Baked Monte Cristo

This baked version of the classic breakfast sandwich is Italianized with Prosciutto Cotto, fresh mozzarella, and Fontina. Brunch it up!

Ingredients

Non-stick cooking spray

6 slices Ciabatta bread, thinly sliced 

3 ounces Prosciutto Cotto (or thinly sliced deli ham) 

3 ounces fresh mozzarella, sliced 

3 teaspoons honey mustard 

3 tablespoons fig jam 

1/2 cup Fontina cheese, shredded 

1/2 cup milk 

2 large eggs 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

Balsamic glaze, for serving 

Instructions

1. Spray a loaf pan with a light layer of cooking spray. 

2. Lay out the slices of bread. On half the slices, place an ounce of Prosciutto Cotto, followed by an ouce of sliced mozzarella on top.

3. On the other halves, spread a tablespoon of fig jam, followed by a teaspoon of honey mustard.

4. Flip the second halves over the halves with the cheese to make sandwiches. Cut each sandwich diagonally and shingle them into the loaf pan. 

5. In a bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the sandwiches. Sprinkle the top with shredded Fontina. Cover and chill 2 hours, or up to overnight. 

6. Preheat oven to 350 degrees. Remove the cover and bake for 30-35 minutes until the eggs have completely set. 

7. Cool for 10 minutes and serve with a drizzle of balsamic glaze.  

Print

With ImageWithout Image

Baked Monte Cristo

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 45 M

This baked version of the classic breakfast sandwich is Italianized with Prosciutto Cotto, fresh mozzarella, and Fontina. Brunch it up!

Ingredients

• Non-stick cooking spray
• 6 slices Ciabatta bread, thinly sliced
• 3 ounces Prosciutto Cotto (or thinly sliced deli ham)
• 3 ounces fresh mozzarella, sliced
• 3 teaspoons honey mustard
• 3 tablespoons fig jam
• 1/2 cup Fontina cheese, shredded
• 1/2 cup milk
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Balsamic glaze, for serving

Instructions

1. Spray a loaf pan with a light layer of cooking spray.
2. Lay out the slices of bread. On half the slices, place an ounce of Prosciutto Cotto, followed by an ouce of sliced mozzarella on top.
3. On the other halves, spread a tablespoon of fig jam, followed by a teaspoon of honey mustard.
4. Flip the second halves over the halves with the cheese to make sandwiches. Cut each sandwich diagonally and shingle them into the loaf pan.
5. In a bowl, whisk together the eggs, milk, salt and pepper. Pour the egg mixture over the sandwiches. Sprinkle the top with shredded Fontina. Cover and chill 2 hours, or up to overnight.
6. Preheat oven to 350 degrees. Remove the cover and bake for 30-35 minutes until the eggs have completely set.
7. Cool for 10 minutes and serve with a drizzle of balsamic glaze.

---

Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

Be the first to find out about my new recipes!