While this recipe needs less than 30 minutes to create, it does need to rest overnight to combine all the flavors properly.

Monte Cristo Ham/Turkey/Cheese & Croissant Breakfast Bake

Serves 8-10

Ingredients

• 1/2 lb. slices of ham, torn into smaller pieces (you can used deli meat or thinly slice leftovers from a baked ham dinner)
• 1/2 lb. slices of roast turkey, torn into smaller pieces (you can used deli meat or thinly slice leftovers from a roast turkey dinner)
• 1 1/4 cups (5 oz.) shredded Parmesan cheese (grating just before using is better than buying pre-grated cheese)
• 1 tsp. salt
• 1 tsp pepper
• 1 tsp Dijon mustard
• 6 green onions, sliced
• 8 large croissants, torn into bite sized pieces–slightly stale works best. [This dish is best made with all from-scratch ingredients, but I’ve recently discovered that the croissants from Costco work really well and are a great time saver.]
• Vegetable cooking spray or olive oil to prep baking dish
• 3 cups milk
• 1 cup heavy cream
• 5 large eggs, lightly beaten
• 2 cups shredded Gruyère or Swiss cheese (about 8 oz.) — I find Gruyère more flavorful than the traditional Swiss, but either will work.
• Powdered sugar (optional – for dusting)

Instructions

Assemble the Casserole:

In a large bowl, toss the meats with the Parmesan cheese, salt, and sliced green onions.

Spray a 13×9 inch baking dish with vegetable cooking spray.

Evenly spread the meat mixture in the prepared dish, then add and toss together with the torn croissants.

Prepare the Custard:

In a separate bowl, whisk together the milk, heavy cream, and eggs until well combined.

Pour this custard mixture over the croissant and meat mixture in the baking dish.

Gently press down to ensure the croissants are soaked.

Cover the dish with plastic wrap and refrigerate for 8 hours to allow the croissants to absorb the custard fully.

Bake the Casserole:

Preheat the oven to 350°F (175°C).

Remove the cover from the casserole dish and sprinkle the top evenly with shredded Gruyère cheese.

Bake in the preheated oven for 45 minutes, or until the top is golden brown and the custard is set.

Let the casserole stand for 10 minutes before serving. If you’d like a bit of sweetness, sprinkle confectioners/powdered sugar on top just before serving.

Enjoy!

The Origin of the Monte Cristo:

The origin of the Monte Cristo (in its typical open-sandwich form) is a bit of a mystery, but it’s widely believed to be a variation of the French croque monsieur, which is a simple grilled ham and cheese sandwich, has been enjoyed in France for centuries.  In the 1930s, American cookbooks began featuring recipes for similar sandwiches under various names like “French sandwich” or “toasted ham sandwich.” The name “Monte Cristo” first appeared in the 1950s, likely originating in Southern California. It’s thought to have been popularized by the Brown Derby restaurant in Los Angeles.  At this point, turkey was part of the recipe along with the ham and cheese and it was served on a sweetened bread.

So, while the Monte Cristo has a distinctly American flair, its roots can be traced back to classic French cuisine. Americans, being the type who like to prepare things in advance, then popularized the casserole version, or “breakfast bake” as it was called when I first tried it in the American South.