A Monte Cristo Sandwich is one of life’s guiltiest pleasures, right? All that cheese, ham, a little powdered sugar and jam. Yes, please!!!! I decided to make a breakfast casserole with all the bells and whistles of a Monte Cristo, but in one eggy breakfast bite. It was good, friends. Like really good. Maybe you should make it for brunch this holiday season? You can even assemble it the night before and just bake it off the next morning! Easy as that!
This recipe serves six to eight.
1 loaf of Challah torn into pieces (or use Brioche or about 6 croissants)
6 eggs, lightly scrambled
2 cups of milk
1 tablespoons Dijon mustard
about a pound of good quality deli ham (I used Boar’s Head Rosemary & Sun Dried Tomato Ham), diced into small pieces
2 cups of shredded Swiss cheese
powdered sugar for dusting
raspberry jam on the side for dipping (click HERE to see my homemade jam)
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×13 casserole dish.
Take your torn Challah and place it down in your casserole dish.
In a bowl, whisk together your eggs, milk and Dijon. Stir in your diced ham and shredded Swiss cheese. Pour this egg mixture down over your bread.
At this point, you could cover and refrigerate overnight or you could immediately pop it in the oven.
This casserole bakes uncovered about 55 to 60 minutes.
Remove from oven and allow to sit about five minutes before cutting into squares and serving. Before you cut, sprinkle powdered sugar down over the top of everything.
I served mine with jam on the side for dipping.
‘Tis the season for lazy brunches and coffee!