Monday, December 16, 2019

Monte Cristo Breakfast Bake

As you're planning your Christmas or New Year's menu, I hope you'll consider this wonderful breakfast dish. The Monte Cristo sandwich is traditionally dipped into French Toast batter and fried, then topped with powdered sugar and served with cream cheese and jam. It is indulgent! In this casserole version, croissant sandwiches with the same traditional Monte Cristo fillings (ham, swiss, turkey) are baked in an egg "bath." A blackberry jam on the croissant adds the wonderful sweetness that often accompanies the sandwich.

I made this after Thanksgiving and used leftover turkey in place of deli slices. If you have leftover ham and turkey after Christmas, this would be a great, and unique, way to use those leftovers! Like all good breakfast casseroles, this one can be made the night before, making your morning easy. You can serve this with a fruit salad (we love this cranberry version!) and have a wonderful and filling breakfast or brunch.

Find more great ideas at Inspire Me, Hearth and Soul.

Monte Cristo Breakfast Bake

4 Tbsp. blackberry preserves
1 1/2 Tbsp. Dijon mustard
6 bakery croissants, split
6 slices Swiss cheese
12 thin slices Black Forest ham, (8-oz.)
12 thin slices turkey, (8-oz.)
5 eggs, lightly beaten
1 1/2 cups half-and-half

In a small bowl, combine the jam and mustard. Spread the mixture on the cut sides of each croissant. Layer the ham, turkey and cheese on the bottom halves of the croissants; top with the other half of the croissant. Place sandwiches in a single layer in a lightly greased 9x13 baking dish.

Whisk together eggs and half and half; pour over the sandwiches. Lightly press down the sandwiches into the egg mixture. Cover and refrigerate 2 hours or overnight.

Bake at 350, uncovered, for 20 minutes. Cover and bake for an additional 30 minutes or until eggs are lightly set. Serve immediately. Serves 6-8

Recipe Source: HyVee

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