Corned Beef Breakfast Bake with Swiss Cheese Sauce
Corned Beef Bake With Swiss Cheese Sauce
This Corned Beef Bake with Swiss Cheese Sauce is absolute perfection for brunch on Saint Patrick’s Day morning. Make this with corned beef, butter, onions, celery, and delicious rye bread cubes. The Swiss Cheese sauce is the icing on the cake. The Swiss cheese sauce is easy to make, it just needs to be made right before serving. I grew up on the Southwest Side of Chicago in a neighborhood near Midway Airport. Saint Patrick’s Day was always celebrated the week before at the very popular South Side Irish Parade. This casserole reminds me of something that would be PERFECT for breakfast that kicks of the festivities of this day. This recipe is also a great way to use up leftover corned beef, serve it as a delicious weeknight dinner.
You can read more about the South Side Irish Parade by clicking here.
Additionally, you can make this recipe the night before and bake when ready The full printable recipe for this Corned Beef breakfast Bake with Swiss Cheese Sauce is below. I include a few more pictures and paragraphs beyond the recipe for those who may need a little more guidance.
Full, Printable Recipe
Corned Beef Breakfast Bake with Swiss Cheese Sauce
A perfect Saint Patrick's Day Breakfast Bake and also a great way to use up your leftover corned beef. This recipe uses rye bread cubes, diced corned beef, onions, celery and caraway seeds. As it bakes you make a creamy Swiss Cheese Sauce that goes great on the finished casserole.
- For The Casserole
- 2 cups of diced corned beef
- Approximately 6 cups of rye bread cut into bite sized cubes. The bread cubes should fill a standard 9 x 13 casserole dish.
- 1/2 cup finely diced yellow onions
- 1/2 cup of finely diced celery
- 1 tablespoon of caraway seed
- 6 tablespoons of salted butter (divided)
- 2 cups of beef or vegetable broth
- 1 cup of milk
- 1 cup of heavy cream
- 6 eggs
- onion powder
- garlic powder
- chili powder
- dried parsley
- black pepper
- For The Swiss Cheese Sauce
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1/2 teaspoon of dry mustard
- 1 teaspoon of dried parsley
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of sweet paprika
- Black Pepper
- Salt to taste
- 1 Cup of shredded Swiss cheese
- 2 cups of milk
- In a skillet, melt two tablespoons of butter, add your onions and celery and sauté until soft and the onions are golden brown. Add your caraway seeds and sauté until they are slightly toasted. Add onion, garlic powder to taste and black pepper. Add your diced corned beef and sauté until the corned beef is slightly toasted.
- Add the beef or veggie broth, bring to a simmer and turn off heat.
- Add your rye bread cubes to a casserole dish and pour the corned beef mixture over the bread cubes. Toss the cubes with the corned beef mixture until all the cubes are coated.
- In a bowl, whisk the eggs with the milk and cream, season with a little bit if garlic and onion powders, dried parsley, black pepper and chili powder. About 1/2 teaspoon each or you can add more or less to your preference.
- Pour the milk and eggs mixture over the casserole. Dot the top with the rest of the butter. At this point you can cover and let sit overnight, or let sit for about 20 minutes before baking.
- If you make this ahead of time and let sit overnight, let it sit on counter for 30 minutes before baking.
- When ready to bake, bake at 375 degrees for about 35 minutes. You will know its ready when the center is firm and the casserole is golden brown and the top has some crispy bits.
- When you pull the casserole from the oven, then make the cheese sauce.
- For the cheese sauce, melt two tablespoons of butter in a skillet and add the 2 tablespoons of flour. Keep the heat lower, but sauté the flour with the butter using a whisk and whisking until smooth. Slowly add the milk about 1/4 cup at a time, it should be boiling slowly as you whisk and add the milk. Whisk constantly. This should turn into a smooth mixture that will coat the back of a spoon. When all the milk is added and the mixture is thickened, turn off heat add the spices to your taste preference, and slowly stir in the Swiss cheese, until it is melted.
- I drizzle the cheese sauce over the top of the casserole before serving and serve the rest on the side for those who want extra.
Swiss Cheese Sauce
The Swiss cheese sauce may seem intimidating to make, but do not stress. It is very easy to make if you follow the step by step I included in the recipe. The sauce does need to be made right before serving, but it should only take a few minutes. If this sauce does intimidate you, you can choose to melt Swiss cheese on the top in the last fifteen minutes of baking.
No Corned Beef, No Problem.
If you did not make a corned beef this holiday but would still like to make this breakfast bake, no problem. Just buy about a pound of corned beef from your deli. I did ask my deli to slice the corned beef thicker. If you are on a budget, the Carl Buddig Corned Beef will also do just fine.
Easy Oven Baked Corned Beef
If you would like to make a corned beef this year and feel intimidated. CLICK HERE For my Easy Oven Baked Corned Beef Recipe which will yield perfectly sliced corned beef to eat and then to use for this recipe. If you would like to try some of my other Saint Patrick’s Day Recipes. Follow the links below.
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