The first time I made this Ultimate Monte Cristo Breakfast Casserole, it was a chaotic Sunday morning with half the family still in pajamas and a mountain of dishes from the night before staring at me. Somehow, this breakfast bake came together like a charm, filling the kitchen with that irresistible scent of melted cheese, ham, and maple syrup. It felt like breakfast and brunch had a delicious love child.
I’ve whipped up this breakfast casserole recipe more times than I can count, usually when I want something that looks fancy but doesn’t need me to stand over a stove for hours. Honestly, it’s become my go-to for holiday mornings, weekend brunches, and those “surprise company” situations where I want to impress without stress. And the best part? It tastes like a Monte Cristo sandwich decided to crash a breakfast party—sweet, savory, cheesy, and downright comforting.
Why You’ll Love This Recipe
Okay, I have to be real—this Ultimate Monte Cristo Breakfast Casserole has completely changed my breakfast game. Here’s why it’s a keeper:
- ✅ Hands-off cooking: You assemble it the night before, pop it in the oven in the morning, and voilà—breakfast magic happens while you sip coffee.
- ✅ Crowd-pleaser: I’ve made this for everyone from my picky teenage niece to my food enthusiast friends, and it always gets rave reviews.
- ✅ Flavor explosion: The combo of Swiss cheese, ham, and a touch of maple syrup makes every bite a perfect balance between sweet and savory.
- ✅ Perfect for meal prep: Leftovers (if there are any) reheat beautifully for breakfast or even brunch later in the week.
- ✅ Easy ingredient swaps: Don’t have Swiss? Cheddar or Gruyère work great. Prefer turkey over ham? Go for it! It’s forgiving and flexible.
This breakfast bake is one of those recipes that makes you feel like a kitchen rockstar without breaking a sweat. It’s the kind of dish that turns mornings into moments worth savoring and leftovers into next-day celebrations.
What Ingredients You’ll Need
Here’s what’s great about this ingredient list: you probably have most of it hanging out in your fridge or pantry right now. I’m breaking it down so you know exactly why each part matters.
- Thick sliced white bread (8 slices) — I use day-old bread because it soaks up the custard perfectly without turning mushy. Brioche or challah also work if you want to get fancy.
- Ham
- Swiss cheese
- Eggs
- Milk
- Heavy cream
- Maple syrup
- Dijon mustard
- Vanilla extract
- Salt & pepper
Quick note: If you’re wondering about substitutions, I’ve tried this with turkey, cheddar, and even a combo of cheeses. It still shines. Just keep the custard ratio the same—it’s the secret to that perfect bake.
Equipment Needed
You don’t need a fancy kitchen to nail this Ultimate Monte Cristo Breakfast Casserole. Here’s what I use, and trust me, it’s all pretty basic:
- 9×13-inch baking dish — I have an old Pyrex one that’s probably seen more casseroles than I can count. Glass or ceramic works great.
- Mixing bowls — One for the custard, one for assembling the bread layers. Keeps things tidy.
- Whisk
- Measuring cups and spoons — Because baking is chemistry, not guesswork. I’m only a little obsessed with my scale, but it’s not mandatory.
- Grater
- Aluminum foil — For covering the casserole while it soaks overnight and during the first part of baking.
If you don’t have a 9×13 dish, a similar-sized pan will work, just keep an eye on baking time. And honestly, no fancy gadgets needed—just a little patience and love.
How to Make It: Step-by-Step
- Prepare and assemble the base (10 minutes)
Grease your 9×13-inch baking dish with butter or cooking spray. Lay out 8 slices of thick white bread in the dish, trimming crusts if you want a neater look (I don’t bother). Scatter the diced ham evenly over the bread, then sprinkle the shredded Swiss cheese on top. This layering is key for that melty, cheesy goodness in every bite. - Mix the custard (5 minutes)
In a large bowl, whisk together 8 large eggs, 2 cups whole milk, ½ cup heavy cream, ¼ cup maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon vanilla extract, and a pinch of salt and pepper. Whisk until everything is combined and slightly frothy—this custard is what transforms the bread into a breakfast dream. - Soak the casserole (overnight or at least 4 hours)
Pour the custard evenly over the bread, ham, and cheese. Press down gently on the bread slices to help them soak up the liquid. Cover the dish tightly with aluminum foil and refrigerate overnight or for at least 4 hours. This step is where the magic happens—letting the bread absorb all those flavors. - Preheat and bake (50-60 minutes)
When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the foil and bake the casserole for 40 minutes covered. Then, remove the foil and bake for an additional 10-20 minutes until the top is golden brown and the custard is set. The edges should be bubbling and crispy, and the center should spring back when gently pressed. - Rest and serve (10 minutes)
Let the casserole rest for about 10 minutes before slicing. This helps it set up and makes serving easier. I like to drizzle a little extra maple syrup on top or serve it on the side for dipping.
Quick tip: If you want extra crispy edges, broil for 1-2 minutes at the end, but watch closely so it doesn’t burn. Also, the toothpick test works here—if it comes out clean or with just a few moist crumbs, you’re golden.
My Best Tips & Techniques
Alright, I’m about to share the stuff I’ve learned after making this breakfast bake way too many times…
- Don’t skip the soaking step. I used to rush this and bake right after assembling, and it never had that custardy, melt-in-your-mouth texture. Overnight soaking is a game-changer.
- Use day-old or slightly stale bread. Fresh bread will get soggy and fall apart. If you only have fresh bread, toast it lightly before assembling to give it some structure.
- Room temperature eggs and dairy. I learned this from a baking class—cold eggs mixed into cold milk can cause clumping. Let everything sit out for 20-30 minutes before mixing.
- Don’t overbake. This casserole can dry out if left too long. Keep an eye on the color and texture, especially during the last 10 minutes.
- Customize confidently. Want to swap cheddar for Swiss? Go for it. Prefer turkey or bacon instead of ham? Totally doable. Just keep the custard ratio and baking time consistent.
- Clean as you go. While it’s baking, I like to tidy up the kitchen so I don’t have a mountain of dishes later. Trust me, this makes life easier.
- Use real maple syrup. It makes a noticeable difference in flavor, but if you only have pancake syrup, it’s still delicious.
Ways to Mix It Up
Once you’ve nailed the classic Ultimate Monte Cristo Breakfast Casserole, it’s time to have some fun:
- Cheese Swap: Try Gruyère or sharp cheddar for a different flavor profile. I love Gruyère’s nuttiness with the ham.
- Meat Variations: Turkey, cooked bacon, or even cooked sausage crumbles work well if you want to switch things up.
- Sweet Twist: Add a handful of fresh or frozen raspberries or sliced strawberries before pouring the custard for a slight fruity surprise.
- Herb Boost: Sprinkle chopped fresh thyme or rosemary into the custard for an herby, aromatic note that pairs beautifully with the ham.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes to the custard if you like a little heat.
- Gluten-Free Version: Use gluten-free bread and double-check your ham and other ingredients for hidden gluten. Baking time remains the same.
- Dairy-Free Adaptation: Swap milk and cream for unsweetened almond or oat milk, use dairy-free cheese, and omit if you prefer. Texture will be slightly different but still tasty.
Serving Ideas & Storage
This breakfast casserole is just as good fresh out of the oven as it is reheated. Here’s how I like to serve and store it:
- Serving: Slice into generous squares and serve with a drizzle of maple syrup or a side of mixed berries. For a brunch crowd, add a dollop of whipped cream or a sprinkle of powdered sugar for that Monte Cristo vibe.
- Pairings: Goes perfectly with fresh fruit salad, crispy bacon, or even a simple green salad if you want to balance the richness.
- Storage: Keep leftovers covered in the refrigerator for up to 4 days. Reheat slices in the microwave for 30 seconds or in a toaster oven to bring back the crisp edges.
- Freezing: This casserole freezes beautifully! Wrap individual slices in parchment and foil, then freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for 15-20 minutes.
Pro tip: If it starts to dry out, turn leftover slices into decadent French toast. Just dip in egg mixture, cook in a pan, and enjoy a whole new breakfast.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel good about eating this Ultimate Monte Cristo Breakfast Casserole:
| Per Serving (1 slice, approx.) | Amount |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbohydrates | 25g |
| Fat | 18g |
| Fiber | 1g |
The protein punch comes mainly from the ham and eggs, which keeps you full longer than your average breakfast bake. The natural sweetness from the maple syrup balances the savory flavors, so you don’t need to add extra sugar. Plus, with calcium and vitamins from the dairy and eggs, it’s a breakfast that feels indulgent but still somewhat balanced.
Keep in mind, this recipe contains gluten, dairy, and eggs, but I’ve noted some easy swaps if you need dietary modifications.
Final Thoughts
So that’s my Ultimate Monte Cristo Breakfast Casserole! I know I’ve gushed a bit, but when you find a breakfast bake this simple and delicious, you want to shout it from the rooftops.
This recipe has become my go-to for lazy weekend mornings and special occasions alike. It’s the kind of dish that brings people together around the table, fills the house with amazing smells, and makes everyone ask for seconds (and the recipe).
Don’t be shy about tweaking it to fit your tastes—try different cheeses, swap out the ham, or add your favorite herbs. That’s how this recipe grows and becomes truly yours.
If you make this, please drop a comment below and tell me how it turned out! And hey, if you’re on Instagram, tag me @[yourhandle]—I love seeing your kitchen wins.
Happy baking! I hope your kitchen smells as incredible as mine does right now.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! This is actually my favorite part—assemble it the night before, let it soak in the fridge overnight, and bake it fresh in the morning. Perfect for stress-free mornings.
Q: What can I substitute if I don’t have Swiss cheese?
A: Cheddar, Gruyère, or even mozzarella work well. Each gives a slightly different flavor, but all melt nicely and keep the casserole delicious.
Q: Can I freeze leftovers?
A: Absolutely. Slice the casserole, wrap each piece in parchment and foil, and freeze for up to 2 months. Reheat from frozen in the oven for best texture.
Q: Is there a vegetarian version?
A: Sure! Just leave out the ham and add extra cheese or veggies like sautéed mushrooms or spinach. The custard will hold it all together beautifully.
Q: How do I know when the casserole is done baking?
A: The top should be golden brown and slightly crispy, and the center should be set but still spring back when you press gently. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
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Ultimate Monte Cristo Breakfast Casserole
- Total Time: Overnight soaking plus 1 hour 10-15 minutes baking and resting
- Yield: 8 servings 1x
Description
A hands-off, crowd-pleasing breakfast bake combining Swiss cheese, ham, and maple syrup for a sweet and savory flavor explosion. Perfect for holiday mornings, brunch, or meal prep.
Ingredients
- 8 slices thick sliced white bread (day-old preferred; brioche or challah optional)
- 2 cups diced ham (pre-cooked deli ham recommended)
- 2 cups shredded Swiss cheese
- 8 large eggs (room temperature)
- 2 cups whole milk
- ½ cup heavy cream
- ¼ cup maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon vanilla extract
- Salt and pepper to taste
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray. Lay out 8 slices of thick white bread in the dish, trimming crusts if desired. Scatter diced ham evenly over the bread, then sprinkle shredded Swiss cheese on top.
- In a large bowl, whisk together 8 large eggs, 2 cups whole milk, ½ cup heavy cream, ¼ cup maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon vanilla extract, and a pinch of salt and pepper until combined and slightly frothy.
- Pour the custard evenly over the bread, ham, and cheese. Press down gently on the bread slices to help them soak up the liquid. Cover tightly with aluminum foil and refrigerate overnight or for at least 4 hours.
- Preheat oven to 350°F (175°C). Remove foil and bake casserole covered for 40 minutes. Remove foil and bake an additional 10-20 minutes until top is golden brown and custard is set. The edges should be bubbling and crispy, and the center should spring back when gently pressed.
- Let casserole rest for about 10 minutes before slicing. Serve with a drizzle of maple syrup or on the side for dipping.
Notes
[‘Use day-old or slightly stale bread to avoid sogginess; toast fresh bread lightly if needed.’, ‘Room temperature eggs and dairy mix more evenly and prevent clumping.’, ‘Do not skip the soaking step; it ensures a custardy, melt-in-your-mouth texture.’, ‘Watch baking time to avoid drying out; broil 1-2 minutes at the end for extra crispy edges if desired.’, ‘Customize with different cheeses (cheddar, Gruyère) or meats (turkey, bacon, sausage).’, ‘Use real maple syrup for best flavor, but pure maple-flavored syrup works too.’, ‘Leftovers reheat well and casserole freezes beautifully for up to 2 months.’]
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 350
- Fat: 18
- Carbohydrates: 25
- Fiber: 1
- Protein: 20
Keywords: Monte Cristo, breakfast casserole, breakfast bake, ham and cheese casserole, brunch recipe, easy breakfast, make-ahead breakfast
