I always love to create a new breakfast casserole for the holidays!
This one would be perfect for brunch after Black Friday shopping, that lazy Saturday after when you’re putting up the tree…or just popping in the stove on Christmas morning while the presents are being opened. You just can’t loose with this one!
My best helper getting the croissants
torn just right…
For convenience I used deli
ham and turkey …
I think leftover baked ham &
turkey would be incredible as well..
After adding the meat and cheese
to the croissants,
Whisk the eggs with the whipping cream
And pour the mixture over the croissants…
After a few stirs to combine…
pour the mixture into a 9 x 13 pan…
Cover with foil and refrigerate overnight.
the next morning…
uncover and bake on 350 degrees
for 40-45 minutes…
Melt the raspberry jam over
low heat until it has a pouring
Remove the beautiful casserole
from the oven …
Dust it with the
Drizzle on the warm jam..
It will look simply amazing like this!!
Oh just look at that!
How could you not enjoy every last bite!Print
Monte Cristo Breakfast Casserole Recipe
- 16 mini croissants
- 1/2 lb deli Han 1/2 lb deli ham
- 1/2 lb deli turkey
- 1/2 cup Monterey Jack cheese
- 1/2 cup Swiss cheese
- 12 cup mozzarella cheese
- 2 cups whipping cream
- 6 eggs
- 1/3 cup raspberry jam
- 2 TBSP confectioners sugar
Cut or tear the ham and turkey into smaller pieces.
Tear the croissants and place them in a large bowl; add the cheese, ham and turkey.
In another bowl, whisk the eggs with the whipping cream and pour over the croissant mixture; gently stir.
Spray your 13×9 pan with non stick spray and pour in the casserole mixture.
Cover tightly with foil and refrigerate overnight.
In the morning, preheat oven to 350 degrees.
Uncover and bake 40-45 minutes.
While the casserole is baking, melt the jam on low heat.
Remove casserole from oven and dust with confectioner’s sugar and drizzle with jam.
Cut into slices and enjoy!