Monte Cristo Casserole Recipe
Food Recipes | Breakfast | French | Fusion | Main Course | Sandwiches
This Monte Cristo Casserole wants to know if it’s mimosa o’clock yet. [Cue a montage of overdressed women in selfie mode asking you glibly ‘if you’re not at brunch, then where are you?’] Well, Mikayla, we’re filming this very casserole as it comes to life in our kitchen. Yes, while you’re shaking your empty champagne flute in the air at your server, we’re over here trying to find the perfect angle of this salty, slightly sweet, rich af dish so that you can encounter it on your IG feed while you and your goddess gang ignore each other over $25 eggs benny. We hope you’ll give it a like and a share.
PREP TIME
20 mins
COOK TIME
30 mins
SERVINGS
10-12
Ingredients
- 2 Italian bread loaves, cut into 1/2” slices
- Honey dijon mustard
- Jalapeño pepper jelly
- 1 pkg sliced Kentucky Legend Brown Sugar Smoked Ham
- 1 lb sliced Swiss cheese
- 1 1/2 cups gruyere cheese
- 8 eggs
- 1 1/3 cups whole milk
- 1/3 cup sugar
- 2 tsp cinnamon
- 1/2 tsp salt
COOKING INSTRUCTIONS:
Monte Cristo Casserole
- Spray a 13″ x 9” baking dish with cooking spray. Scallop bread slices in two rows in baking dish.
- On one side of each bread slice, slather honey dijon mustard, then slather jalapeño pepper jam on the opposite side. Place one slice each of ham and swiss cheese between each bread slice.
- In a medium bowl, whisk together eggs, milk, sugar, salt, and cinnamon until well-combined.
- Pour egg mixture over sandwiches in baking dish. Cover and refrigerate for at least an hour (overnight is best).
- Top casserole with shredded gruyere.
- Preheat oven to 350ºF and bake for 30-35 minutes or until golden and the eggs are set.
- Remove from oven and let cool for at least 10 minutes. Dust with powdered sugar and enjoy!
PAIRINGS:
Monte Cristo Casserole
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