This Monte Cristo Style Breakfast Casserole features chopped chunks of ham and melted Swiss cheese. It deconstructs the now classic sandwich and reassembles it in a baking dish making for an absolutely delicious, easy, all in one breakfast or brunch bake.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 4 large eggs
- 1 1/2 cups half & half, or fuller fat milk
- 1 1/2 tsp Dijon mustard
- pinch of nutmeg
- salt & pepper, to taste
- 6 cups slightly stale, cubed French bread
- 2 cups diced ham
- 1 1/2 cups shredded Swiss cheese
- powdered sugar optional, for garnish
- raspberry preserves, warmed until stirrable optional, for garnish
Instructions
- Add the eggs, half and half, mustard, nutmeg, and salt & pepper to a large bowl. Whisk together until the mixture’s completely smooth.
- Add the bread, stirring until all of the bread is well coated with egg.
- Stir in the ham and half of the cheese until evenly incorporated.
- Lightly spray an 8×8″ baking dish with non stick cooking spray. Pour the egg mixture out into the pan, evenly spreading it out. Sprinkle the remaining cheese evenly out over the dish.
- Bake at 350 degrees for 40 minutes, or until golden brown on top and a butter knife inserted in the center comes out clean.
- Let the casserole rest 2 minutes before slicing and plating. If using, sprinkle each slice lightly with sifted powdered sugar. Drizzle with the warm raspberry preserves, and serve immediately.