Introduction

This Monte Cristo Breakfast Casserole is a delicious twist on the classic sandwich, perfect for a hearty morning meal. Layers of ham, Swiss cheese, and French bread soaked in a flavorful egg mixture come together in this easy, make-ahead dish. It’s ideal for family breakfasts or brunch gatherings.

A single square piece of bread pudding with a crispy golden brown top layer mixed with light brown and beige soft bread inside, topped unevenly with glossy dark red berry sauce that drips slightly around it, and dusted with white powdered sugar. The dessert sits alone in the center of a white plate with a plain white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 whole large eggs
1 1/2 cups fat free half & half
1 1/2 teaspoons Dijon mustard
Pinch of nutmeg
Salt and pepper to taste
6 cups stale cubed French bread
9 oz. ham
1 1/2 cups shredded Swiss cheese

Instructions

Step 1: Preheat the oven to 350°F and lightly coat the inside of an 8×8 or 9×9 inch baking dish with non-stick spray; set aside.
Step 2: In a large bowl, whisk together the eggs, half & half, Dijon mustard, nutmeg, salt, and pepper until fully combined.
Step 3: Stir in the cubed French bread, making sure the bread is evenly coated with the egg mixture.
Step 4: Fold in the ham and 1 cup of the shredded Swiss cheese, reserving the remaining cheese for topping.
Step 5: Pour the mixture into the prepared baking dish and sprinkle the remaining cheese on top.
Step 6: Bake for about 40 minutes, or until the edges are golden brown and the cheese is melted and bubbly.
Step 7: Remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, ideally with a side of raspberry preserves.

Tips & Variations

Use day-old French bread for better texture, as it soaks up the egg mixture without getting soggy.
Substitute the ham with turkey or cooked bacon for a different meaty flavor.
Try mixing in a pinch of cayenne or smoked paprika for a subtle spicy kick.
For a richer casserole, use whole milk or cream instead of fat free half & half.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 1-2 minutes or until warmed through. This casserole can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A piece of bread pudding sits in the center of a white plate on a white marbled background. The dessert has a visible three-layer texture: a light golden-brown crust on top with uneven edges, soft and fluffy bread in the middle that is pale cream in color, and thin slices of pink ham tucked inside the bread. Deep red berry sauce is drizzled over the top and around the sides, pooling slightly at the base. The bread pudding is dusted lightly with white powdered sugar, giving it a delicate finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole and refrigerate it overnight before baking. This allows the bread to fully absorb the egg mixture, making it even more flavorful.

What can I serve with Monte Cristo Breakfast Casserole?

It pairs wonderfully with fresh fruit, a light green salad, or a dollop of raspberry preserves for a touch of sweetness that complements the savory flavors.

Monte Cristo Breakfast Casserole Recipe

Print Recipe

★★★★★

4.7 from 122 reviews

A delicious Monte Cristo Breakfast Casserole that combines savory ham, Swiss cheese, and cubed French bread soaked in a flavorful egg custard, baked to golden perfection. This hearty casserole makes a perfect brunch or breakfast dish, especially when served with raspberry preserves for a sweet contrast.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Egg Mixture

4 Whole Large Eggs
1 1/2 Cups Fat Free Half & Half
1 1/2 Teaspoons Dijon Mustard
Pinch of Nutmeg
Salt & Pepper to Taste

Main Ingredients

6 Cups Stale Cubed French Bread
9 Ounces Ham, diced
1 1/2 Cups Shredded Swiss Cheese

Instructions

Prepare the Baking Dish: Preheat the oven to 350 degrees F. Lightly coat an 8×8″ or 9×9″ baking dish with non-stick cooking spray and set it aside.
Mix the Egg Custard: In a large bowl, whisk together the eggs, fat free half & half, Dijon mustard, nutmeg, salt, and pepper until well combined and smooth.
Coat the Bread: Add the cubed French bread to the egg mixture and stir thoroughly to ensure each bread piece is evenly coated with the custard.
Add Ham and Cheese: Gently fold in the diced ham and 1 1/2 cups of shredded Swiss cheese into the bread mixture, distributing them evenly throughout.
Assemble the Casserole: Pour the prepared mixture into the greased baking dish, spreading it out evenly.
Bake: Place the casserole in the preheated oven and bake for about 40 minutes, or until the edges are golden brown and the cheese has melted and is bubbly.
Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before slicing. Serve warm, ideally with a side of raspberry preserves to add a delightful sweet contrast.

Notes

Using stale French bread helps absorb the custard better and prevents sogginess.
Feel free to substitute ham with turkey or cooked chicken for variation.
Add fresh herbs like thyme or parsley for added flavor if desired.
The casserole can be prepared the night before and baked in the morning for convenience.
Store leftovers in the refrigerator and reheat before serving.

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