Croque Monsieur Breakfast Casserole

Inspired by the rich flavors of the classic French sandwich, this Croque Monsieur casserole layers ciabatta bread with sliced ham and creamy gruyere for a decadent breakfast with very little active prep time. The egg custard that binds the dish is fragrant with nutmeg, onion powder and Dijon mustard, adding a balanced flavor to the casserole while a sprinkling of grated Parmigiano Reggiano adds a slight nuttiness to the top.

1 tablespoon unsalted butter, softened

6 ounces sliced ham

1 loaf ciabatta bread, sliced

4 ounces Gruyere cheese, grated

2 cups milk

1 cup heavy cream

8 eggs

1/8 teaspoon grated nutmeg

1/8 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons Dijon mustard

1/2 cup grated Parmigiano Reggiano cheese

1/4 cup minced parsley

Preheat oven to 375°F. 

Coat the interior of an Oval Casserole (or rectangular baking dish) with the unsalted butter. Cut the ham slices into pieces about the size of the bread slices. Place 3-4 slices of bread on the bottom of the pan to create a flat surface. Sprinkle with a little bit of Gruyere. Layer ciabatta slices and ham upright in two rows on top, adding a little bit of grated Gruyere in between each layer.

In a large mixing bowl, whisk together the milk, heavy cream, eggs, nutmeg, onion powder, salt, black pepper, and Dijon mustard. Pour the egg mixture over the bread and ham. Press down on the bread so that it soaks up the egg mixture. Let soak at room temperature for 30 minutes, pressing down on the bread about every 10 minutes. Top casserole with remaining Gruyere and Parmigiano Reggiano cheese.

Cover the pan and place in preheated oven. Bake for 30 minutes. Remove the lid and continue baking until set in the center, about 30 minutes longer. Remove the casserole from the oven and let sit 10 minutes before cutting. Garnish with parsley.