Monte Cristo Breakfast Casserole
Monte Cristo Breakfast Casserole is simple and a family favorite. Prepared with brioche bread, deli ham, two different kinds of cheeses, raspberry preserves, and powdered sugar…seriously, it’s just SO GOOD!
If you love breakfast casseroles, you may want to try this sausage green chile breakfast casserole. You may also enjoy our Kentucky Hot Brown sliders.
WHY WE LOVE THIS RECIPE
We love a good breakfast casserole over here at Front Porch Life! Most of the time, they are easy and pack a punch in the flavor department. That is precisely what makes this recipe so great. Traditionally, a Monte Cristo sandwich is a ham and cheese sandwich that is pan or deep-fried. This casserole has most of the elements of a Monte Cristo sandwich, but it is baked. This is the perfect dish for entertaining because you can make it the night before and bake it in the morning. It’s great for Easter, Christmas morning or a Derby or Mother’s Day brunch.
KEY INGREDIENTS
- Brioche bread
- Deli ham
- Swiss cheese
- Raspberry preserves
- Honey mustard
- Milk
- Eggs
- Salt and Pepper
- Shredded smoked Gouda cheese
- Powdered Sugar
SWAPS
You could swap out ham for Canadian bacon or turkey. You can always use different types of cheese, but be sure to use ones that will melt. Not a fan of raspberry jelly? Use strawberry!
HOW TO COOK
This is a simple casserole that takes very little time to prepare. Honestly, putting the sandwiches together is what takes the longest.
COOKING
- Spread a layer of raspberry preserves on half of the bread slices (about a teaspoon). Then top with ham and Swiss cheese. On the other bread slices, spread each one with a dollop of honey mustard (be generous, this is what adds to the flavor). Place the bread slices with the honey mustard on top of the other slices to make a ham sandwich. Cut each sandwich diagonally from each corner to make triangles.
- Place the triangle pieces in the prepared pan with the pointy ends up.
- In a bowl, whisk together milk, eggs, salt, and pepper, and then pour over all the triangle pieces. Sprinkle the smoked Gouda cheese over the entire dish. Cover the pan with aluminum foil and place in the refrigerator for at least 4 hours (can chill overnight).
- When you are ready to bake the dish, preheat the oven to 350, remove the cover, and bake for 30-35 minutes or until the eggs are set (no longer runny).
- Cool for 5-10 minutes and dust with powdered sugar. Slice and serve with a dollop of raspberry preserves.
TIP
Most people will like the fact that you can make monte cristo breakfast casserole ahead of time and store it in the fridge. However, you certainly don’t have to chill it over night. Just place it in the fridge for 4 hours and then bake.
STORING AND FREEZING
You can store it in the refrigerator for up to 3 days. To reheat, cover the dish with aluminum foil and place it in the oven at 350 degrees until heated through. This dish can easily be frozen. Just bake normally, take it out of the oven, bring it to room temperature, then cover it and place it in the refrigerator overnight. The next day, cover with plastic wrap and then aluminum foil and place in the freezer. It will keep for up to three months.
Monte Cristo Breakfast Casserole
Ingredients
- 12 slices of Brioche bread
- 6 slices of deli ham
- 6 slices of swiss cheese
- Raspberry preserves
- Honey mustard
- 1 3/4 cups of milk
- 8 large eggs
- Salt and Pepper to taste
- 1 cup of shredded smoked Gouda cheese
- Powdered Sugar
Instructions
- Spread a layer of raspberry preserves on half of the bread slices (about a teaspoon). Then top with ham and swiss cheese. On the other bread slices, spread each one with a dollop of honey mustard (be genergous, this is brings the flavor!) . Place the bread slices with the honey mustard on top of the other slices to make a ham sandwich. Cut each sandwich diagonally from each corner to make triangles.
- Place the triangle pieces in the prepared pan with the pointy ends up.
- In a bowl, whisk together milk, eggs, salt, and pepper, and then pour over all the triangle pieces. Sprinkle the smoked Gouda cheese over the entire dish. Cover the pan with aluminum foil and place in the refrigerator for at least 4 hours (can chill overnight).
- When you are ready to bake the dish, preheat the oven to 350, remove the cover, and bake for 30-35 minutes or until the eggs are set (no longer runny).
- Cool for 5-10 minutes and dust with powdered sugar. Slice and serve with a dollop of raspberry preserves.
Notes
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