Monte Cristo Breakfast Casserole
Transform the classic Monte Cristo sandwich into a hearty breakfast casserole with fluffy eggs, stale French bread, ham, and Swiss cheese, baked to perfection.
Ingrédients
Casserole Base
- 4 large eggs
- 360 ml fat-free half & half Can be substituted with almond or oat milk for dairy-free.
- 7.5 ml Dijon mustard
- 1 pinch ground nutmeg
- to taste salt
- to taste black pepper
Main Ingredients
- 180 g stale French bread, cubed Stale bread is important for texture.
- 255 g ham, diced Can be replaced with cooked turkey or roasted vegetables.
- 180 g Swiss cheese, shredded Can be substituted with cheddar or mozzarella.
Preparation
- as needed Non-stick cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- Cube the stale French bread and set aside to dry out slightly.
Mixing Ingredients
- In a large mixing bowl, whisk together eggs, fat-free half & half, Dijon mustard, a pinch of nutmeg, salt, and pepper.
- Add the cubed stale French bread to the egg mixture and stir to ensure all pieces are coated. Allow the mixture to soak for about 10 minutes.
- Fold in the diced ham and shredded Swiss cheese.
Baking
- Lightly coat a 20x20 cm or 23x23 cm baking dish with non-stick cooking spray.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake in the preheated oven for approximately 40 minutes, until the edges are golden brown and the cheese has melted.
Serving
- Remove from the oven and let it cool for several minutes before slicing into squares.
- Serve warm with raspberry preserves on the side for a sweet contrast.
Notes
This casserole can be assembled the night before and stored in the refrigerator. It can be easily customized with different ingredients based on dietary restrictions.