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OVERNIGHT MONTE CRISTO BREAKFAST CASSEROLE

Overnight Monte Cristo Breakfast Casserole is a delicious twist on the classic Monte Cristo sandwich, featuring layers of ham and cheese. Bake it to perfection and serve with a side of jam for a tasty breakfast treat!

INGREDIENTS

  • 1 loaf of specialty bread, such as Franz Innkeeper’s Cranberry Orange Bread (or any seasonal variety)
  • 16 oz Canadian bacon or ham slices
  • 4 oz Swiss cheese, sliced
  • ¼ cup honey mustard
  • ½ cup orange cranberry relish (or your favorite preserves, such as peach, marmalade, or raspberry jam)
  • 1 ½ cups shredded Gruyere cheese
  • 1 ¾ cups milk
  • 8 large eggs
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • Powdered sugar for dusting
  • ¾ cup raspberry preserves (optional)
  • Fresh sage for garnish

Equipment

  • 9×13-inch baking dish (preferably ceramic)
  • Large mixing bowl (glass bowls work well for baking)

INSTRUCTIONS

  • Prepare a 9×13-inch baking dish by greasing it with cooking spray.
  • On a large surface, arrange the bread slices. On half of the slices, layer the Canadian bacon and Swiss cheese, then add 1 tablespoon of cranberry relish or jam, spreading it evenly.
  • On the other half of the bread slices, spread honey mustard generously for added flavor. Place the slices together to form sandwiches and cut each sandwich into triangles.
  • Arrange the triangles in the prepared baking dish with the points facing up. Pack them tightly to ensure they fit.
  • In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour this egg mixture over the sandwiches. Top with the shredded Gruyere cheese.
  • Cover the dish and refrigerate overnight.
  • Preheat the oven to 350°F (175°C).
  • Uncover the dish and bake for 30-35 minutes, or until the casserole is golden and the eggs are set (not runny).
  • Once baked, let it cool for 10 minutes. Garnish with fresh sage and dust with powdered sugar. Serve with a side of maple syrup or jam, if desired.

Notes: This casserole can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. Feel free to serve with your favorite preserves for an extra burst of flavor!

BEEF TENDERLOIN WITH RED WINE SAUCE

Beef tenderloin, renowned for its tenderness and rich flavor, pairs perfectly with a robust red wine sauce. This elegant combination is a timeless choice for special occasions or a simply indulgent meal.

INGREDIENTS

For the Sauce:

  • 6 tbsp unsalted butter, divided
  • 2 shallots, chopped
  • 1⅓ cups red wine
  • 2½ cups beef broth, divided
  • 3 sprigs fresh thyme
  • ½ tsp kosher salt
  • ¼ tsp black pepper

For the Roast:

  • 1 (4 lb) beef tenderloin, ends folded over and tied with twine
  • 4 tbsp olive oil (or canola), divided
  • 4 tbsp fresh rosemary, chopped
  • 4 cloves garlic, finely minced
  • Salt and pepper, to taste
  • Finishing salt (such as Maldon or coarse sea salt), optional

INSTRUCTIONS

Start the Sauce:

  • In a medium saucepan, melt 4 tbsp butter over medium heat. Add the chopped shallots and cook, stirring occasionally, for about 4 minutes until softened.
  • Add the wine, 2 cups of beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to medium and simmer for 20 minutes, or until the sauce has reduced by half.
  • Remove from heat. You can prepare the sauce up to 3 days ahead of time.

Prepare the Roast and Finish the Sauce:

  • Rub 2 tbsp of oil evenly over the beef tenderloin. Use your fingers to coat the roast with rosemary and minced garlic. Season generously with salt and pepper. Allow the roast to sit at room temperature for 1 hour.
  • Preheat your oven to 425°F (220°C).
  • Heat the remaining 2 tbsp oil and 2 tbsp butter in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and sear on all sides until browned, about 7 minutes.
  • Transfer the skillet to the preheated oven and cook until the roast reaches an internal temperature of 125°F (medium-rare), using an instant-read thermometer. If you don’t have an oven-proof skillet, transfer the roast to a baking pan.
  • Remove the roast from the skillet and let it rest while you finish the sauce.

Finish the Sauce

  • Place the skillet (or pan) over medium heat. Add the remaining ¼ cup of beef broth and use a spatula to scrape up any bits stuck to the pan. Bring to a simmer and sprinkle with another ¼ tsp salt.
  • Pour this broth mixture into the reserved sauce and stir to combine. If serving immediately, strain the sauce into a gravy boat. If not serving right away, store the sauce and reheat gently on the stove over low heat.

Serve:

  • Remove the twine from the beef roast and slice it into ½-inch medallions. Arrange the slices on a platter.
  • Serve with the sauce on the side. If desired, sprinkle with finishing salt for extra flavor.

Notes:

  • A 4 lb beef tenderloin serves 8 to 12 people, while a 2 to 3 lb tenderloin feeds 4 to 6. Be sure to tie the ends with twine.
  • Doneness temperatures:
    • 130-135°F: Medium-Rare
    • 140-145°F: Medium
    • 150-155°F: Medium-Well (not recommended)
  • The sauce can be made in advance and stored for up to 3 days. The roast can be marinated with oil, rosemary, and garlic up to 12 hours ahead. Let the roast come to room temperature before cooking and season generously with salt and pepper.
  • Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.
  • For an amazing French dip, gently reheat a slice of roast, top with Provolone cheese, and serve on a bun with warm dipping sauce.

NUTRITION PER SERVING

  • Calories: 187 kcal
  • Carbohydrates: 3g
  • Protein: 1g
  • Fat: 16g
  • Saturated Fat: 7g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 7g
  • Trans Fat: 1g
  • Cholesterol: 23mg
  • Sodium: 429mg
  • Potassium: 134mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 313 IU
  • Vitamin C: 2mg
  • Calcium: 30mg
  • Iron: 1mg