Easter menus may very well be one of my favorite holidays to plan. we were very busy during easter with our organic grab & go shop and meal delivery service. I had so much fun with the new springtime flavor combinations. brunch or an early lunch is usually what I associate with easter- a decadent meal after church full of color and whimsy. this croque madame breakfast casserole is the perfect elevated brunch main to serve this year.
the inspiration:
this croque madame breakfast casserole was inspired by the classic French sandwich. a croque madame sandwich is a traditional croque monsieur with the addition of a fried egg atop. I used the egg component as the custard base of my breakfast casserole along with toasted gf baguette cubes, shaved ham and nutty gruyere cheese. there is also a traditional béchamel layered amongst the egg casserole with traditional notes of dijon, shaved nutmeg and delicate chives. it’s truly a decadent and delicious anchor to your brunch menu.
egg casserole ingredients:
here is the ingredient line up…
- baguette: I use this gf baguette as the base of the egg casserole.
- egg custard: whisked eggs accompany heavy cream to form the base of the custard.
- shaved ham: I have been loving this wildflower honey ham lately.
- gruyere cheese: this traditional hard Swiss cheese boasts nutty and buttery notes.
- fresh herbs: fresh chives add mild onion flavor and freshness to the casserole and fresh thyme adds depth to the béchamel sauce.
- gf flour, butter & milk: forms the béchamel sauce.
- shallots: add depth to the egg custard.
- aromatics: dijon and fresh ground nutmeg add flavor notes to the egg custard and béchamel.
how to make:
this croque madame breakfast casserole has a few components to prep but then comes together simply and bakes in one pan. begin by toasting the baguette into cubes and layering in a casserole dish with the shaved ham. next, you will make a simple béchamel cream sauce with the gluten-free flour, butter, milk and aromatics. finally, you will whisk together a simple egg custard and layer the components to form the egg casserole. bake until puffed and golden and enjoy!
serving ideas:
this croque madame breakfast casserole is beautiful served solo but you can also serve for an array of get-togethers.
- easter brunch: serve casserole with a simply-dressed arugula salad, a colorful fruit salad and my paleo apricot coconut cake.
- baby shower: serve casserole alongside local bakery pastries with fruit salad and my mom’s apple lemon tuna salad tea sandwiches.
- casual weeknight breakfast: serve casserole simply alongside some fresh berries and a simple arugula salad.
Croque Madame Breakfast Casserole
Ingredients
- 3 cups baked gf baguette cut into 1-inch cubes
- 6 oz Black Forest ham shaved or julienned thinly
- 10 large eggs
- ½ cup heavy cream
- 1 teaspoon dijon mustard
- 1 teaspoon mineral salt
- 20 grinds of freshly-cracked black pepper
- 1/4 teaspoon ground nutmeg
- 1 Tablespoon fresh chives sliced thinly, plus more to garnish
- 1 Tablespoon shallots peeled and minced
- ½ cup gruyere grated on a box grater
GF Béchamel Sauce
- 3 Tablespoons butter
- 3 Tablespoons GF AP flour
- 2 cups whole milk
- ½ teaspoon mineral salt
- 20 grinds of freshly-cracked black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon dijon mustard
- 1 teaspoon fresh thyme leaves
- ¼ cup grated parmesan
Instructions
- Begin by preheating the oven to 400 degrees and greasing a 9x13 casserole dish. To a sheet pan, add the baguette cubes and toast on the upper oven rack until lightly browned, 8-10 minutes. Add evenly to the bottom of the casserole dish. Sprinkle shaved ham evenly atop the toasted bread cubes and set aside.
- Next prepare the GF Béchamel Sauce. To a medium saucepan over low heat, add the butter to melt. Whisk in the flour and cook on low for 1-2 minutes to form a roux. Slowly stir in the milk, whisking constantly, and allow mixture to reach a simmer. Stir in salt, pepper, nutmeg, dijon and thyme. When mixture is bubbling and thickening, continue to whisk and add in parmesan until very thick and mixture coats the back of a spoon. Set aside to cool while preparing the egg custard.
- To a large bowl, crack in the eggs, cream, dijon, salt, pepper and nutmeg and whisk together until well combined. Stir in the shallots and chives.
- To the casserole dish with the cubed baguette and ham, spoon atop 1/2 of the béchamel sauce uniformly. Next, pour the egg custard atop.
- Finish with adding the rest of the béchamel sauce atop the egg mixture followed by the grated gruyere. Bake on the middle rack of the oven for 20-35 minutes, until just puffed in the center and golden.
- Let cool 5-10 minutes before serving. Serve topped with more sliced chives and enjoy.
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