Monte Cristo Breakfast Casserole
A hearty and delectable casserole that combines the flavors of ham, Swiss cheese, and eggs with tender cubed French bread, perfect for breakfast or brunch gatherings.
Ingredients
Egg Mixture
- 4 large large eggs
- 360 ml fat-free half & half Can substitute with coconut milk for dairy-free
- 7.5 ml Dijon mustard
- 1 pinch ground nutmeg
- to taste Salt
- to taste Black pepper
Casserole Base
- 180 g stale French bread, cubed Use stale bread for best texture
- 255 g ham, diced Can use low-sodium ham for reduced sodium
- 180 g Swiss cheese, shredded Or a dairy-free cheese alternative
- 1 spray Non-stick cooking spray For coating the baking dish
Instructions
Preparation
- Gather your ingredients. Ensure your French bread is stale for the best texture.
- Preheat your oven to 175°C (350°F).
- Lightly coat the interior of a 20×20 cm (8×8 inch) baking dish with non-stick cooking spray.
- In a large bowl, whisk together the eggs, fat-free half & half, Dijon mustard, ground nutmeg, salt, and black pepper until well combined.
- Add the cubed French bread into the egg mixture and gently stir to coat. Let sit for a few minutes.
- Fold in the diced ham and shredded Swiss cheese.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
Baking
- Bake the casserole for approximately 40 minutes until the edges are golden brown.
- Allow to rest for several minutes before slicing.
- Serve warm, optionally with raspberry preserves or fruit compote.
Notes
This casserole can be prepared ahead of time and refrigerated overnight. It can be stored in the fridge for 3–4 days or frozen for up to 2 months. Reheat in the oven for best results.