This Monte Cristo Breakfast Casserole has a delicious and unique combination of sweet and savory. This casserole is a lightened version of a Monte Cristo ham and cheese sandwich baked into a casserole, dusted with powered sugar, and drizzled with no sugar added strawberry or raspberry preserves!

Makes 8 servings

What ingredients do I need to make this Monte Cristo Breakfast Casserole?

• One point bread slices, cut into bite size cubes. I use Sara Lee 45 calorie bread
• Canadian bacon, or ham slices, chopped
• Ultra thin sliced Swiss or provolone cheese, cut into pieces 
• Dijon or honey mustard
• Unsweetened almond milk – you could substitute the unsweetened almond milk for skim milk- keep in mind the point value may vary if using skim milk
• Large eggs or 1 3/4 cups egg beaters– if you eggs as a zero point food, you may use whole eggs without increasing the point value.
• Vanilla extract
• Salt and ground pepper, to taste
• Confectioners’ sugar for dusting– I use regular powdered sugar sine its such a small amount. You could also substitute it for the zero point Lakanto monk fruit powdered sugar.
• No sugar added Raspberry Preserves, for serving. I like to use Smucker’s non sugar added preserves.

Can this Monte Cristo Breakfast Casserole be made in advance?

YES! I’m a huge fan of overnight casseroles on busy mornings. In fact, I’ll take one any day of the week! Make this the night before and pull it out when you wake up and bake. It’s simple to make and tastes amazing!!

How do I make this Monte Cristo Breakfast Casserole?

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

Place half of the cubed bread in the prepared pan. 

Layer with chopped Canadian bacon and Swiss or Provolone cheese strips. 

In a small bowl, whisk the dijon mustard with 1 tablespoon water.

Drizzle over ham, cheese and bread. Top with remainder of cubed bread.

In a large bowl, whisk together the eggs or liquid eggs, unsweetened almond milk, vanilla extract, salt and pepper. 

Pour the egg mixture over the top.

Cover and chill for at least 1 hour to overnight in the fridge.

Preheat oven to 350 degrees.

Uncover the dish and bake for 35-40 minutes or until lightly brown. 

Sprinkle with a bit of powdered sugar and serve with sugar free preserves, if desired.

Can I freeze this casserole?

Yes, To freeze the baked casserole, let it cool completely. Cover with plastic wrap and aluminum foil and freeze. To reheat, thaw completely overnight and bake covered in the oven at 350 degrees until warm. 

This casserole can be baked and stored in the freezer for up to 3 months. Tip: If freezing it, I recommend making it in a disposable baking dish (like an aluminum foil dish). That way it’s easier to store and you can dispose of it afterwards. 

Ingredients:

• 12 one point bread slices, cut into bite size cubes
• 1 (6 oz.) package or 10 Canadian bacon, or ham slices, chopped
• 7 ultra thin sliced Swiss or provolone cheese, cut into pieces 
• 2 Tbsp Dijon or honey mustard
• 1 Tbsp water
• 1 and 1/4 cups unsweetened almond milk or skim milk
• 6 large eggs or 1 3/4 cups liquid egg beaters
• vanilla extract
• 1/2 tsp salt
• Pinch of ground pepper
• 2 tsp Confectioners’ (powdered) sugar for dusting
• No sugar added strawberry or raspberry preserves, for serving ( I use about 1/2 -1 Tbsp per serving). I like to use Smucker’s or ChocZero sugar free preserves. Save 10% on your order of ChocZero with promo code: pounddropper

Directions:

1. Spray a 13×9 inch baking dish with nonstick cooking spray.
2. Place half of the cubed bread in the prepared pan. 
3. Layer with chopped Canadian bacon and Swiss cheese strips. 
4. In a small bowl, whisk the dijon mustard with 1 tablespoon water. Drizzle over ham, cheese and bread. Top with remainder of cubed bread.
5. In a large bowl, whisk together the eggs or liquid eggs, unsweetened almond milk, vanilla extract, salt and pepper. 
6. Pour the egg mixture over the top. Cover and chill for at least 1 hour to overnight in the fridge.
7. Preheat oven to 350 degrees.
8. Uncover the dish and bake for 35-40 minutes or until lightly brown. 
9. Sprinkle with a bit of powdered sugar and serve with sugar free preserves, if desired.

Makes 8 ( 1/8th of 13×9 baking dish) servings

4 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Recipe adapted from: https://www.myfoodandfamily.com/recipe/162487/monte-cristo-bake