Ham and Cheese (Croque Monsieur) Breakfast Casserole

Feed a crowd with a delicious breakfast casserole based off of the French breakfast staple, a Croque Monsieur.
Cuisine: American, French
Course: Breakfast, Brunch, Lunches, Main Course, Main Dishes, Party Perfect
5 from 2 votes
Print
Whisk Icon
Prep Time 20 minutes
Stopwatch Icon
Total Time 2 hours 5 minutes
Silverware Icon
Servings 12

Ingredients:

  • 1 Day-Old Baguette sliced 1" thick
  • 5 tbsp Prairie Farms Butter softened
  • 3 tbsp Dijon Mustard
  • 1 tbsp Whole Grain Mustard
  • 6 oz. Thin-Sliced Deli Ham cubed
  • cups Prairie Farms Whole Milk
  • cups Prairie Farms Half-and-Half
  • 4 Large Eggs
  • 2 Egg Yolks
  • Freshly Ground Black Pepper to taste
  • Kosher Salt to taste
  • 1 cup Gruyere Cheese shredded, about 1 cup
  • 1 oz Parmesan finely grated, about ¼ cup
  • Parsley for garnish

Directions:

  • Heat oven to 325ºF. Prepare a large baking dish(9x13") by coating with butter.
  • With each slice of bread, coat one side in softened butter, and the other side with a thin layer of mustard. Place butter side up in prepared pan. Arrange shingled over the bottom of the pan. Scatter chopped ham over top.
  • In a medium-sized bowl, whisk together milk, half-and-half, eggs, black pepper, and salt. Pour evenly over the bread mixture. Sprinkle the shredded cheese over top. Cover with plastic wrap and refrigerate for at least one hour or overnight, until the mixture is absorbed into the bread.
  • Preheat oven to 325ºF. Bake until the custard has set and the bread and cheese are golden brown. Serve warm and enjoy!

More Recipes To Try

A plate of homemade buttermilk apple cider donuts coated in a cinnamon sugar mixture, stacked closely together on a white dish.

Baked Buttermilk Apple Cider Donuts with Cinnamon Sugar

Baked apple cider donuts with cozy fall spices and a cinnamon sugar coating. Perfect for autumn mornings or holiday treats.

Two bowls of creamy roasted fall vegetable soup topped with fresh parsley, set on a light stone surface with spoons beside them and a sweet potato and parsley in the background.

Roasted Fall Vegetable Soup with Creamy Cottage Cheese

A comforting blend of butternut squash, sweet potatoes, carrots, and aromatic spices. Finished with creamy Prairie Farms Cottage Cheese, this hearty soup is packed with flavor and protein.
Stack of fluffy pumpkin cottage cheese pancakes on a white plate, topped with melting butter and syrup, with a fork cutting into the stack to reveal the soft, moist texture inside.

Pumpkin Cottage Cheese Pancakes with Maple Butter

A cozy fall breakfast made with Prairie Farms Cottage Cheese, pumpkin, spices & maple butter. Protein-packed & delicious!

Chef Nathaniel Reid’s Homemade Ice Cream Sandwiches

Indulge in Chef Nathaniel Reid's delicious cookies, perfectly designed for crafting delightful ice cream sandwiches to enjoy with your favorite Prairie Farms Ice Cream!

Tres Leches Cake

A classic tres leches cake soaked in a trio of milks and topped with fresh fruit for a vibrant finish on the decadent dessert.

Coconut Cream Pie

It's a classic for a reason! There's simply no beating this coconut cream pie made with Prairie Farms Heavy Cream, Half-and-Half, and Butter.

Scroll to Top