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Monte Cristo Breakfast Casserole Recipe

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4.6 from 72 reviews

A delicious and hearty Monte Cristo Breakfast Casserole featuring layers of ham, turkey, Swiss cheese, and bread soaked in a flavorful egg mixture. Perfect for a brunch or special breakfast, this casserole is baked to golden perfection and served with a dusting of powdered sugar and optional raspberry jam for a sweet and savory twist.

Ingredients

Base

  • 12 slices of white bread, crusts removed

Meats and Cheese

  • 8 ounces of deli ham, thinly sliced
  • 8 ounces of deli turkey, thinly sliced
  • 8 ounces of Swiss cheese, sliced

Egg 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

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

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with some of the melted butter to prevent sticking.
  2. Layer bread: Arrange 6 slices of bread in a single layer on the bottom of the prepared baking dish, ensuring full coverage.
  3. Add meat and cheese layer: Evenly distribute half of the sliced ham, turkey, and Swiss cheese over the first bread layer.
  4. Add second layers: Place the remaining 6 slices of bread on top of the meats and cheese, then layer the remaining ham, turkey, and Swiss cheese evenly over the bread.
  5. Whisk egg mixture: In a large bowl, whisk together eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until fully combined and smooth.
  6. Pour egg mixture: Carefully pour the egg mixture evenly over the layered casserole, gently pressing down so the bread absorbs the liquid thoroughly.
  7. Add melted butter: Drizzle the remaining melted butter over the top to help with browning and flavor.
  8. Rest the casserole: Cover the baking dish with foil and let it sit for at least 30 minutes, or refrigerate overnight for deeper flavor and better texture absorption.
  9. Bake covered: Place the covered casserole in the preheated oven and bake for 30 minutes to cook through the egg mixture.
  10. Bake uncovered: Remove the foil and continue baking for 15-20 minutes until the top turns golden brown and the casserole is fully set.
  11. Cool and serve: Allow the casserole to cool slightly before dusting with powdered sugar if desired. Serve warm, accompanied by raspberry jam for a sweet contrast.

Notes

  • For best results, allow the casserole to soak overnight in the refrigerator before baking.
  • You can substitute whole wheat bread for a healthier option, though the texture may vary.
  • Raspberry jam is optional but adds a lovely sweet and tangy flavor that complements the savory layers.
  • Adjust the cayenne pepper amount to your spice preference or omit for no heat.
  • Leftovers can be refrigerated and reheated in the oven or microwave.

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