Baked Croque Monsieur Breakfast Casserole

Name: Baked Croque Monsieur Breakfast Casserole
Prep time: 15 h
Cook time: 3 h
Total time: 18 h
Yield: 10 servings
Cuisine: French
Ingredients: 4 tbsp All-Purpose Flour; 0.75 tsp Black Peppercorns; 10 tbsp Butter; 2 tbsp Dijon Mustard; 8 whole Eggs; 12 whole English Muffin; 3 tbsp Grated Parmesan Cheese; 0.13 tsp Ground Nutmeg; 3 cups Gruyère Cheese; 1.25 cups Half & Half; 2 cups Milk; 1.5 tsp Salt; 0.5 lb Sliced Deli Ham

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Sugar-Free Comfort-Food Anabolic Diet

This Baked Croque Monsieur Breakfast Casserole blends buttery English muffin cubes with layers of smoky ham and nutty Swiss or Gruyère, all nestled in a rich egg custard. A velvety cream sauce and Parmesan topping create crisp, golden edges and a creamy center—perfect for a cozy brunch or a make-ahead holiday breakfast.

Prep15 hrs
Cook3 hrs
Serves10
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Melt 6 tablespoons butter.
2

Place English muffin cubes in a large bowl and drizzle with the melted butter and Dijon mustard. Toss until evenly coated and spread them in a single layer on a baking sheet. Bake in the preheated oven until lightly browned and lightly toasted, 12 to 14 minutes.
3

Meanwhile, whisk the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper together in a bowl until well combined; set aside.
4

Place half of the bread cubes in the prepared baking dish. Fold half of the ham slices, tear them into 1 1/2-inch pieces, and distribute the ham among the bread cubes. Evenly top with 2 cups of grated Swiss cheese.
5

Add the remaining bread, ham, and grated Swiss cheese. Pour the egg mixture over the casserole and press lightly to submerge most of the bread. Let stand at room temperature for 30 minutes.
6

Bake the casserole until the egg mixture is absorbed, 45 to 50 minutes. Cover with foil during the last 20 minutes of baking if the casserole is browning too quickly.
7

Meanwhile, melt the remaining butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, about 1 minute. Whisk in the milk until smooth. Bring the mixture to a boil, then reduce the heat to a simmer, stirring occasionally until thickened, about 3 minutes. Add the remaining salt, pepper, and nutmeg and stir. Cook about 8 minutes on low, stirring occasionally, then remove from the heat.
8

Remove the casserole from the oven and turn on the oven’s broiler. Pour the cream sauce over the casserole and top with grated Parmesan. Return the casserole to the oven and broil until bubbly and lightly browned, about 3 minutes. Let stand for 5 to 10 minutes. Sprinkle with chives and serve.