Monte Cristo Croissant Breakfast Casserole

Ingredients

• 8 small croissants (torn into pieces)
• 1 cup shredded ham (honey roasted recommended)
• 2 cups gruyere cheese (shredded)
• 0.5 cup havarti cheese (cut into chunks)
• 8 eggs
• 2 cups heavy cream
• fresh thyme (big pinch)
• 2 tsp Dijon mustard
• 1.5 tsp granulated garlic
• 1.5 tsp kosher salt
• 1 tsp cracked black pepper
• fresh chives (optional, for garnish)
• powdered sugar (optional, for dusting)
• raspberry jam (optional, for serving on the side)

Steps

1. 1

   Layer the torn croissants evenly in a baking dish.

2. 2

   Sprinkle the shredded ham, shredded gruyere, and havarti chunks throughout the croissants so you get little melty surprises in every bite.

3. 3

   In a separate bowl, whisk together the 8 eggs, 2 cups heavy cream, 2 teaspoons Dijon mustard, 1.5 teaspoons granulated garlic, 1.5 teaspoons kosher salt, 1 teaspoon cracked black pepper, and a big pinch of fresh thyme until smooth.

4. 4

   Pour the egg mixture evenly over the croissants in the baking dish, gently pressing down so everything soaks in.

5. 5

   Cover the baking dish with plastic wrap and then a layer of foil.

6. 6

   Preheat oven to 350°F (175°C). Bake for 30–45 minutes until the custard is set.

7. 7

   Remove the plastic wrap and foil covers.

8. 8

   Broil for 2–3 minutes until the top is golden brown and bubbly.

9. 9

   Finish with fresh chives if using.

10. 10

    For a full Monte Cristo experience, dust lightly with powdered sugar and serve with raspberry jam on the side.

Notes

Note on covering: While the author suggests plastic wrap under foil in the oven, ensure your plastic wrap is oven-safe or simply use foil to avoid melting. For the best texture, use high-quality buttery croissants from a local bakery.

Nutrition per serving

• breakfast
• brunch
• casserole
• holiday
• Christmas
• savory
• baked