This Monte Cristo Breakfast Casserole takes the best parts of the classic sandwich — ham, turkey, Swiss, and a hint of sweetness — and turns them into a hands-off, crowd-pleasing morning bake. It smells warm and buttery while baking, has pockets of melty Swiss, savory meat, and soft, custard-soaked bread. Serve it with powdered sugar and maple syrup for the sweet-salty contrast that makes a Monte Cristo so irresistible.
Recipe Information
- Prep Time: 15 minutes (plus at least 30 minutes chilling, optional overnight)
- Cook Time: 45 minutes
- Total Time: 1 hour (prep + cook; chilling time not included)
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 420 kcal
- Protein: 25 g
- Carbohydrates: 28 g
- Fat: 17 g
- Fiber: 1.5 g
- Sugar: 9 g
- Sodium: 800 mg
Why Make This Monte Cristo Breakfast Casserole
This casserole turns a fussy sandwich into a simple bake. It frees you from standing at the stove and lets flavors meld while the oven does the work. It feeds a family or a brunch crowd, reheats well, and offers the sweet-savory contrast people love in a Monte Cristo. The texture is creamy and custardy with crisp, golden edges and melty cheese pockets.
(If you enjoy other make-ahead breakfast bakes, you might like a similar croissant-based version for extra flakiness: croissant breakfast casserole.)
How to Make Monte Cristo Breakfast Casserole
This is a mostly hands-off recipe. Cube the bread, layer meats and cheese, pour over a simple egg-milk custard, chill if you can, then bake until puffed and golden.
Ingredients:
- 6 slices of bread (preferably brioche or challah)
- 6 large eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup sliced deli ham
- 1 cup sliced turkey or chicken
- 1 cup shredded Swiss cheese
- Powdered sugar (for serving)
- Maple syrup (for serving)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Cut the bread into 1-inch cubes. Place half of the bread cubes in an even layer across the bottom of the prepared dish.
Step 2: Assembling the Layers
Layer the ham, turkey, and shredded Swiss cheese evenly over the base layer of bread. Top the meat and cheese with the remaining bread cubes, pressing lightly so the loaf sits evenly.
Step 3: Mixing the Custard
In a medium bowl, whisk together the eggs, milk, salt, black pepper, and ground nutmeg until well combined. Pour the egg mixture slowly and evenly over the layered bread and meats. Press down gently so the bread soaks the custard.
Step 4: Chilling and Baking
Cover the dish and refrigerate for at least 30 minutes, or up to overnight for deeper flavor and easier slicing. When ready, bake uncovered at 350°F (175°C) for 45 minutes, or until the casserole is puffed, set in the center, and golden brown on top. Let cool 5–10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup.
How to Serve Monte Cristo Breakfast Casserole
Serve warm, cut into squares. Dust each piece lightly with powdered sugar and offer maple syrup on the side for drizzling. Pair with fresh fruit, a green salad for contrast, or a pot of coffee for brunch. For a heartier meal, serve with roasted potatoes or a side of scrambled eggs.
How to Store Monte Cristo Breakfast Casserole
- Refrigerator: Cool completely, cover tightly, and store up to 3–4 days. Reheat single portions in the microwave for 1–2 minutes or in a 350°F oven until warmed through.
- Freezer: Freeze individual slices wrapped well in plastic and foil for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until hot.
- Reheating tip: To keep a nice crust, reheat in the oven or an air fryer rather than the microwave.
Expert Tips for Perfect Monte Cristo Breakfast Casserole
- Use slightly stale bread. Day-old brioche or challah soaks the custard without turning to mush.
- Don’t skimp on the chill. Refrigerating 30 minutes or overnight helps the bread absorb the custard and improves texture.
- Choose quality lunchmeat or leftover roasted turkey for better flavor than ultra-processed deli slices.
- Grate your own Swiss if possible. Pre-shredded cheese often contains anti-caking agents that can affect melt.
- Watch the top in the last 10 minutes. If it browns too quickly, tent loosely with foil.
- For a richer custard, swap 1/2 cup of milk for cream.
- For a lighter version, use low-fat milk and reduce cheese slightly.
Delicious Variations
- Ham & Gruyère: Swap Swiss for Gruyère and add a pinch of Dijon mustard to the custard for depth.
- Turkey, Apple & Cheddar: Replace ham with thin apple slices and use sharp cheddar for sweet-savory notes.
- Monte Cristo Strata with Croissants: Use torn croissants instead of bread for a flakier texture.
- Vegetarian: Skip the meats and layer sautéed mushrooms and spinach with Swiss or Gruyère.
- Spicy Twist: Add a diced jalapeño and pepper jack cheese for heat.
Frequently Asked Questions
Q: Can I assemble this casserole the night before?
A: Yes. Assemble, cover, and refrigerate overnight. Baking time remains the same. Overnight chilling deepens flavor and helps slicing.
Q: What bread works best?
A: Brioche or challah are ideal for richness and tender crumb. French bread or challah substitutes work if you want a firmer bite. Avoid very dense whole-grain loaves unless you like a chewier texture.
Q: Can I use frozen bread?
A: Thaw frozen bread before cubing. Slightly stale or dry bread soaks custard better than fresh, so frozen then thawed works well.
Q: Do I have to use both ham and turkey?
A: No. Use either one, both, or substitute leftover roasted chicken. The contrast of two meats is traditional but not required.
Q: How do I keep the casserole from getting soggy?
A: Use slightly stale bread and allow the bake to rest 5–10 minutes before cutting. If the center seems loose, bake a few more minutes. Avoid pouring excess custard; it should just coat and soak the bread.
Q: Can I make this lower in sodium?
A: Yes. Use low-sodium deli meats or roast your own turkey. Reduce added salt and choose a lower-sodium cheese.
Q: How long does it feed a crowd?
A: This 9×13 dish serves about 6 generous portions. For larger groups double the recipe or bake two dishes.
Conclusion
This Monte Cristo Breakfast Casserole is an easy, comforting dish that captures the sweet-and-salty charm of the classic sandwich with far less fuss. It bakes up golden and custardy, with melty Swiss and savory meat in every bite. Try it for weekend brunch, holiday mornings, or a make-ahead breakfast that warms up beautifully. For another take on a make-ahead, sandwich-inspired bake, see this recipe for inspiration from I Am Homesteader: Monte Cristo Breakfast Casserole – I Am Homesteader. Enjoy — and don’t be afraid to tweak the meats, cheese, or sweetness to make it your own.
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Monte Cristo Breakfast Casserole
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: None
Description
This Monte Cristo Breakfast Casserole takes the classic sandwich and turns it into a hands-off, crowd-pleasing morning bake with layers of ham, turkey, Swiss cheese, and a hint of sweetness.
Ingredients
- 6 slices of bread (preferably brioche or challah)
- 6 large eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup sliced deli ham
- 1 cup sliced turkey or chicken
- 1 cup shredded Swiss cheese
- Powdered sugar (for serving)
- Maple syrup (for serving)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Cut the bread into 1-inch cubes. Place half of the bread cubes in an even layer across the bottom of the prepared dish.
- Layer the ham, turkey, and shredded Swiss cheese evenly over the base layer of bread. Top the meat and cheese with the remaining bread cubes, pressing lightly.
- In a medium bowl, whisk together the eggs, milk, salt, black pepper, and ground nutmeg until well combined. Pour the egg mixture slowly and evenly over the layered bread and meats. Press down gently.
- Cover the dish and refrigerate for at least 30 minutes, or up to overnight. Bake uncovered at 350°F (175°C) for 45 minutes, or until puffed, set in the center, and golden brown on top. Let cool 5–10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup.
Notes
Use slightly stale bread for best texture. Chilling overnight improves flavor and makes slicing easier. Serve with fresh fruit or a side of scrambled eggs for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 25g
- Cholesterol: 370mg
