Reuben Breakfast Strata

From BHG. This is sort of reuben-like only there is no sauerkraut (which is ok by me because I don't love-love it).

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 6  cups  cubed  rye bread (about 8 slices)
• 12  ounces  sliced deli corned beef, chopped
• 1 1⁄2 cups  shredded swiss cheese
• 8  eggs
• 1 1⁄4 cups milk
• 1⁄2 cup  bottled  thousand island dressing
• 1⁄2 teaspoon caraway seed
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon salt

Directions

1. In a mixing bowl, combine the bread cubes, corned beef, and 1 cup Swiss cheese; spread mixture into a greased 3-quart baking dish.
2. In a mixing bowl, whisk the eggs, milk, salad dressing, caraway seeds, dry mustard, and salt together; pour egg mixture over bread mixture, pressing slightly to thoroughly moisten bread.
3. Cover and chill for 2 to 24 hours.
4. Sprinkle with remaining cheese.
5. Bake, uncovered, at 350° (preheated) for 40-45 minutes or until knife comes out clean.
6. Let stand 10 minutes before serving.