Monte Cristo Breakfast Casserole

(from castro15’s recipe box)

Categories: Breakfast


  • 2 1/2 cups milk
  • 8 eggs
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 to 1 1/2 lb. round loaf country Italian bread, cut into ten 1/2-inch thick slices
  • 1/4 cup Dijon
  • 8 oz. thinly sliced cooked ham
  • 1 1/2 cups shredded Gruyere
  • 1/4 cup butter, softened
  • Powdered sugar


  1. Grease a 3-quart baking dish. In a large bowl, whisk together milk, eggs, garlic, salt, and pepper.

  2. Spread half of the bread slices with Dijon, then top with ham and half of the cheese. Spread remaining bread slices with butter, then place buttered sides down on cheese. Cut each sandwich diagonally into four triangles. Arrange points up in prepared baking dish. Pour egg mixture over sandwiches. Sprinkle with remaining cheese. Cover and chill overnight.

  3. Preheat oven to 350. Uncover dish. Bake about 35 minutes or until golden and egg mixture is set. Let stand 10 minutes before serving. Sprinkle with powdered sugar.

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