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  • Chrissie Dunham

Monte Cristo Breakfast

This yummy breakfast casserole is perfect for a lazy morning at home with your family or served at a brunch. It reminds me of a yummy Monte Cristo sandwich I used to order at Bennigan’s years ago. You can’t be worried about calories with this one. I ate this on a recent trip and could jut believe how easy and good it is. Enjoy!


  • 1 loaf (16 ounces) French bread, cut into¼­ inch cubes, divided

  • ½ pound turkey, cut into ¼-inch cubes, divided (approximately 1½ cups)

  • ½ pound ham, cut into ¼-inch cubes, divided (approximately 1½ cups)

  • 1 cup Swiss cheese, shredded, divided

  • 1 cup mild cheddar cheese, shredded, divided

  • 12 large eggs

  • 2 cups whole milk


  • confectioners' sugar, for dusting

  • raspberry preserves


Spray a 9x13-inch baking dish with cooking spray. To the bottom of the prepared baking dish, add about half of the bread cubes. Top the bread with half the amount of turkey (about 3/4 cup), half the ham (about 3/4 cup), ½ cup of Swiss cheese, and ½ cup of cheddar cheese. Repeat the layers with the remaining bread, turkey, ham, and both kinds of cheese. In a large bowl, combine the eggs and milk. Whisk until well combined. Pour the egg mixture over the bread, meat, and cheese layers. Cover with plastic wrap and refrigerate for 1 hour up to overnight.

When ready, preheat the oven to 350° F. Remove the plastic wrap and bake 40 minutes, or until the edges are golden brown and the casserole doesn't jiggle. Let the casserole cool slightly. Top with confectioners' sugar. Serve warm with raspberry preserves.

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