Monte Cristo Breakfast Casserole is a mixture of cubed French bread, turkey, ham, cheese, and eggs, baked and served with confectioners’ sugar and preserves. If you like this recipe, be sure to try my Tater Tot Casserole.
Monte Cristo Breakfast Casserole
Monte Cristo is a sweet and savory sandwich made with deli meats, battered and fried. It is served with raspberry jam. (This breakfast casserole is also layered with bread, ham, turkey, and cheese, but with eggs added and baked, not fried. Like the sandwich, the casserole is sprinkled with confectioners’ sugar and garnished with raspberry preserves, which also add a sweet flavor.
Bread One loaf of French bread, cut into cubes, works best. (I cut mine into 1/4-inch cubes, but you can make them larger (or smaller) if you prefer.
Meats. This recipe calls for both turkey and honey ham. This is a great way to use up leftover turkey or ham from the holiday season.
Cheese We layered two types of cheese, Swiss cheese and mild cheddar cheese. Use your favorite cheese.
Topping. For sweetness, sprinkle confectioners’ sugar on top of the baked casserole. Garnish with raspberry jam for extra sweetness. This casserole can be served without any toppings. If you are craving a savory egg bake, you can omit the toppings.
How to Make Monte Cristo Breakfast Casserole
This Monte Cristo Breakfast Casserole is easy to make, but you will need to refrigerate it overnight before baking. To make the casserole, spread cubes of bread in the bottom of a greased 9 x 13-inch baking dish. Then add a layer of turkey, ham, and both cheeses.
Add a second layer of bread, turkey, ham, and cheese. Finally, pour the egg and milk mixture over the layers. Cover with plastic wrap and refrigerate overnight. When ready to serve, bake the casserole for about 40 minutes, or until the edges are golden brown and the center is not jiggly.
Remove the casserole from the oven and let rest for a few minutes before sprinkling the confectioners’ sugar on top. Serve with raspberry preserves. If less sweetness is desired, serve both confectioners’ sugar and preserves alongside the casserole so that guests can add their own.
Refrigerate any leftovers within 2 hours of removing the casserole from the oven. Cover the casserole and refrigerate for up to 3 days. For more information on how to freeze baked breakfast casseroles .
Can I make this breakfast casserole in advance?
Yes, you can. This casserole can be baked and stored in the freezer for up to 3 months. When freezing, we recommend using a disposable baking sheet (such as an aluminum foil dish) to avoid missing the baking sheet that may be used for other recipes. Once the casserole is fully cooked, allow it to come to room temperature.
Once the casserole has returned to room temperature, cover and refrigerate for several hours or overnight. Finally, place the breakfast casserole in the freezer. Label and date the packaging. To eat, thaw in the refrigerator for about 24 hours. Warm in the microwave or oven.
Monte Cristo Breakfast Casserole
Preparation time 20 min.
Cooking time 40 min.
Chill time 12 hours
Total time 13 hours
Monte Cristo Breakfast Casserole is a layer of cubed French bread, turkey, honey ham, two kinds of cheese, and eggs, dusted with confectioners’ sugar.
- 1 loaf (16 ounces) French bread, cut into ¼-inch cubes, divided
- ½ pound turkey, cut into ¼-inch cubes, divided (approximately 1½ cups)
- ½ pound ham, cut into ¼-inch cubes, divided (approximately 1½ cups)
- 1 cup Swiss cheese, shredded, divided
- 1 cup mild cheddar cheese, shredded, divided
- 12 large eggs
- 2 cups whole milk
- confectioners’ sugar, for dusting
- raspberry preserves
- Spray a 9×13-inch baking dish with cooking spray.
- To the bottom of the prepared baking dish, add about half of the bread cubes.
- Top the bread with half the amount of turkey (about ¾ cup), half the ham (about ¾ cup), ½ cup of Swiss cheese, and ½ cup of cheddar cheese. Repeat the layers with the remaining bread, turkey, ham, and both kinds of cheese.
- In a large bowl, combine the eggs and milk. Whisk until well combined.
- Pour the egg mixture over the bread, meat, and cheese layers.
- Cover with plastic wrap and refrigerate for 1 hour or up to overnight.
- When ready, preheat the oven to 350°F.
- Remove the plastic wrap and bake 40 minutes, or until the edges are golden brown and the casserole doesn’t jiggle.
- Let the casserole cool slightly. Then, top with confectioners’ sugar.
- Serve warm with raspberry preserves.
- Course: Breakfast, Dinner
- Keyword: Monte Cristo Breakfast Casserole
- Servings: 8
- Calories: 447