Croque Madame Breakfast Casserole with Ham & Gruyere Cheese

Good morning everybody! Had your coffee? ☕️
Well then, it’s time to BITE stuff!

This breakfast thang is decadent for reals… but oh so crazy good!!
It takes a little time to make, but you’ll be so glad you were feeling “fancy” and created it.
Make it, bake it, and BITE it — and then tell me how it went!

Please note: this recipe is not gluten, carb, or fat free. You’re welcome ❤️

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Ingredients 🧀

The “stuff”…

• 12 slices day-old white bread
• 6 Tbsp butter
• 3 Tbsp flour
• 3 cups whole milk
• ¼ tsp nutmeg
• 1¼ tsp salt, divided
• ½ tsp black pepper, divided
• 3¼ cups grated Gruyere, divided (about 10 oz)
• ¼ cup Dijon mustard
• 12 thin slices Black Forest ham (about 10 oz)
• 6 large eggs
• Nonstick cooking spray

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Instructions 👩‍🍳

What to do with all the “stuff”…

1. Preheat oven to 375°F.
   • If bread isn’t day-old, arrange slices on a baking sheet and bake 5–10 min (flip once) until dry but not toasted.
   • Cut a hole in the center of 6 bread slices using a 2″ ring, cookie cutter, or knife.
   • Trim all slices to fit snugly in a 13×9″ baking dish.
   • Arrange bottom layer with whole slices, and top layer with slices that have holes. Remove from dish and set aside.
2. Make the Béchamel Sauce (Mornay):
   • In a medium pot, melt butter over medium heat.
   • Add flour, whisking constantly until the mixture foams and thickens slightly (3 minutes).
   • Slowly whisk in milk to avoid lumps, then increase heat to medium-high.
   • Whisk until thick enough to coat a spoon (4–6 minutes).
   • Reduce heat to low and whisk in nutmeg, ¾ tsp salt, and ¼ tsp pepper.
   • Add 1 cup Gruyere, a handful at a time, until smooth.
   • You should have about 3½ cups of sauce.
3. Assemble:
   • Spread ⅓ of the Béchamel in the baking dish.
   • Add 6 whole slices of bread in a single layer.
   • Spread Dijon on each slice and top with 2 slices ham each.
   • Add another ⅓ of the Béchamel, then sprinkle 1 cup Gruyere evenly.
   • Top with 6 slices of bread with holes.
   • Spread remaining Béchamel on top (avoid holes), and sprinkle 1 cup Gruyere around the edges.
   • Crack 1 egg into each hole.
   • Sprinkle with remaining ¼ cup Gruyere, plus ½ tsp salt and ¼ tsp pepper.
4. Bake:
   • Spray foil with nonstick spray and cover dish (oiled side down).
   • Bake 20 minutes on the middle rack.
   • Remove foil, raise oven to 400°F, and bake 8–12 minutes until whites are set and yolks are still runny.
   • Cool 10 minutes before serving.

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Notes 📝

This one’s a showstopper — creamy, cheesy, savory, and perfect for brunch.
Pair with a mimosa or strong coffee for full fancy vibes ☕️✨

Recipe credit: Epicurious