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Croque Monsieur Breakfast Casserole Recipe

Croque Monsieur breakfast casserole is baking in an oval Apilco baking dish.

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Breakfast (or really any meal of the day) doesn’t get much more satisfying than eggy custard, salty ham, melty gruyere cheese, and a baguette all baked until golden brown. 

Ingredients

Scale
  • 4 tablespoons unsalted butter (for the slices of bread and greasing the baking dish)
  • Salt and pepper to taste
  • 4 large eggs 
  • 2 egg yolks
  •  6 ounces good quality ham (preferably French ham)
  • 1 1/2 cups of whole milk
  • 1 1/2 cups of heavy cream
  • 3 tablespoons Dijon mustard
  • 6 ounces gruyère cheese
  • 1 day old baguette

Instructions

  1. Preheat the oven to 325º and butter the bottom of the pan and sides generously.
  2. Slice the day-old baguette into approximately 1/2″ pieces. Butter one side of the slices and spread a thin layer of mustard on the other side.
  3. Arrange the bread slices butter side up, overlapping, in the pan, creating two layers. Tuck small pieces of ham into all the crevices created by the overlapping bread.
  4. In a large bowl, whisk the eggs and egg yolks until combined. Add the whole milk, heavy cream, and ground black pepper and whisk until smooth. 
  5. Pour the egg mixture over the bread slices and press down with the palm of your hand making sure the bread absorbs some of the mixture.
  6. Sprinkle the gruyère cheese evenly over the top of the bread and ham. Cover the pan with plastic wrap and place it in the refrigerator for at least 30 minutes. You can refrigerate overnight and bake the next morning if you prefer.
  7. Remove the pan from the refrigerator and bake in the oven for about 45 minutes or until the egg custard has set, and the cheese and bread are golden brown on top.
  8. When done, remove the casserole from the oven and let it rest for 10 to 15 minutes. To serve, place large spoonfuls of the casserole on plates, serve immediately, and enjoy!

Notes

We divided the recipe in half and made two pans of this. We served one to 4 people with a salad for dinner and froze the second one for comfort food on a cold, wintery night.