I had this idea to come up with a breakfast casserole that tastes like my favorite sandwich, the Monte Cristo! There is something about the Monte Cristo sandwich that just checks all the boxes for me. The sweet and savory combo just hits the spot! I use deli turkey and ham in this casserole along with a shredded Gruyère and Swiss cheese combination. I made an easy raspberry compote to top the casserole with along with a dusting of powdered sugar to finish it to perfection. This was so easy to put together and ridiculously D to the LISH! Give it a try! It’s the perfect holiday brunch option. Enjoy!
Monte Cristo Breakfast Casserole with Raspberry Compote
6
servings10
minutes45
minutesIngredients
6-8 6-8 Plain Hamburger Buns
5 5 Large Eggs
3/4 cup 3/4 Milk
1 tsp 1 Vanilla
1 tsp 1 Cinnamon
6 6 Slices Thin Deli Ham
6 6 Slices Thin Deli Turkey
8 oz 8 Shredded Swiss or Gruyère (Or Combo of 2)
Powdered Sugar for Sprinkling
*For the Raspberry Compote*
12 oz 12 Fresh Raspberries
2 Tbsp 2 Maple Syrup
1 1 Lemon Zested and Juice of 1/2 Lemon
Directions
- To begin, preheat oven to 350. In a mixing bowl, whisk together milk, eggs, vanilla and cinnamon
- Break apart your buns and place in a sprayed 10″ casserole dish
- Stuff 1 cup of your cheese throughout your bread. Roll your slices of deli ham and turkey up and slice into smaller pieces. Place throughout your bread and cheese
- Pour over your egg mixture and ensure all is coating the bread pieces. Top with remaining cheese and bake for 45 minutes or until casserole is set
- While casserole is baking, place raspberries in a small sauce pot with maple syrup, lemon zest & juice. Simmer over medium/low heat until your berries break down. Remove to a jar to cool
- Remove casserole from oven and sprinkle with powdered sugar. Serve with extra powdered sugar, raspberry compote and maple syrup. Enjoy!
Notes
- This casserole is rich and delish! I would recommend pairing it with a nice fruit plate and a bitter green salad to round out a great brunch table!