Monte Cristo Breakfast Casserole is like your favorite sandwich turned into a warm, comforting breakfast dish. It brings together ham, melted cheese, and bread baked all in one dish with eggs, creating a delicious mix of savory and slightly sweet flavors. The casserole has a golden crust on top and a soft, gooey center that makes mornings feel extra special.
I love making this casserole when friends or family come over for brunch because it’s so easy to prepare ahead of time. I usually toss all the ingredients together the night before, then pop it in the oven in the morning. It’s one of those dishes that feels fancy without needing a lot of work, and it’s always a crowd-pleaser. Plus, the combination of ham and cheese with a touch of powdered sugar or syrup on top makes it a fun twist that everyone enjoys.
When serving, I like to cut it into big squares and drizzle a little bit of maple syrup or dust it with powdered sugar for that classic Monte Cristo flavor. It’s perfect with a side of fresh fruit or a simple green salad to balance out the richness. This casserole reminds me of lazy weekend mornings when there’s time to enjoy the company around the table and savor something really tasty together.
Key Ingredients & Substitutions
Bread: I like using French bread or brioche for a soft yet sturdy texture that soaks up the egg mixture. If you want a lighter option, challah or even sandwich bread works well.
Ham: Diced cooked ham adds that classic salty punch. You could substitute with turkey or cooked bacon if you prefer. For a vegetarian option, try smoked gouda and roasted veggies.
Cheese: Swiss and cheddar create a nice balance of mild and sharp flavors. Gruyère is a great swap for Swiss if you want a nuttier taste. Feel free to use a single cheese or a mix you love!
Egg Mixture: The eggs, milk, sugar, and vanilla make the casserole custardy and slightly sweet. You can use half-and-half instead of milk for extra richness. The cinnamon is optional but adds a warm note I really enjoy.
How to Make the Casserole Soak Perfectly Without Getting Soggy?
The secret to a perfect Monte Cristo Casserole is letting the bread soak the egg mixture fully, but not so much that it turns mushy. Here’s how I do it:
- Layer your cubed bread, ham, and cheese evenly in the dish. Press layers gently but don’t smash.
- Whisk the egg mixture until smooth and pour it slowly over the layers to saturate the bread.
- Cover the casserole with foil and refrigerate for at least 2 hours or overnight. This resting time helps the bread absorb the custard evenly.
- Before baking, let the casserole sit at room temperature for 15 minutes—this helps it cook more evenly.
- Bake covered first to trap moisture then uncover to get a golden, slightly crispy top.
Patience in soaking and baking makes all the difference between a creamy center and a soggy mess!
Equipment You’ll Need
- 9×13-inch baking dish – I use this size because it fits the layers perfectly and bakes evenly.
- Mixing bowls – useful for whisking the egg mixture and prepping ingredients.
- Whisk or fork – makes blending the custard smooth and lump-free.
- Measuring cups and spoons – I keep these handy to get the perfect amounts of sugar, vanilla, and spices.
- Aluminum foil – essential for covering the casserole while it soaks and bakes.
- Oven – for baking the casserole until golden and bubbly.
Flavor Variations & Add-Ins
- Swap ham for cooked bacon or turkey for different smoky or lean flavors.
- Use Gruyère or Monterey Jack instead of Swiss and cheddar for a new cheesy twist.
- Add sautéed mushrooms, spinach, or bell peppers for extra veggies and flavor.
- Sprinkle a pinch of nutmeg or cinnamon in the egg mixture to enhance warm, sweet notes.
Monte Cristo Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 cups cubed bread (such as French bread or brioche)
- 1 lb cooked ham, diced
- 2 cups shredded Swiss cheese
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups milk
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon (optional)
For Greasing and Serving:
- Butter or cooking spray for greasing the baking dish
- Fresh parsley for garnish (optional)
- Powdered sugar and maple syrup for serving (optional)
How Much Time Will You Need?
This Monte Cristo Breakfast Casserole takes about 15 minutes to prepare, plus at least 2 hours to chill in the refrigerator (overnight is even better!). Baking time is about 55–60 minutes. Allow an extra 5-10 minutes for cooling before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Layer the Ingredients:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to keep the casserole from sticking. In the dish, evenly spread half of the cubed bread. Then layer half of the diced ham, half of the Swiss cheese, and half of the cheddar cheese over the bread. Repeat these layers one more time with the remaining bread, ham, Swiss, and cheddar cheese.
2. Mix the Egg Custard and Pour Over Layers:
In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, salt, black pepper, and optional cinnamon until mixture is smooth and well combined. Pour this egg mixture evenly over the layered bread, ham, and cheese. Press down gently with a spatula or your hands to help the bread soak up the custard.
3. Chill and Bake the Casserole:
Cover the dish tightly with aluminum foil and place it in the refrigerator for at least 2 hours, or overnight if you have the time. This chilling step allows the bread to soak up the egg mixture fully, making the casserole custardy and delicious. When ready to bake, remove from the fridge and let it rest at room temperature for about 15 minutes. Bake covered for 35 minutes. Then remove the foil and bake an additional 20-25 minutes until the top is beautifully golden and a toothpick inserted in the center comes out clean.
4. Cool, Garnish, and Serve:
Allow the casserole to cool for 5-10 minutes before cutting it into squares. If you’d like, garnish with fresh parsley for a pop of color. Serve warm, with a sprinkle of powdered sugar and a drizzle of maple syrup on the side for that classic Monte Cristo sweet-savory flavor that everyone loves.
Can I Make Monte Cristo Breakfast Casserole Ahead of Time?
Yes! This casserole actually tastes better when made ahead. Prepare it the night before, refrigerate covered, and bake it the next morning. Just let it sit at room temperature for 15 minutes before baking for even cooking.
What Bread Works Best for This Casserole?
French bread or brioche are ideal because they soak up the egg mixture nicely without becoming too soggy. Challah or sandwich bread can be good substitutes if that’s what you have on hand.
Can I Substitute the Ham With Something Else?
Absolutely! Cooked bacon, turkey, or even sausage work well. For a vegetarian version, you could omit the meat and add sautéed mushrooms or spinach instead.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.