Monte Cristo Breakfast Casserole
A comforting and indulgent breakfast casserole that combines the savory goodness of ham and turkey layered with cheese, all enveloped in fluffy bread soaked with a seasoned egg mixture.
Ingredients
Casserole Base
- 6 slices slices of bread Use stale or slightly dry bread for better texture.
- 6 large large eggs Room temperature eggs work best.
- 1 cup milk Use any milk of your choice; dairy-free options are suitable.
- 1 cup cooked ham, diced Can substitute with cooked bacon or omit for vegetarian option.
- 1 cup cooked turkey, diced Can substitute with plant-based protein.
- 1 cup shredded cheese (Swiss or your choice) Feel free to use any cheese you prefer.
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Salt and pepper, to taste
- Powdered sugar for serving (optional) Sprinkle on top before serving.
Instructions
Preparation
- Gather all ingredients. Dice the cooked ham and turkey into small pieces.
- Cut the bread into cubes.
Assembly
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
- Place half of the bread cubes in the bottom of the greased baking dish.
- In a large bowl, whisk together eggs, milk, sugar, vanilla extract, salt, and pepper.
- Pour half of the egg mixture over the bread cubes.
- Layer the diced ham, diced turkey, and shredded cheese on top.
- Top with the remaining bread cubes and pour the rest of the egg mixture over the top.
- Press down gently on the bread to soak.
Baking
- Bake in the preheated oven for 30-35 minutes or until the casserole is set and golden brown.
Serving
- Allow to cool for a few minutes and serve warm, dusted with powdered sugar if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze tightly wrapped for longer storage. Reheat at 350°F until warmed through.