Croque Monsieur Breakfast Casserole

 

There’s so much to love about this Croque Monsieur Breakfast Casserole. It’s easy to make, and it’s cheesy and loaded with flavor from prosciutto and gruyere. Everyone loves this easy casserole recipe which is perfect for lazy weekend brunches or even weeknight dinner!

We learned how to make this delicious Croque Monsieur Breakfast Casseroles on one of our travels through France. We stayed at the Chateau de ValCreuse in La Roche Posay and made this delicious dish for breakfast

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Croque Monsieur Breakfast Casserole

Loaded with flavor from Dijon mustard, gruyere cheese, and prosciutto, it’s a tasty twist on an American classic. You can easily double the recipe, and unlike many breakfast casseroles, this one doesn’t need to set up overnight. But, it works beautifully to let it sit overnight, if you are planning ahead for breakfast the next morning.

Read more: Croque Monsieur Breakfast Casserole

Grab your croissants and prosciutto and make something amazing for brunch this weekend! Try it at home–you don’t need to be in France for this recipe :)

I love gathering around the table with friends and family for brunch, and this amazing Croque Monsieur Breakfast Casserole is the perfect meal to share. It makes enough to serve about 8, but you can easily double it. It’s a straightforward recipe with easy-to-find ingredients. You’ll need croissants for this dish, and they’re best if they’re a day old. I buy them and leave them on the counter overnight. If they’re a bit stale, they soak up more of the eggy and cheesy custard.

Why I love this recipe

• It’s pretty easy to make, and you can prep it ahead of time, even the night before, and keep it in the fridge until you’re ready to bake it.
• You can make some easy ingredient swaps to customize it – see my suggestions below.
• You can easily double it to feed a crowd.

Gather these ingredients

• Croissants – You’ll need 7 large day-old croissants.
• Prosciutto – About 6 ounces, torn into pieces.
• Gruyere cheese – Shredded.
• Eggs
• Milk
• White wine
• Dijon mustard
• Flour – All purpose flour.
• Butter 
• Salt and cracked black pepper
• Basil – Optional garnish.
• Heirloom tomatoes – Optional garnish.
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How to make Croque Monsieur Breakfast Ca

1. Make the bechamel sauce by melting 2 tablespoons of the butter in a small saucepan over medium-low heat. Add the flour and whisk while cooking until the butter and flour are well mixed and foaming. About 2 minutes.
2. Slowly stream in the milk, whisking as you pour until it is smooth and is starting to thicken.
3. Turn off the heat and whisk in the mustard, salt, and pepper. Set aside.
4. Preheat your oven to 350-F and grease a 9×13-inch baking dish with the remaining tablespoon of butter.
5. Slice the croissants in half lengthwise and lay the bottom halves in the pan, squishing them together gently so they fit.
6. Brush each half with a generous layer of bechamel sauce.
7. Layer the torn pieces of prosciutto and all but ¼ cup of the shredded cheese over the croissants.
8. Add the croissant tops to the bottoms in the baking dish and squish them a bit to fit.

sserole

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