Empty My Fridge
Monte Cristo Breakfast Bake
Ingredients
- Olive oil · for greasing
- Sourdough bread8 slices
- Deli turkey · sliced6 oz
- Ham · sliced6 oz
- Egg6
- Milk1 ½ cups
- Butter · melted2 tbsp
- Dijon mustard1 tbsp
- Vanilla½ tsp
- Cinnamon¼ tsp
- Saltto taste
- Black pepper · groundto taste
- Cheddar cheese · shredded1 cup
- Swiss cheese · shredded1 cup
- Sugar · for dusting
- Raspberry jam · for topping
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking dish with olive oil.
- Cut the bread into roughly 2-inch squares and set aside.
- Halve the turkey and ham slices, roll them into bouquets, and cut into bite-sized pieces. Set aside.
- Whisk the eggs and milk until well combined. Add the melted butter, mustard, vanilla, cinnamon, salt and pepper, and whisk until fully incorporated.
- Layer half the bread in the dish, then half the turkey and ham, then half the cheddar and Swiss. Pour half the egg mixture over. Repeat with the remaining bread, meats, cheese and egg mixture.
- Bake for 30 minutes, or until the eggs are set and the cheese has melted. Let cool for 5 minutes.
- Dust with powdered sugar and top with raspberry preserves before serving.
Summarized from Tasty's video. Watch it for the details.
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