Croque Madame Breakfast Casserole turns a classic french sandwich into a brunch dish that’s sure to end up on your “must make” list!
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!
A lot of people like sweet brunch dishes. French toast, donuts, pancakes doused in syrup, desserts, and more. I lean a little to the savory side for my breakfast casserole ideas. I think it helps balance the booze consumption a little better. Hence this breakfast casserole. If you’ve never heard of a Croque Madame, it’s a fancy French grilled cheese with a fried egg on top. A little cheese, some béchamel, a touch of dijon, ham, and egg. I mean really what’s not to love? But let’s mess with that whole idea and put it all in a big baking dish!
Think of this as a chopped up saucy Croque Madame. The only difference is that the eggs are baked instead of fried. Full disclosure, this was my first time baking eggs. They didn’t bake evenly and I was bummed. (That ridiculously yellow egg is over hard, the others were still runny. Thank goodness!) Definitely cover your casserole loosely with some tin foil to prevent any one egg from cooking faster than the rest. You’re trying to get the whites cooked, the yolks will follow suit. But the sauce is awesome and this casserole is the bee’s knees. If you’re wearing of putting eggs on top, don’t fret! Leave ’em off and call it a Croque Monsieur Breakfast Casserole instead. Cause that’s the only difference in the sandwiches…the egg. Tah-dah!
Join us for Brunch today with these recipes from the #BrunchWeek Bloggers!
Grape Mojito from The Spiffy Cookie.
Caramelized Onion, Kale, Bacon and Cheddar Strata from Love and Confections.
Kale and Toasted Quinoa Egg White Scramble from Take A Bite Out Of Boca.
Breakfast Enchiladas from Cooking in Stilettos
Croque Madame Breakfast Casserole from Bread Booze Bacon.
Rainbow Chard and Cheddar Cheese Frittata from My Catholic Kitchen.
Breads, Grains and Pastries:
Perfect French Toast from Quarter Life (Crisis) Cuisine.
Oat Breakfast Cookies from Pink Cake Plate.
Cinnamon Oatmeal Pancakes with Spiced Pear Syrup from The Redhead Baker.
Cinnamon Crumb Coffee Cake Muffins from Making Miracles.
Classic Buttermilk Pancakes from That Skinny Chick Can Bake.
Bacci Bread and Pear Pudding from A Day in the Life on the Farm.
Pear Coffee Cake and Fruit & Cheese Salad from Sew You Think You Can Cook.
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.
Fruits, Vegetables and Sides:
Chilled Strawberry Soup from The Suburban Soapbox
Orange Blossom Olive Oil Cake with Mango Citrus Glaze from Taste Cook Sip.
Walnut Meringue Banana Mess from Jane’s Adventures in Dinner.
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 cups whole milk (yes, 2% is fine too)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 2 to 3 tablespoon Dijon mustard
- 5 to 6 cups French bread cut into ½-inch pieces (about ½ a loaf)
- 6 ounces Cabot White Oak Cheddar, shredded and divided (or swiss cheese)
- 4 ounces thinly sliced black forest ham, cut into bite sized pieces
- 4 to 6 eggs
- Preheat oven to 350 degrees F.
- Melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Cook for 1 minute. Slowly pour in milk, while whisking constantly to prevent lumps. Cook sauce, whisking occasionally, until it begins to thicken, about 5 minutes.
- Add ½ cup cheese to the sauce, and whisk until melted. Add salt, pepper, nutmeg, and mustard; whisk to combine. Turn heat to low and keep sauce warm.
- Place half of the cubed bread in the bottom of the prepared baking dish, in an even layer. Top bread with half the ham and half the remaining cheese. Pour half the sauce evenly over the bread layer.
- Top sauce with remaining bread in an even layer. Top bread with remaining ham and sauce. Use a spatula to spread sauce over the casserole. Sprinkle top of casserole with remaining cheese.
- Use a spoon (or your fingers) to create 4 to 6 divots in the top of the casserole. Crack each egg and place one in each divot. This will help keep the yolks from touching the sides of the baking dish.
- Cover loosely with tin foil and bake for 20 minutes. Carefully remove tin foil and check to see if egg whites are done. If not, return casserole to the oven and bake for another 3 to 5 minutes until whites have set. (If you like your egg yolks over hard, leave the foil off the entire time.
- Remove from the oven and serve warm, cutting casserole so each serving has an egg on top.
Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.