Monte Cristo Breakfast Casserole

Plate of monte cristo casserole with ham and cheese topped with powdered sugar.

Turn the flavors of the classic sandwich into a great sweet and savory Monte Cristo breakfast casserole. This recipe has layers of ham, cheese, raspberry jam, eggs and more baked into a tasty brunch entrée.

Prep Time15

Cook Time1

Additional Time2

Total Time3 15

Servings: Servings

Author: Carlee

Ingredients

6 large croissants
3 Tablespoon raspberry preserves
16 oz. deli sliced ham
6 slices swiss cheese
7 eggs
2 cups half and half
1½ Tablespoons Dijon mustard

Instructions

Grease baking dish, use a square baking dish for a taller casserole or a 9x13-inch pan for a quicker bake time.
Assemble sandwiches by cutting 6 large croissants in half. Spread 3 Tablespoon raspberry preservesome raspberry preserves over one side. Layer with some of the ham and a slice of cheese. Top with the other half of the croissant.
Cut the sandwiches in half and arrange in the greased baking dish.
Whisk together the 7 eggs, 2 cups half and half and 1½ Tablespoons Dijon mustard. Pour over the croissants in the pan. Lightly press the croissants into the egg mixture if needed to let them soak it up.
Cover with plastic wrap then chill the casserole for at least an hour but for up to two days.
Remove the casserole from the refrigerator when you preheat the oven to 375°F.
Remove the plastic wrap and cover the casserole with foil. Bake for 40 minutes. Remove the foil and bake fore at least 20 more minutes or until the eggs are set in the center. (If using a 9x13-inch pan, reduce the covered bake time to 30 minutes.)
Let sit for 10 minutes before dusting with powdered sugar and serving.

Nutrition

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