top with fresh parsley if desired.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
Serving: 1 | Calories: 177kcal | Carbohydrates: 3g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 129mg | Sodium: 270mg | Sugar: 1g