Classic Monte Cristo Sandwich Recipe

Monte Cristo Breakfast Casserole THIS IS NOT DIET FOOD

Pour the egg mixture over the bread, meat, and cheese layers. Cover with plastic wrap and refrigerate for 1 hour or 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.

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In a large bowl whisk together eggs, half-and-half, salt, and onion powder until well blended and smooth. Set aside. In a 9×13-inch deep casserole dish line the bottom with 4 full slices of bread and 2 half slices to fill in the end gaps. Using half of the mustard, slather each slice of bread.

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Directions. Grease a 3-quart baking dish. In a large bowl whisk together milk, eggs, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread half the bread slices with mustard, then top with ham and half of the cheese. Spread remaining bread slices with butter then place buttered sides down on cheese.

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Preheat oven to 400F. Remove cinnamon rolls from package and set icing aside. Cut each cinnamon roll into four pieces. Place the pieces of cinnamon roll in a greased 8 inch square baking dish. Spread them out evenly. Place the baking dish in the oven and bake until cinnamon rolls are starting to brown. 16-18 minutes.

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Whisk the eggs, half-and-half, mustard, salt, and pepper in a large bowl until smooth. Set aside. Lightly grease a 13x9-inch baking dish with cooking spray. Place 1 slice of the ham, 1 slice of the turkey, and 1 slice of the Swiss cheese (folding ham, turkey, and cheese to fit, if needed) on the bottom half of each croissant.

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Spray your 13×9 pan with non stick spray and pour in the casserole mixture. Cover tightly with foil and refrigerate overnight. In the morning, preheat oven to 350 degrees. Uncover and bake 40-45 minutes. While the casserole is baking, melt the jam on low heat. Remove casserole from oven and dust with confectioner's sugar and drizzle with jam.

Overnight Monte Cristo Breakfast Casserole

Whisk together until the mixture's completely smooth. Add the bread, stirring until all of the bread is well coated with egg. Stir in the ham and half of the cheese until evenly incorporated. Lightly spray an 8x8" baking dish with non stick cooking spray. Pour the egg mixture out into the pan, evenly spreading it out.

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Preheat oven to 350 degrees and spray an 8x10 baking dish with vegetable oil spray. Line the baking dish with half of the bread. Layer with ham, turkey, cheese and the rest of the bread. In a large bowl whisk together the eggs, milk, dijon mustard, sugar, salt and pepper until smooth. Pour mixture over the bread carefully.

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Pour the egg mixture over the top. Cover and chill for at least 1 hour to overnight in the fridge. Preheat oven to 350 degrees. Uncover the dish and bake for 35-40 minutes or until lightly brown. Sprinkle with a bit of powdered sugar and serve with sugar free strawberry or raspberry sugar free preserves, if desired.

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Lightly press the croissants into the egg mixture if needed to let them soak it up. 7 eggs, 2 cups half and Half, 1½ Tablespoons Dijon mustard. Cover with plastic wrap then chill the casserole for at least an hour but for up to two days. Remove the casserole from the refrigerator when you preheat the oven to 375°F.

Monte Cristo Breakfast Casserole THIS IS NOT DIET FOOD

Instructions. Preheat the oven to 350 degrees F. and lightly coat the inside of an 8x8" or 9x9" baking dish with non-stick spray; set aside. In a large bowl, whisk together the 4 eggs, 1 1/2 C. half & half, 1 1/2 Tsp. dijon, nutmeg and salt & pepper to taste. Stir in the 6 C. bread to coat evenly.

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Preheat oven to 375°. Remove casserole from refrigerator while oven heats. In a small bowl, mix topping ingredients; sprinkle over casserole. Bake, uncovered, until golden brown, 30-40 minutes. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water, lemon juice and maple syrup until smooth. Add raspberries.

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Brush both sides of bread slices with honey mustard and arrange the slices in the baking dish in 2 rows, overlapping the slices. Place one slice of cheese and one slice of Canadian bacon between each slice of bread. Whisk together eggs, half-and-half, milk, sugar, and vanilla. Pour over bread slices.

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Lay the bread out on a big board to assemble. Cut the "sandwiches" in triangles. Place the pieces in a 9×13 pan, tips up! Pour the egg mixture over the sandwiches; cover with foil or plastic wrap and refrigerate up to 2 days. In the morning, preheat the oven, remove the covering, and bake according to directions!

Classic Monte Cristo Sandwich Recipe

This recipe serves six to eight. Preheat your oven to 350 degrees. Grease (I used Pam) a 9×13 casserole dish. Take your torn Challah and place it down in your casserole dish. In a bowl, whisk together your eggs, milk and Dijon. Stir in your diced ham and shredded Swiss cheese. Pour this egg mixture down over your bread.

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Grease a 9 x13 baking pan. Place half of the cubed bread in the prepared pan. Sprinkle with the ham and cheese. In a small bowl, whisk the dijon mustard with 1 tablespoon water. Drizzle over ham, cheese and bread. Top with remainder of cubed bread. In a medium bowl, whisk eggs, milk, sugar, vanilla, salt and pepper.