Monto Cristo Style Breakfast Casserole
Prep Time – 10 minutes
Cook Time – 40 minutes
Total Time – 50 to 60 minutes
Servings – 6 (can double and use 9 x 13)
I came across this recipe, printed and saved, and only recently tried it out. Seems everyone enjoyed, even a group who laughed when served and said a few of them had Monte Cristo Sandwiches the day before arriving. They gave it the thumbs up anyway. Easy to make and does not require and overnight fridge like many recipes, I have seen Canadian Bacon used in lieu of bacon as well.
Seen in photo served with our Red, White and Blue Potato Medley.
- 4 large eggs
- 1 ½ cups Half & Half (or fuller fat milk)
- 1 ½ tsp Dijon Mustard
- Pinch of nutmeg
- Salt & Pepper (to taste)
- 6 cups slightly stale, cubed French bread
- 2 cups diced ham
- 1 ½ cups shredded Swiss cheese
- Powdered sugar (optional for garnish)
- Raspberry preserves, warmed and stirrable (optional for garnish)
- Pre warm oven to 350°F.
- Add the eggs, Half & Half, mustard, nutmeg and salt & pepper in a large bowl. Whisk together the mixture until completely smooth
- Add the bread stirring until all the bread is coated with the egg.
- Stir the ham and half the cheese until evenly incorporated.
- Lightly spray an 8 x 8 baking dish or pan with non-stick cooking spray. Pour the egg mixture out into the pan, evenly spreading out. Sprinkle the remaining cheese over the dish.
- Bake at 350°F for 40 minutes, or until golden brown on top or until a knife inserted in the center comes out clean.
- Let the casserole rest 2 minutes before slicing and plating.
- If choosing garnish, sprinkle powder sugar on each and add raspberry preserve dollop.