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.
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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