With all of the flavors of your favorite Monte Cristo sandwich, this breakfast bake is perfect for weekends or holiday brunch!
This is a sponsored blog post; while the views expressed here were genuinely mine, consideration was paid to me by Bays English Muffins.
Cooler weather brings the need for warm, cozy weekends at home. On Sunday mornings, I love to have an easy breakfast casserole ready to pop in the oven. We prefer a heavier brunch style meal on Sundays while we are getting our week organized.
Since I was little, BAYS English Muffins have been my go-to. They’re found right in the refrigerated, dairy section and they also freeze so well. I love that they have a bit of crunch, but are also chewy and they are perfect for butter to pool in.
If you’ve never had a Monte Cristo, it’s a ham and Swiss sandwich dunked in an egg batter, grilled then topped with powdered sugar. They’re always served with a jam on the side–so delicious and perfect for brinner nights!
This overnight egg bake takes the yummy flavors of a Monte Cristo, but makes it so much simpler. My kids couldn’t get enough of this dish!
This Monte Cristo overnight breakfast casserole has all of the flavors of your favorite sandwich, but so much easier! Finish with your favorite jam and a sprinkle of powdered sugar.
- 8 large eggs
- 3 cups milk
- 2 tablespoons Dijon mustard
- 1.5 teaspoons onion powder
- 1/4 teaspoon ground pepper
- 6 BAYS English Muffins
- 10 ounces cubed ham
- 8 ounces shredded Swiss cheese
- 1/4 cup powdered sugar
- 3/4 cup raspberry jam or favorite flavor!
Coat a 9x13 baking dish with cooking spray.
In a large bowl, whisk eggs. Add milk, Dijon mustard, onion powder and pepper. Whisk to combine.
Cut the BAYS English Muffins in quarters, opening up the halves. Add to the bowl with with the eggs. Stir with a spatula. Add 1 cup of Swiss cheese and ham cubes. Mix.
Pour into baking dish, stirring to cover all English Muffins with egg mixture. Top with final 1 cup of Swiss. Cover and refrigerate for at least 6 hours, overnight is best!
Heat oven to 350º. Bake, uncovered, for 38-40 minutes. It should be golden brown and bubbly. Let sit for 10 minutes before cutting. Top with powdered sugar and raspberry jam on the side.
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What is your favorite variety of BAYS English Muffins? Do you have any weekend or holiday breakfast traditions?