Before you make your low carb Monte Cristo breakfast casserole, you might want to know a few things:
When melting the butter in the oven, be sure to remove the pan as soon as the butter is melted. If left in too long while the oven is preheating, the butter may burn. I may or may not know this by experience…
When you pour the bottom egg layer, be sure to only pour in enough to cover the bottom of the pan. You want it to cook quickly so you’re not waiting to finish the casserole.
Don’t overcook the bottom egg layer. You’re going for a creamy, soft cooked feel. If it’s overcooked, it will change the texture and also taste more eggy.
If you prefer gruyere over provolone, use gruyere instead! This recipe is flexible. You can also use any type of jam, but raspberry and blackberry are the typical varieties used. You can also use turkey instead of ham, or a combination of turkey and ham.
If you need a sugar free jam, look for my product links underneath the recipe card.
Add a dollop of jam on the top of each serving if you like!
If you like this keto recipe, don’t forget to leave a 5 ***** review on the recipe card! Just click the stars below:
Keto Monte Cristo Breakfast Casserole
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Keto Monte Cristo Breakfast Casserole is a breakfast version of the famous Monte Cristo sandwich. You'll love this low carb Monte Cristo breakfast casserole with layers of ham, provolone cheese, and raspberry jam!
Preheat the oven to 400° F. Cut the butter into small chunks and place in 8" x 8" glass baking dish. Place pan in oven to melt butter. Remove the pan form the oven as soon as the butter is melted, so the butter doesn't burn.
Add the cream cheese, eggs, mayonnaise, bacon grease, mustard, salt, baking powder, and vinegar to a blender. Blend until there are no chunks of cream cheese showing and the mixture is completely smooth.
Pour just enough of the batter into the pan to cover the bottom. It should be a little less than half. Bake at 400°F just until set and not browned at all. This should be about 7-9 minutes.
Remove the pan from the oven.
Layering: Layer 8 slices of ham on top of the egg base. Then layer 4-5 slices of provolone cheese. Then spread the jam over the provolone. Layer 4-5 more slices of provolone and 4 more slices of ham.
Pour the remaining egg batter on top of the ham layer and bake at 400°F for 12-14 minutes, or till set and very slightly golden brown.
Allow to rest for 5 minutes before serving. Serve topped with extra jam if desired.
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