Croque-Monsieur Breakfast Casserole Recipe (2024)

By Sarah Copeland

Croque-Monsieur Breakfast Casserole Recipe (1)

Total Time
1 hour, plus chilling and setting
Read community notes

This French classic needs little introduction, but if you haven’t had it in baked form, you’re in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature — a fitting breakfast feast that's welcome any time of the day.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:6 to 8 servings

  • 4tablespoons unsalted butter, softened, plus more for the pan
  • 1(10- to 12-ounce) day-old or stale baguette, sliced ½ inches thick
  • 3tablespoons Dijon mustard
  • 6ounces French-style or thin-sliced deli ham
  • cups whole milk
  • cups half-and-half or heavy cream
  • 4large eggs
  • 2egg yolks
  • Freshly ground black pepper
  • 3ounces Gruyère cheese, shredded (about 1 cup)
  • 1ounce finely grated Parmesan cheese (packed ¼ cup)
  • Parsley, leaves torn, mustard, and cornichons, for serving (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

403 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 20 grams protein; 731 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Croque-Monsieur Breakfast Casserole Recipe (2)


  1. Step


    Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1½- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.

  2. Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.

  3. Step


    Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Theresa Nelson

Very good and leftovers are delicious. Note that the 9x13 pan is way oversized for the amount of bread indicated. Ours used about 75% of the pan without overlapping. For overlap without an empty space at the edge of the pan, I suggest using an 8x8 square glass pan.

Cpt, cook

French toast? Gruyere and Parmeggiano mixing is not recommended. Remember the German Revolution of 89? This was all about no bananas available in East Germany. Imagine if you pit Italians and Swiss against over the most important thing in their lives...cheese. Yes, the fabric of the universe will shatter and Brits will be the cooks.Sincerely,a concerned cook


This is an easy receipe. And it does taste somewhat like a Croque Monsieur. And it is a welcome change from the ubiquitous strata receipts. Made this for a potluck brunch. It was well received and I will make it again.


Can you freeze this?


I don't understand the pan size given. I've seen 2 quart described as variously 8 x 8 x 2 or 9 x 9. A 9 x 13 would be nearly 50% greater in volume. What size dish did people use for preparing?


We made this for Christmas Day breakfast and it was such a hit. It was one of the easiest recipes I’ve made in a long time. We used a very, very stale baguette which was almost too hard to slice but it turned out perfect and fluffy. Don’t skimp on the mustard as that makes the dish.


Perfect overnight make-ahead brunch dish. Served 6 generously, made exactly as written. People were scraping the dish for the last bite. I used Costco Rosmarino ham which added a bit of rosemary zip.


Terrific recipe and excellent flavor. Followed the recipe as written. Next time I might run a fresh nutmeg once or at most twice over a grater, but that's still up in the air. As someone said the leftovers are really good and that's hot always the case with something that has a custard base. I might also next time stick some more ham in between some of the bread. Well done. Thanks!


An excellent recipe that could benefit from more Dijon on the bread. Also, I added about 2 ounces of chopped proscuitto scattered over the bread before adding the ham.

Brigid Hagarty

Gruyere came in 8 oz pkg so used the whole pkg. Used Canadian bacon sliced in half on each slice of baguette. Used Dijon and otherwise made it according to directions. Big hit!


Used 8x8x2 (2qt) dish. Not bad, but bread more stood on sides rather than shingled. Needed about 55 min bake time. Due to dish size used 4 eggs, and 1c each of milk and cream, which was good ratio. Will try 8x12 dish next time & full custard recipe. Was generous with the Dijon and that was lovely. Might layer a little of the ham between bread next time. Used gruyere and a little bourbon cheese as what I had on hand. Used Parm as directed. Cornishons were perfect accompaniment. Family loved it

cyn bloom

Made this for a breakfast that was cancelled due to weather. Froze it from Thanksgiving until Christmas, reheated, and it was fine. A hit with the group!


Started with eggs fresh from my chickens and a day old baguette. I used half and half rather than cream and the custard was perfect. This was a big hit with adults and kids for Sunday brunch. Will definitely make this again.

Bridget G.

Should you bake covered or uncovered?


Can this be frozen to serve later?

Louis L

It’s kind of a waste of energy to heat up the oven and then refrigerate the dish for half an hour. Even more if you refrigerate overnight!


This was just ok. Needs a bit more flavor. Maybe a pinch of nutmeg, some salt in the custard. Also, I did the overnight soak and next time I will add some time to the baking (maybe 55 minutes total) to compensate for the overnight chill in the refrigerator. Or bring it to room temp before baking.

Stevie’s Mom

I used a 9x13 pan with no problem and had some bread leftover. Delicious! Next time I think I’d cut the deli ham into smaller bite sized pieces for ease of serving. The photo seems to show pieces of ham vs full slices. I didn’t find the need for parsley, at least not for any flavor enhancement….just for show.


This was fantastic. I used an entire 14 oz French loaf for this amount of custard and it was a great ratio of soft and crunchy when baked. I layered the ham between the bread slices and added salt and a bit of herbs de Provence to the custard. Be generous with the Dijon and cheese and you won't be disappointed!

mediocre miss m

1c each milk and cream, 3 whole eggs and one yolk


Made it precisely to the recipe but added a little more cheese on top. General opinion: Meh. Will try again with some upgrade ideas.


Wow, this was excellent. I made mine in a 8x8 buttered brownie pan, because I wanted it to be more custardy. I baked it as directed, but covered with buttered foil, then broiled it at the end. Fantastic. Be light with the Dijon; more than 2-3T will take over. No salt added but that was correct, bc the ham, cheese and Dijon is all salty. Last tip- follow the recipe and add the extra yolks! If you don't, it won't be reminiscent of a bechamel. This is what makes it taste like Croque monsieur.


I followed the suggestion to place ham between each slice of baguette. I followed everything else as described in the recipe. Everyone loved it.

Abel Cooks

This is an easy Christmas Day brunch. Love that you can prepare it the night before and toss in the oven when the kids wake you up tooo early. Needs parsley with every bite. Added Tabasco to my portion, and it was even better.


I made this for Christmas Breakfast and it was a hit. I took the advice of other reviewers and was generous with the mustard. I also used brioche because that’s what I had on hand. Also, there is always one in a crowd and it’s usually me. I prepared an 8 x 8 baking dish on the advice of other reviewers, but it was far too small even for the liquid. I moved on to the 9 x 13 and it fit perfectly. Very easy recipe with delicious results!

Laura T

Delicious. There was no baguette to be found so I substituted a loaf of Challah and had no problem filling a 9x13 pan. Next time I'll add some salt to the cream and serve with a traditional salade vinaigrette.

Emma O.

Great dish, making it for third time. Recipe writers and editors should really rework the pre-heating directive that is default in Step One -- especially when an overnight soak is recommended.

Salt Fan

Needs salt. Also, it’s better if you double the ham and add a small piece between the slices of bread. More Gruyère also never hurts.


A rare miss for NTY Cooking. Made according to recipe and let sit overnight. The custard never fully set while the ham was browning too quickly. I might consider covering with foil for last half of cooking in order to ensure the custard sets. Great idea, but I’d almost rather make a big batch béchamel than have custard not set.

Chef D

The recipe has promise, but as written it came out a little bland. In the first place it needs salt. Secondly, the thin ham hardens as it cooks despite the egg mix below, which can make it difficult to cut and often ends up very unevenly distributed. I made it a second time where I added salt and used julienned ham steak. It was both tastier and easier for the family to eat. Also, be generous with the mustard on the bread - the egg mix will dull the flavor a lot.

Private notes are only visible to you.

Croque-Monsieur Breakfast Casserole Recipe (2024)


What is the difference between croque madame and croque monsieur? ›

A croque madame is simply a croque monsieur with a poached or fried egg on top. The difference between the two sandwiches has to do with how the egg is incorporated into the rest of the ingredients: In a croque monsieur, the bread is dipped into the beaten egg before it's cooked (French toast-style).

What is the difference between a Monte Cristo and a croque monsieur? ›

A Monte Cristo sandwich is a variation of the croque monsieur, but with the addition of sliced turkey added the ham and Swiss cheese. Also, this sandwich is dipped in an egg batter, like French toast, and pan-fried instead of grilled, until golden brown.

Why is my breakfast casserole soggy? ›

Why is my breakfast casserole soggy? The primary suspects are not pre-cooking the veggies and and not draining the sausage grease. Here are my best tips to make sure you end up with a perfect breakfast sausage casserole.

Why is a croque monsieur called a croque monsieur? ›

First, let's explore why it's called a “croque monsieur.” The sandwich's name comes from the French words croque (bite) and monsieur (mister). For those of you wondering if there is a female version, why yes, there is!

Do French people eat croque monsieur for breakfast? ›

The Croque monsieur originated in France and is a popular breakfast sandwich that consists of ham, cheese, and bread.

What can I use instead of gruyere in a croque monsieur? ›

If you can't find Gruyere then Emmenthal would be a good substitute. However if neither of these cheeses are available in your area then we suggest using a combination of half mature (sharp) cheddar and half firm mozzarella, to give stretchy, stringily melting cheese with a good flavour.

What does croque monsieur mean in French? ›

A croque monsieur (French pronunciation: [kʁɔk məsjø]) is a hot sandwich made with ham and cheese. The name comes from the French words croque ("crunch") and monsieur ("gentleman").

What is a croque monsieur Poilane? ›

You've likely heard of croque monsieur, a grilled ham and cheese sandwich topped with béchamel sauce, and croque madame, the same sandwich with an egg on top.

What is the difference between a croque monsieur and a croque provencal? ›

A Croque Monsieur with a fried on top becomes a Croque Madame, because the egg supposedly looks like a ladies' hat! If you add tomatoes to the mix, your French sandwich is now a Croque Provençal. There are many variations depending on what you put in your Croque sandwich and they all have different names.

Why do you have to refrigerate breakfast casserole overnight? ›

The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.

Can you make egg casserole 2 days ahead without? ›

Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions. To freeze breakfast casserole prepare the recipe and add to your pan. Cover well with plastic wrap and then tinfoil and freeze for 2-3 months.

How to thicken breakfast casserole? ›

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

What is a fun fact about the croque monsieur? ›

Most croque monsieur origin stories point to Le Bel Age café and proprietor Michel Lunarca as the instigator of the croque. It's said that around 1910, the so-called “crunchy mister” got its name when Lunarca told patrons his broiled sandwiches featured “mister meat.”

What is a interesting fact about croque monsieur? ›

The name comes from the word croquer, meaning to bite, and monsieur, meaning mister, translating overall as gentleman's sandwich. Historically a Croque Monsieur is made using standard sliced white bread, but some people use a sweetened version such as brioche.

How much is a croque monsieur in Paris? ›

Croque Monsieur will run you around 7-9 euros and a salad 12 -15 euros.

What is a Monte Cristo sandwich made of? ›

It's a fried sandwich with ham, turkey, Swiss cheese, and mustard dipped in beaten egg and pan-fried until golden and gooey for a delicious alternative to your usual ham and cheese sandwich. Great with berry jam on the side.

Do you eat a croque monsieur with a fork? ›

Croque monsieur is meant to be eaten with a knife and fork, as the French do. That way you can eat it when the cheese is still hot and gooey.

What is croque Florentine? ›

Spread half the bechamel on the bread slices. Arrange the spinach and the sausage slices on top, overlapping then slightly. Cover with the remaining bechamel and sprinkle with grated cheese. Bake 12 minutes or until cheese is bubbly and is starting to colour. Serve hot.


Top Articles
Latest Posts
Article information

Author: Fr. Dewey Fisher

Last Updated:

Views: 6209

Rating: 4.1 / 5 (42 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Fr. Dewey Fisher

Birthday: 1993-03-26

Address: 917 Hyun Views, Rogahnmouth, KY 91013-8827

Phone: +5938540192553

Job: Administration Developer

Hobby: Embroidery, Horseback riding, Juggling, Urban exploration, Skiing, Cycling, Handball

Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.