Print

Monte Cristo Breakfast Casserole Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

A savory and slightly sweet breakfast casserole inspired by the classic Monte Cristo sandwich, featuring layers of ham, turkey, Swiss cheese, and bread soaked in a rich egg custard, baked to golden perfection and optionally dusted with powdered sugar and served with raspberry jam.

Ingredients

Scale

Bread and Meat

  • 12 slices of white bread, crusts removed
  • 8 ounces of deli ham, thinly sliced
  • 8 ounces of deli turkey, thinly sliced

Cheese

  • 8 ounces of Swiss cheese, sliced

Custard Mixture

  • 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

Finishing Touches

  • 2 tablespoons of butter, melted
  • Powdered sugar for dusting
  • Raspberry jam for serving (optional)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with some of the melted butter to prevent sticking.
  2. Arrange Bottom Bread Layer: Lay out 6 slices of bread on the bottom of the prepared baking dish in a single even layer to serve as the casserole base.
  3. Add First Meat and Cheese Layer: Evenly distribute half of the ham, turkey, and Swiss cheese over the bread layer to build flavor and texture.
  4. Add Top Bread and Remaining Meat and Cheese: Place the remaining 6 slices of bread on top of the layers, followed by the rest of the ham, turkey, and cheese to complete the stack.
  5. Mix Egg Custard: In a large bowl, whisk together eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until smooth and fully combined for a flavorful soaking mixture.
  6. Pour Custard Over Casserole: Pour the egg mixture evenly over the layered ingredients in the baking dish, gently pressing the layers so the bread absorbs the custard well.
  7. Add Butter and Let Rest: Drizzle the remaining melted butter over the top, cover the dish with foil, and let it rest for at least 30 minutes or refrigerate overnight to allow full soaking.
  8. Bake Covered: Place the covered casserole in the preheated oven and bake for 30 minutes to cook through gently.
  9. Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and the egg custard is fully set.
  10. Cool and Garnish: Allow the casserole to cool slightly, then dust the top with powdered sugar if desired for a touch of sweetness.
  11. Serve: Serve the casserole warm alongside raspberry jam for dipping or spreading, enhancing the classic Monte Cristo flavor.

Notes

  • Removing the crusts ensures the layers meld together smoothly and adds to the soft texture.
  • For best flavor, prepare the casserole the night before and let it rest overnight in the refrigerator.
  • Raspberry jam is optional but adds a delightful contrast to the savory and slightly spicy notes.
  • Use a sharp knife to cut the casserole into portions after baking to maintain clean slices.
  • You can substitute whole milk with a lower-fat milk if desired, but it may affect richness.

Keywords: Monte Cristo, breakfast casserole, ham and cheese casserole, baked breakfast, savory breakfast, brunch recipe

Find it online: https://chefmilacook.com/monte-cristo-breakfast-casserole-recipe/