Monte Cristo Breakfast Casserole

Monte Cristo Breakfast Casserole

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Cheryl Peterson


This is a great breakfast or brunch casserole! It tastes great and almost all of the work can be done the night before! Every time I make this it is a big hit!

Serve with a selection of berry perserves if you don't want to make a sauce.


★★★★★ 1 vote

20 Min
45 Min



  • 1 lb
    day old loaf french bread, cut diagonally in to 24 slices (about ½ inch)
  • 6
    large eggs
  • 1 c
  • 1 c
    half and half
  • 1 Tbsp
    prepared mustard
  • 1 tsp
    vanilla extract
  • 1/8 tsp
  • 1/2 tsp
  • 6 slice
    smoked ham (cut in half)
  • 6 slice
    swiss cheese (cut in half)
  • 6 slice
    turkey (cut in half)
  • 1/4 c
    butter, melted

  • 1/2 c
    currant jelly
  • 1/4 c
  • 1/4 can(s)
    half and half

How to Make Monte Cristo Breakfast Casserole


  1. Using a pastry brush, butter a 9x13 inch baking dish.
  2. Spread mustard on one side of the bread slices and arrange half the slices of bread in the bottom (mustard side up).
  3. Layer Ham, Cheese and Turkey (in that order) over bread slices
  4. Place the remaining bread slices (mustard side down) on top of the turkey layer.
  5. Lightly brush remaining butter on top of bread slices.
  6. In a large bowl, beat together eggs, milk, half-n-half and vanilla. Pour egg mixture over buttered bread slices, cover, and refrigerate overnight.
  7. The next morning, preheat oven to 350 degrees F (175 degrees C).
  8. Uncover pan and flip each sandwich. Let casserole sit out while oven preheats.
  9. Bake casserole in preheated oven, uncovered, for 45 minutes.
  10. While casserole is baking: combine jelly and water in a small saucepan; heat until melted. Add half-n-half and heat gently until thickened.
  11. Serve sauce over plated casserole.

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About Monte Cristo Breakfast Casserole

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