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Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole

This recipe transforms the classic Monte Cristo sandwich into a simple, shareable casserole perfect for a holiday morning or lazy Sunday brunch. It captures all the iconic sweet and savory flavors by layering French bread, ham, and Swiss cheese in a rich egg custard, then baking it into a golden, puffy dish. Serving it with raspberry preserves is essential to complete the classic taste experience.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 241
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 Whole Large Eggs
  • 1 1/2 Cups Fat-Free Half & Half
  • 1 1/2 Tsp. Dijon Mustard
  • Pinch of Nutmeg
  • Salt & Pepper to Taste
  • 6 Cups Stale Cubed French Bread
  • 9 Oz. Ham, diced
  • 1 1/2 Cups Shredded Swiss Cheese

Equipment

  • 8x8-inch or 9x9-inch baking dish
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch or 9x9-inch baking dish with non-stick spray and set it aside.
  2. In a large mixing bowl, whisk together the eggs, fat-free half & half, Dijon mustard, nutmeg, salt, and pepper until they are completely combined and slightly frothy.
  3. Gently add the 6 cups of cubed stale bread to the egg mixture. Stir carefully with a spatula until all the bread is evenly coated and has started to absorb the liquid.
  4. Fold in the 9 ounces of diced ham and about 1 cup of the shredded Swiss cheese.
  5. Pour the entire mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of Swiss cheese over the top.
  6. Bake for about 40 minutes. The casserole is done when the edges are golden brown, the cheese is melted and bubbly, and a knife inserted into the center comes out clean.
  7. Remove the casserole from the oven and let it cool for at least 5-10 minutes to allow it to set before slicing and serving. Serve warm with raspberry preserves.

Notes

For the best texture, use stale, dry bread as it absorbs the custard without becoming mushy. You can assemble the entire casserole the night before and refrigerate it for a stress-free morning; just add 5-10 minutes to the baking time. If the top begins to brown too quickly, tent the dish loosely with aluminum foil to prevent burning while the center finishes cooking.