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Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole

This recipe transforms the classic sweet and savory Monte Cristo sandwich into a stunning, crowd-pleasing brunch casserole. Layers of ham, turkey, and Swiss cheese are soaked in a tangy Dijon-infused egg custard, which can be prepared the night before. Simply bake in the morning for a decadent and easy meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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)

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Whisk
  • Spatula
  • Foil
  • Knife

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of the melted butter.
  2. Lay out 6 slices of bread on the bottom of the prepared baking dish to form a single, even layer.
  3. Layer half of the ham, turkey, and Swiss cheese evenly over the bread layer.
  4. Place the remaining 6 slices of bread on top, creating a second sandwich-like layer. Follow this with the rest of the ham, turkey, and Swiss cheese.
  5. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until everything is completely smooth and well combined.
  6. Pour the egg mixture evenly over the layers in the baking dish. Gently press down on the top layer with a spatula to ensure the bread absorbs the liquid.
  7. Drizzle the remaining melted butter over the top.
  8. Cover the dish with foil and let it sit for at least 30 minutes. For the absolute best results, let it rest overnight in the refrigerator.
  9. Bake, covered, in the preheated oven for 30 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the egg mixture is fully set. A knife inserted into the center should come out clean.
  11. Let the casserole cool for about 10 minutes before slicing. This helps it hold its shape. Dust with powdered sugar right before serving if you'd like.
  12. Serve warm, with a side of raspberry jam for that classic Monte Cristo experience.

Notes

For best results, use a sturdier bread like challah or brioche, and let the casserole rest overnight in the refrigerator. This allows the custard to fully saturate the bread. You can substitute Swiss cheese with Gruyère or Provolone. To check for doneness, insert a knife into the center; it should come out clean.