Monte Cristo Breakfast Bake Recipes

MONTE CRISTO BREAKFAST SANDWICH

Steps:

• Make the French toast: Whisk together the eggs, milk and vanilla in a medium bowl until smooth. Place the bread slices in the bowl of egg mixture and coat both sides. Heat 2 skillets (each large enough to hold 2 slices of bread) over medium heat. Add half of the butter to each. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets. Preheat the oven to 350 degrees F.
• Cook the sandwiches: Return the skillets to medium heat and add about 1 tablespoon butter to each. Allow the butter to melt and froth, swirling to coat the bottoms of the skillets. Divide the eggs between the skillets and spread evenly on the bottoms. Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick, until the eggs on the bottom of the skillet sear and firm up, 1 to 2 minutes.
• Finish: Divide and spread the remaining butter on the tops of the 4 slices of French toast. Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. Season with salt. Layer on top of one piece of French toast per skillet with the cheese, ham and turkey. Slide the spatula under one slice of the French toast and fold it over the other so it looks like a sandwich! Repeat with the second skillet. Transfer the skillets to the oven until the cheese melts and the centers get hot, about 3 minutes.
• Transfer the sandwiches to a cutting board and cut each in half. Serve two halves on each plate with maple syrup for drizzling and dunking.

MONTE CRISTO BAKE

Steps:

• Heat oven to 350ºF.
• Whisk eggs and milk in large bowl until blended. Add bread; stir to evenly coat with egg mixture. Gently stir in ham and half the cheese.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 40 min. or until knife inserted in center comes out clean and top is golden brown.

MONTE CRISTO CASSEROLE

Steps:

• Preheat oven to 375^F.
• Pour milk in a microwaveable container and heat until hot.
• Whisk eggs in small bowl and add hot milk to eggs, blend.
• Cut French toast into 3/4 inch cubes; place in a large bowl.
• Pour egg mixture over bread cubes, toss gently, set aside.
• Combine ham, turkey, cheese and parsley in a bowl.
• Spray a 13x9x2 inch baking pan with cooking spray.
• Layer half the french toast cubes with half the meat mixture in bottom of pan.
• Repeat.
• Let stand for at least 10 minutes (It can be held overnight.) Set at room temperature for a few minutes before baking-or bake a little longer if it's cold.
• Bake 30-35 minutes until golden brown and set in center.
• Cool 10 minutes.
• Sprinkle with powdered sugar.
• Slice strawberries.
• Combine strawberries with strawberry ice cream topping in a small bowl.
• Cut casserole into squares.
• Serve topped with strawberry mixture.

MONTE CRISTO CASSEROLE WITH RASPBERRY SAUCE

Steps:

• Line a greased 13x9-in. baking dish with half of the bread. Spread mustard over bread. Layer with ham, cheese, turkey and remaining bread (dish will be full)., In a large bowl, whisk eggs, milk, sugar and vanilla; pour over top. Refrigerate, covered, overnight., 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. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Let casserole stand 10 minutes before cutting. Serve with sauce.

OVERNIGHT MONTE CRISTO CASSEROLE

Steps:

• Butter a 9x12 casserole dish and set aside.
• Mix Dijon mustard, softened butter, and grated onion to blend.
• Spread mixture thinly on each slice of bread, and place one slice of ham and one slice of cheese within the crusts of two prepared slices to make a sandwich.
• Cut each sandwich into fourths, and then cut each fourth into triangular halves.
• Place the little triangles marching in rows lengthwise in the prepared casserole, with points up.
• In a separate mixing or batter bowl, beat the eggs just until lemony-looking; add milk and brown sugar, and whisk firmly until no lumps from the brown sugar show.
• Pour egg mix over the prepared sandwiches and cover the casserole with plastic wrap, sealing firmly, and place in refrigerator overnight, or for at least two hours.
• Preheat oven to 375 degrees F.
• While oven in preheating, remove casserole from refrigerator, take off plastic wrap and let rest on the counter to lose the "fridge chill".
• You may want to place the casserole on a rimmed cookie sheet to prevent spills during baking.
• Just before placing in oven, sprinkle lightly with paprika, more for effect than taste, really.
• Bake for 60 minutes, or until the center is set and the sandwich points are a nice golden brown.
• Let rest for ten minutes and then cut into individual serving portions.