What I love about this monte cristo breakfast casserole is how easy it is to customize. You can throw in whatever leftover ham you have from the holidays, and it always comes out delicious. I’ve even snuck in some veggies when I’m feeling particularly virtuous! It’s a lifesaver for busy weeknights when you want a breakfast casserole with ham and cheese ready for the next morning, or for those lazy weekend brunches when you actually have time to enjoy a cup of coffee while it bakes. There’s something magical about the combination of sweet and savory – the ham and cheese with that hint of sweetness – that just makes everyone happy.

Of course, there were a few learning curves along the way. I once tried to get too fancy and used some artisanal bread that ended up soaking up all the egg mixture and turning into a soggy mess. Lesson learned: stick with good ol’ reliable bread! Another time, I forgot to spray the baking dish and the casserole was practically cemented to the bottom. Oops! But hey, that’s cooking, right? We’ve all been there. Ever tried to substitute ingredients, only to have your dish turn into something completely unexpected? I remember one time I tried to make a “healthy” version of chocolate chip cookies using black beans. Let’s just say they didn’t last long.

But trust me, once you try this monte cristo breakfast casserole, it will become a staple in your house too. It’s just that good. So, grab your apron, and let’s get cooking!

Ingredients

1 loaf (1 pound) French bread, cut into 1-inch cubes
8 ounces sliced ham, diced
8 ounces sliced Swiss cheese, cut into 1-inch squares
8 ounces sliced turkey or chicken, diced (optional, but I love adding it!)
12 large eggs
2 cups milk (I use whole milk for extra richness, but any kind works)
1/2 cup heavy cream (This adds a velvety texture to the monte cristo breakfast casserole!)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter, melted
1/4 cup powdered sugar, for dusting
1/2 cup strawberry or raspberry jam, for serving

Now, let’s talk ingredients for a second. I always use a good quality French bread for my monte cristo breakfast casserole. You can find it fresh at most grocery stores, or even a day-old loaf works great. When making monte cristo breakfast casserole, you can find the ham and Swiss cheese at your local deli counter. I usually ask them to slice it a little thicker than usual so it holds up well in the casserole. Here’s a monte cristo breakfast casserole trick I learned from my mom: use leftover holiday ham! It adds so much flavor. I usually stock up on ham after Thanksgiving and Christmas specifically to make this monte cristo breakfast casserole throughout the year.

To save some time when making this monte cristo breakfast casserole, I often buy pre-diced ham and cheese. It’s a little more expensive, but it’s worth it when you’re short on time, especially if it’s one of those crazy mornings. As for the milk and cream, I find that whole milk and heavy cream give the monte cristo breakfast casserole the best flavor and texture, but you can definitely substitute with lower-fat options if you prefer.

Cost-saving tip: Buy your bread from the bakery’s day-old section; the slight staleness is perfect for soaking up the egg mixture in this monte cristo breakfast casserole. A lot of bakeries will deeply discount their breads that didn’t sell, so you can save a lot of money!

Storage tip: If you have leftover ham or cheese, wrap them tightly in plastic wrap and store them in the refrigerator for up to a week. The bread can be stored in a breadbox or a plastic bag at room temperature.

How to Make – Step-by-Step

Okay, ready to get started on this monte cristo breakfast casserole? It’s so easy, I promise!

Prepare the Bread: Spread the bread cubes on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until lightly toasted. This step is important because it helps the bread hold its shape in the casserole. I learned the hard way with monte cristo breakfast casserole that skipping this step results in a soggy bottom!
Combine the Ingredients: In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper. Make sure everything is well combined. A good whisk can make all the difference in the world when it comes to recipes like this one!
Layer the Casserole: Grease a 9×13 inch baking dish. Place half of the toasted bread cubes in the dish, followed by half of the diced ham, Swiss cheese, and turkey (if using). Repeat the layers with the remaining bread cubes, ham, cheese, and turkey.
Pour the Egg Mixture: Slowly pour the egg mixture evenly over the bread and meat layers. Gently press down on the bread to make sure it’s all submerged in the liquid. Don’t worry if your monte cristo breakfast casserole looks a little soggy at this point – it’s supposed to!
Refrigerate (Optional): Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the bread to soak up all the delicious flavors. If you’re short on time, you can skip this step, but I highly recommend it for the best results. In my kitchen, monte cristo breakfast casserole usually sits overnight because I make it the night before for easy peasy mornings.
Bake: Preheat your oven to 350°F (175°C). Drizzle the melted butter evenly over the top of the casserole. Bake for 45-50 minutes, or until the casserole is golden brown and set. Your monte cristo breakfast casserole should smell like a mixture of warm bread, ham, and cheese – pure comfort food! I learned that the internal temperature should be at least 165 degrees Fahrenheit to ensure that it’s safe to eat. I like to use an external link here to double-check, just to be safe. (FoodSafety.gov – Safe Minimum Internal Temperatures)
Cool and Serve: Let the casserole cool for a few minutes before cutting into squares and serving.

While the monte cristo breakfast casserole is baking, I usually tidy up the kitchen or catch up on some reading. It’s my little slice of me-time! And the best part is, the house smells amazing while it’s baking.

Family tested shortcut: assemble everything the night before and bake it off in the morning!

Serving Suggestions

Okay, so the monte cristo breakfast casserole is out of the oven, golden brown and bubbly. Now what? Well, let me tell you how my family enjoys this culinary masterpiece!

The kids love our monte cristo breakfast casserole when I serve it with a side of fresh fruit. Berries, melon, or even a simple fruit salad are all great choices. And of course, no monte cristo breakfast casserole is complete without a dusting of powdered sugar and a generous dollop of strawberry or raspberry jam. The sweetness of the jam perfectly complements the savory ham and cheese. It’s heaven in every bite! When I don’t have any jam, I use maple syrup, and it is still heavenly!

My go-to side dishes that pair with monte cristo breakfast casserole are either a simple green salad (for a bit of freshness) or some crispy bacon (because, well, bacon!). The salad provides a nice contrast to the richness of the casserole, while the bacon just takes it over the top.

This monte cristo breakfast casserole is perfect for so many occasions. I make it for Christmas morning, Easter brunch, Mother’s Day, or any special occasion when I want to impress my family and friends. It’s also great for potlucks and holiday gatherings. One year, I was in charge of bringing a dish to the potluck. Safe to say, my casserole was devoured in minutes.

For presentation tips, I like to sprinkle a little extra powdered sugar over the top of the monte cristo breakfast casserole before serving. It just makes it look extra pretty. I also sometimes garnish it with a few fresh berries or a sprig of mint.

If you have extra monte cristo breakfast casserole, you can store it in the refrigerator for up to 3 days. It reheats well in the microwave or oven. Sometimes, if I have a small amount of leftovers, I’ll chop it up and add it to a frittata or omelet. It’s a great way to use up every last bit!

As for seasonal variations, I’ve tried adding different types of cheese, like Gruyere or Fontina, for a more sophisticated flavor. In the fall, I sometimes add a little bit of pumpkin puree to the egg mixture for a seasonal twist. And for a holiday twist, I’ll stir in a little cranberry sauce!

My friends always ask for this monte cristo breakfast casserole recipe, and I’m always happy to share it. It’s a crowd-pleaser that’s sure to be a hit at your next gathering. And it is a super tasty easy brunch ideas recipe!

Frequently Asked Questions

Okay, let’s get to some of the questions I get asked most often about this monte cristo breakfast casserole. I’ve made this thing a lot, so I’ve learned a few things!

Can I make this monte cristo breakfast casserole ahead of time? Absolutely! In fact, I highly recommend it. Assembling the casserole the night before allows the bread to really soak up the egg mixture, resulting in a more flavorful and moist casserole. Just cover it tightly with plastic wrap and store it in the refrigerator until you’re ready to bake it.
Can I use different types of bread? Yes, you can! While I prefer French bread, you can also use challah, brioche, or even sourdough. Just make sure the bread is sturdy enough to hold its shape in the casserole. I once tried using a super soft bread, and it turned into a mushy mess. Never again!
Can I substitute the ham with something else? Of course! You can use any type of cooked meat you like, such as bacon, sausage, or even leftover roast beef. I’ve even made a vegetarian version with sauteed mushrooms and spinach.
Can I add vegetables to this monte cristo breakfast casserole? Absolutely! I often add diced onions, bell peppers, or mushrooms to the casserole for extra flavor and nutrients. Just sauté the vegetables before adding them to the casserole to soften them up.
How do I prevent the bottom of the casserole from getting soggy? Toasting the bread cubes before adding them to the casserole is key to preventing a soggy bottom. This helps the bread hold its shape and prevents it from absorbing too much liquid. I learned this trick from a reader who had the same problem.
Can I freeze this monte cristo breakfast casserole? Yes, you can! Assemble the casserole but don’t bake it. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. When you’re ready to bake it, thaw it overnight in the refrigerator and then bake as directed.
What if I don’t have heavy cream? You can substitute the heavy cream with half-and-half or even milk. However, the casserole will be slightly less rich and creamy. You know what I do when my monte cristo breakfast casserole is missing an ingredient? I adapt! Half-and-half works just fine.

My Final Thoughts

This monte cristo breakfast casserole isn’t just a recipe; it’s a memory maker. It’s the taste of holidays past, lazy Sunday mornings, and the sound of happy chatter around the breakfast table. It holds a special place in my heart because it’s a dish that my family loves to eat together. And honestly, it’s just so darn easy to make!

Here are my monte cristo breakfast casserole Pro Tips:

Don’t skip the toasting of the bread! It really makes a difference in the texture of the casserole.
Use good quality ingredients. The better the ingredients, the better the casserole will taste.
Don’t be afraid to experiment! Try different cheeses, meats, or vegetables to create your own unique version of this monte cristo breakfast casserole.

Here are a few monte cristo breakfast casserole variations I’ve tried with my family:

Hawaiian Monte Cristo Breakfast Casserole: Add pineapple chunks and Canadian bacon for a tropical twist. The kids go crazy for this one!
Spicy Monte Cristo Breakfast Casserole: Add diced jalapeños and pepper jack cheese for a kick of heat. This is my husband’s favorite!
Vegetarian Monte Cristo Breakfast Casserole: Add sautéed mushrooms, spinach, and onions for a meat-free option. This is perfect for a Meatless Monday breakfast.

I hope you’ll try this monte cristo breakfast casserole recipe and make it your own. Don’t be afraid to put your own spin on it and create a dish that your family will love.

So, gather your ingredients, preheat your oven, and get ready to create a breakfast masterpiece. I have no doubt that this monte cristo breakfast casserole will become a new family favorite. And remember, cooking is all about having fun and experimenting. So, don’t be afraid to make mistakes and learn from them. And most importantly, enjoy the process!

I’m absolutely certain you’ll adore this amazing monte cristo breakfast casserole dish.

Monte Cristo Breakfast Casserole: A Savory Start to Your Day

Print Recipe

This Monte Cristo Breakfast Casserole recipe is the perfect brunch for family get togethers. It’s easy to make and a total crowd pleaser!

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

1 loaf (1 pound) challah or brioche bread, cut into 1-inch cubes
8 ounces sliced ham, chopped
4 ounces sliced Swiss cheese, chopped
6 large eggs
1 1/2 cups milk
1/4 cup maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Powdered sugar, for dusting
Maple syrup, for serving

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Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
In a large bowl, combine bread cubes, ham, and Swiss cheese. Toss to combine and spread evenly into the prepared baking dish.
In a separate bowl, whisk together eggs, milk, maple syrup, Dijon mustard, salt, and pepper. Pour the egg mixture over the bread mixture, making sure to saturate all the bread.
Bake in the preheated oven for 35-40 minutes, or until golden brown and set. Let cool for a few minutes before serving.
Dust with powdered sugar and serve warm with maple syrup.

Notes

For a sweeter casserole, add another 1/4 cup of maple syrup to the egg mixture. You can also use different types of cheese, such as Gruyere or Fontina.