Best Monte Cristo Breakfast Casserole Recipes

MONTE CRISTO CASSEROLE

Steps:

• Preheat oven to 375^F.
• Pour milk in a microwaveable container and heat until hot.
• Whisk eggs in small bowl and add hot milk to eggs, blend.
• Cut French toast into 3/4 inch cubes; place in a large bowl.
• Pour egg mixture over bread cubes, toss gently, set aside.
• Combine ham, turkey, cheese and parsley in a bowl.
• Spray a 13x9x2 inch baking pan with cooking spray.
• Layer half the french toast cubes with half the meat mixture in bottom of pan.
• Repeat.
• Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
• Bake 30-35 minutes until golden brown and set in center.
• Cool 10 minutes.
• Sprinkle with powdered sugar.
• Slice strawberries.
• Combine strawberries with strawberry ice cream topping in a small bowl.
• Cut casserole into squares.
• Serve topped with strawberry mixture.

MONTE CRISTO BREAKFAST CASSEROLE

Steps:

• 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.

OVERNIGHT MONTE CRISTO CASSEROLE

Steps:

• Butter a 9x12 casserole dish and set aside.
• Mix Dijon mustard, softened butter, and grated onion to blend.
• Spread mixture thinly on each slice of bread, and place one slice of ham and one slice of cheese within the crusts of two prepared slices to make a sandwich.
• Cut each sandwich into fourths, and then cut each fourth into triangular halves.
• Place the little triangles marching in rows lengthwise in the prepared casserole, with points up.
• In a separate mixing or batter bowl, beat the eggs just until lemony-looking; add milk and brown sugar, and whisk firmly until no lumps from the brown sugar show.
• Pour egg mix over the prepared sandwiches and cover the casserole with plastic wrap, sealing firmly, and place in refrigerator overnight, or for at least two hours.
• Preheat oven to 375 degrees F.
• While oven in preheating, remove casserole from refrigerator, take off plastic wrap and let rest on the counter to lose the "fridge chill".
• You may want to place the casserole on a rimmed cookie sheet to prevent spills during baking.
• Just before placing in oven, sprinkle lightly with paprika, more for effect than taste, really.
• Bake for 60 minutes, or until the center is set and the sandwich points are a nice golden brown.
• Let rest for ten minutes and then cut into individual serving portions.