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Monte Cristo Breakfast Casserole Recipe

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This recipe for Monte Cristo Breakfast Casserole, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
8 eggs, 2 cups milk, 3 cloves garlic (minced), cup Dijon style mustard,
cup butter (softened), powdered sugar, 1 pear or apple
8 oz. thinly sliced cooked ham, 6 oz. Gruyere or Swiss cheese,
1 round loaf country Italian bread (1-1-lb.) cut into 10 - ( inch thick slices)

Directions:
Directions:
1. Grease a 3 quart baking dish. In a large bowl whisk together milk, eggs, garlic,
tsp. salt, and tsp. pepper.

2. Spread half the bread slices with mustard then top with ham and the cheese.
Add thin slices of the apple or pear. Spread remaining bread with butter then place
butter sides down on cheese. Cut each sandwich diagonally into four triangles.
Arrange points up in prepared baking dish. Sprinkle with remaining cheese.
Cover, and chill overnight.

3. Pre-heat oven to 350F. Uncover dish. Bake 35 minutes or until golden and egg
mixture is set. Remove. Let cool 10 minutes. Sprinkle with powdered sugar.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour, 20 minutes + overnight chill
Personal Notes:
Personal Notes:
This casserole in a cross ham-and-Swiss and French toast. I have inserted the apple or pear for crunch and sweetness or you can smear strawberry, raspberry, blueberry jam with butter between layers.

 

 

 

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