Monte Cristo Breakfast Bake Recipes

Steps:

• Make the French toast: Whisk together the eggs, milk and vanilla in a medium bowl until smooth. Place the bread slices in the bowl of egg mixture and coat both sides. Heat 2 skillets (each large enough to hold 2 slices of bread) over medium heat. Add half of the butter to each. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets. Preheat the oven to 350 degrees F.
• Cook the sandwiches: Return the skillets to medium heat and add about 1 tablespoon butter to each. Allow the butter to melt and froth, swirling to coat the bottoms of the skillets. Divide the eggs between the skillets and spread evenly on the bottoms. Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick, until the eggs on the bottom of the skillet sear and firm up, 1 to 2 minutes.
• Finish: Divide and spread the remaining butter on the tops of the 4 slices of French toast. Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. Season with salt. Layer on top of one piece of French toast per skillet with the cheese, ham and turkey. Slide the spatula under one slice of the French toast and fold it over the other so it looks like a sandwich! Repeat with the second skillet. Transfer the skillets to the oven until the cheese melts and the centers get hot, about 3 minutes.
• Transfer the sandwiches to a cutting board and cut each in half. Serve two halves on each plate with maple syrup for drizzling and dunking.

Steps:

• Spray a 13x9 baking dish with nonstick spray. Arrange a single layer of 8 bread slices in the baking dish. Top each slice with a slice of ham, turkey and cheddar. Cover with remaining 8 bread slices.
• In a large bowl, combine the eggs, milk, onion salt, and dry mustard; pour over top of sandwiches in dish. Cover and refrigerate overnight or for at least 8 hours.
• The next day, take dish from fridge to warm slightly on counter. Preheat the oven to 350 degrees. Meanwhile, in a large bowl, combine crushed corn flakes and melted butter; mix well. Spread on top of the egg dish. Bake at 350 degrees F. until crisp and golden, about 1 hour.

Steps:

• Trim 4 pieces of bread and put in the bottom of a 9 x 9 glass casserole.
• Evenly sprinkle 1 cup of cheese over the bread.
• Layer the turkey and ham evenly over the cheese.
• Evenly sprinkle the remaining cheese over the meat.
• Cover with the remaining pieces of bread.
• Beat together the eggs, milk, mustard, and onion powder, then pour over the bread.
• Press lightly on the bread with a fork, pushing down into the egg mixture.
• Cover and chill for 6 hours or overnight.
• Bake at 325 degrees F for 60 minutes or until the top and sides are golden.
• Cool for 10 to 15 minutes before serving, sprinkled with the powdered sugar.
• Serve with raspberry preserves on the side.

Steps:

• 1. Using a pastry brush, butter a 9x13 inch baking dish.
• 2. Spread mustard on one side of the bread slices and arrange half the slices of bread in the bottom (mustard side up).
• 3. Layer Ham, Cheese and Turkey (in that order) over bread slices
• 4. Place the remaining bread slices (mustard side down) on top of the turkey layer.
• 5. Lightly brush remaining butter on top of bread slices.
• 6. In a large bowl, beat together eggs, milk, half-n-half and vanilla. Pour egg mixture over buttered bread slices, cover, and refrigerate overnight.
• 7. The next morning, preheat oven to 350 degrees F (175 degrees C).
• 8. Uncover pan and flip each sandwich. Let casserole sit out while oven preheats.
• 9. Bake casserole in preheated oven, uncovered, for 45 minutes.
• 10. While casserole is baking: combine jelly and water in a small saucepan; heat until melted. Add half-n-half and heat gently until thickened.
• 11. Serve sauce over plated casserole.