Monte Cristo Breakfast Casserole is a fun twist on the classic sandwich, packed with ham, turkey, cheese, and a custardy egg base that brings everything together. It has all the flavors you love from a Monte Cristo—sweet and savory with a little bit of a French toast vibe, but in a casserole dish that’s perfect for feeding a crowd or making ahead.
I love making this casserole for weekend mornings when friends or family are staying over. It’s like the best parts of breakfast and brunch rolled into one easy dish that feels special but isn’t complicated. The sharpness of the cheese and the salty ham and turkey mix so well with the slight sweetness that comes from a touch of powdered sugar or jam on the side—it’s always a hit.
My favorite way to serve the Monte Cristo Breakfast Casserole is with fresh fruit and a drizzle of maple syrup. It’s comforting and filling, and it makes breakfast feel like a celebration. Plus, it’s great for leftovers the next day—they reheat beautifully and taste just as good. If you want to make your mornings easier but still tasty, this is definitely a recipe I recommend trying!
Key Ingredients & Substitutions
Bread: Using brioche or challah gives a soft, slightly sweet base that soaks up the custard nicely. If you can’t find these, thick white sandwich bread or even day-old croissants work well too.
Ham & Turkey: These meats add the classic salty, savory flavor of the Monte Cristo. You can swap turkey for chicken or even use all ham or all turkey based on what you have.
Swiss Cheese: This cheese melts beautifully and has a mild nutty taste. If you don’t have Swiss, Gruyère or mozzarella are great alternatives.
Egg Mixture: The mix of eggs, milk, and cream creates a rich custard that binds the casserole. Using whole milk keeps it creamy but you can try half-and-half or just milk for a lighter option.
Vanilla & Sugar: These add a subtle sweetness that balances the savory flavors. If you prefer less sweet, reduce the sugar to half or skip the vanilla.
How Can You Get the Best Texture and Flavor in This Casserole?
The key to a great Monte Cristo Breakfast Casserole is letting the bread soak in the custard before baking.
- After mixing bread, meat, and cheese in the dish, pour the egg mixture evenly, then gently press the bread down to help it absorb the liquid.
- Letting it sit for 15 minutes (or even up to an hour in the fridge) allows the bread to soak up the eggs and milk fully, which makes the casserole creamy inside.
- Baking slowly at 350°F ensures the custard sets without drying out the top. Watch for a golden crust but still soft interior.
- Adding Parmesan cheese on top can boost flavor and help create a slightly crispy crust.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the perfect size to hold all the ingredients and bake evenly.
- Mixing bowls – for combining the bread, meats, cheese, and custard ingredients easily.
- Whisk – makes mixing the eggs, milk, and vanilla quick and smooth.
- Measuring cups and spoons – for accuracy with ingredients like sugar and vanilla.
- Knife and cutting board – to dice the ham, turkey, and cheese.
- Spray or butter – for greasing the baking dish to prevent sticking.
Flavor Variations & Add-Ins
- Swap Swiss cheese for cheddar, Gruyère, or Havarti to change the flavor profile.
- Add sliced apples or a sprinkle of cinnamon for a hint of sweetness and added texture.
- Mix in cooked spinach or mushrooms for extra veggies and flavor.
- Use turkey bacon or sausage instead of ham for a different savory twist.
Monte Cristo Breakfast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 8 cups bread cubes (preferably brioche or challah, lightly toasted)
- 1 cup diced cooked ham
- 1 cup diced cooked turkey or chicken
- 1 ½ cups shredded Swiss cheese
- ¼ cup grated Parmesan cheese (optional, for topping)
Custard Mixture:
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other:
- Butter or non-stick spray for greasing the dish
- Optional: powdered sugar, maple syrup, or fruit preserves for serving
How Much Time Will You Need?
This Monte Cristo Breakfast Casserole takes about 15 minutes of prep time, 15 minutes to soak, and then 45 to 55 minutes baking time. In total, expect around 1 hour and 15 minutes from start to finish—mostly hands-off while it bakes.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread Mixture:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. In a large bowl, gently toss the toasted bread cubes with the diced ham, diced turkey, and shredded Swiss cheese until everything is evenly mixed.
2. Make the Custard:
In a separate bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, salt, and black pepper until the mixture is smooth and fully combined.
3. Combine and Soak:
Pour the custard mixture evenly over the bread and meat mixture in the baking dish. Press down lightly with a spatula or your hands to help the bread soak up the custard mixture. Let the casserole sit at room temperature for about 15 minutes, so the bread can absorb the liquid well.
4. Add Topping and Bake:
If using, sprinkle the grated Parmesan cheese evenly on top. Place the casserole in the preheated oven and bake for 45 to 55 minutes. You’re looking for the custard to set and the top to turn a golden brown color.
5. Cool and Serve:
Remove the casserole from the oven and allow it to cool slightly before serving. For the classic Monte Cristo experience, dust with powdered sugar and serve with maple syrup or fruit preserves on the side. Enjoy!
Can I Use Frozen Bread for This Casserole?
Yes! Frozen bread works great as long as you thaw it completely before using. Let it sit at room temperature for about 30 minutes or thaw overnight in the fridge, then lightly toast or dry it out for best texture.
Can I Prepare the Casserole the Night Before?
Absolutely! Assemble the casserole and pour the custard over the bread the night before, cover tightly with plastic wrap, and refrigerate. Simply bake it the next morning—add 5-10 extra minutes to the baking time since it’s cold from the fridge.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the custard creamy and avoid drying out the casserole.
Can I Make This Dairy-Free or Lower in Fat?
Yes! Substitute dairy milk and cream with unsweetened almond milk or oat milk, and use dairy-free cheese alternatives. Keep in mind that this might alter the rich texture slightly but will still taste delicious.
