A Monte Cristo is a sweet and savory sandwich filled with deli meats, battered and fried. It’s also served with raspberry jam for dipping. (And I happen to have the BEST recipe!) This breakfast casserole also has bread, ham, turkey and cheese, but eggs are added to the mix and it’s baked, not fried. Like the sandwich, the casserole also has a sweet flavor with confectioner’s sugar sprinkled on top of the casserole and a little raspberry jam.
Bread: A loaf of French bread, cut into cubes, works great in this recipe. (You could also use another variety of rustic bread.) I cut the bread into quarter-inch cubes, but you can make them bigger (or smaller) if you prefer.
Meats: Both turkey and honey ham are used in this recipe. This would be the perfect dish to make if you need to use up your leftover turkey and ham from the holidays!
Cheese: Swiss cheese and mild cheddar cheese were the two kinds of cheeses I layered in the casserole. You could definitely use your favorite kinds.
Toppings: To give the casserole its sweetness, confectioners’ sugar is sprinkled on top of it after it has been baked. Then, raspberry preserves are served for even more sweetness. Keep in mind that you (and/or your guests) may also love the casserole without any added toppings (all savory). It’s easy to leave that out if you are just craving a savory egg bake.
How to Make Monte Cristo Breakfast Casserole
This Monte Cristo Breakfast Casserole is easy to make, but be aware that it does need to chill in the refrigerator overnight before being baked. To get the casserole started, add a layer of cubed bread to the bottom of a greased 9×13-inch baking dish. Next, add a layer of turkey, ham, and both kinds of cheese.
Add a second layer of bread, turkey, ham, and cheeses. Finally, pour the mixture of eggs and milk over the layers. Cover the dish with plastic wrap and place it in the refrigerator overnight. When ready, 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 it rest a few minutes before sprinkling the confectioner’s sugar on top. Serve with a side of raspberry preserves. Again, if you don’t want the added sweetness, simply serve the casserole with both the confectioners’ sugar and preserves on the side for guests to add on their own.
Refrigerate any leftovers within two hours of removing the casserole from the oven. Cover the casserole and store it for up to 3 days in the refrigerator. Read on for instructions on freezing a baked breakfast casserole.
Monte Cristo Breakfast Casserole is layered with cubes of French bread, turkey, honey ham, two kinds of cheese, an egg mixture, and sprinkled 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