Introduction

This Monte Cristo Breakfast Casserole combines savory layers of ham, turkey, and Swiss cheese with a rich egg custard for a satisfying morning meal. It’s an easy, make-ahead dish perfect for brunch or holiday gatherings.

A close-up shot of a thick sandwich featuring multiple layers: the top layer is golden brown and crispy with a slightly uneven texture, topped with green herbs and a light dusting of white powdered sugar. Below it, several slices of pink ham and melted white cheese alternate in thin layers, creating a rich stacked effect. The base is a soft, yellowish bread mixed with some egg, slightly soaked with syrup that pools on the white plate below, also sprinkled with powdered sugar and herbs. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 slices of white bread, crusts removed
8 ounces of deli ham, thinly sliced
8 ounces of deli turkey, thinly sliced
8 ounces of Swiss cheese, sliced
6 large eggs
2 cups of milk
2 tablespoons of Dijon mustard
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
2 tablespoons of butter, melted
Powdered sugar for dusting
Raspberry jam for serving (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of the melted butter.
Step 2: Lay out 6 slices of bread on the bottom of the prepared baking dish to form a single layer.
Step 3: Layer half of the ham, turkey, and Swiss cheese evenly over the bread layer.
Step 4: Place the remaining 6 slices of bread on top, followed by the remaining ham, turkey, and Swiss cheese.
Step 5: In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until well combined.
Step 6: Pour the egg mixture evenly over the layers in the baking dish, pressing gently to ensure the bread absorbs the liquid.
Step 7: Drizzle the remaining melted butter over the top.
Step 8: Cover the dish with foil and let it sit for at least 30 minutes or overnight in the refrigerator for the best results.
Step 9: Bake, covered, in the preheated oven for 30 minutes.
Step 10: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the egg mixture is set.
Step 11: Let the casserole cool slightly before dusting with powdered sugar if desired.
Step 12: Serve warm with a side of raspberry jam.

Tips & Variations

For a richer flavor, substitute half-and-half for the milk in the egg mixture.
Use whole wheat or multigrain bread for a heartier texture.
Add chopped fresh herbs like thyme or parsley to the egg mixture for added freshness.
If you prefer a spicier kick, increase the cayenne pepper slightly or add a dash of hot sauce.
Make it vegetarian by omitting the ham and turkey and adding sautéed mushrooms or spinach instead.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. This casserole can also be prepared ahead and baked fresh on the day of serving for best texture.

How to Serve

A thick slice of layered ham and cheese casserole sits on a white plate with a white marbled texture underneath. The bottom layer is a soft yellow egg mixture that looks fluffy and moist, topped by multiple thin layers of pink ham interspersed with melted white cheese. The top layer is a golden-brown toasted bread with a textured surface, slightly puffed and crispy, sprinkled with green herbs and a light dusting of white powdered sugar. Syrupy golden honey pools around the base, adding shine and richness to the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole the night before?

Yes, letting the casserole soak overnight in the refrigerator improves the flavor and allows the bread to fully absorb the egg mixture.

Can I freeze the Monte Cristo Breakfast Casserole?

While the casserole can be frozen before baking, it is best to bake it fresh for optimal texture. If freezing, wrap it tightly and thaw in the refrigerator overnight before baking.