Monte Cristo Breakfast Sliders
Monte Cristo breakfast sliders are mini breakfast sandwiches made on Brioche dinner rolls, layered with Canadian bacon, bacon, cheese, and scrambled eggs. And then a spread of your favorite preserves.
We love raspberry jam! This is the ultimate breakfast sandwich or game day snack! The combination of sweet and savory is baked together in a 9×13 pan!
Monte Cristo sandwiches have always been my dad’s favorite, so I learned early on (60 years ago), just how good this sandwich really is. Our slider recipes is made with scrambled eggs, and involves no dipping into a batter or frying, but just layering and baking! I’d say this is an easy, short-cut recipe!
Monte Cristo Breakfast Sliders
The Monte Cristo sandwich is named after the novel, The Count of Monte Cristo, around the 1900s. You may have also heard about the Croque Monsieur, which probably came first. Yes, we love French food, and we have this amazing breakfast casserole on RE for you to try as well (we served this in France last year).
The Monte Cristo was made famous by the restaurant, Bennigan’s. For a full breakfast casserole, give this recipe a try, Overnight Monte Cristo Breakfast Casserole, or these pinwheels (appetizer or breakfast).
Gather these simple ingredients
- Brioche dinner rolls – optional to use Hawaiian Sweet Rolls
- Swiss cheese
- Canadian bacon slices – we buy at Costco
- Raspberry jam
- Dijon mustard
- Cooked bacon – give our peppered bacon a try!
- Butter
- Fresh thyme
- Eggs
- Salt to season
- Powdered sugar – optional
How do you make Monte Cristo Breakfast Sliders?
- Preheat oven to 350 degrees.
- In a medium skillet, add the butter. Once melted, add the thyme and black pepper. Stir until fragrant, 30-60 seconds, then add in the beaten eggs. Cook over a medium-low heat until just coming together, but still glossy and wet. Remove from heat immediately—then eggs will continue to cook even off the heat, and additionally, the eggs will cook more in the oven.
- Arrange the rolls onto a rimmed baking sheet. Spread the mustard on the top, jam on the bottom, followed by a square of Swiss cheese, bacon, a (folded) slice of Canadian bacon, and a scoop of scrambled eggs. Assemble all tops and bottoms, skewer if desired, cover completely with foil, and bake 25-30 minutes, until the cheese has melted and the sliders are fragrant.
- Serve warm.
Tips and substitutions:
- We use Canadian bacon in this recipe, but a normal Monte Cristo is made with thin slices of turkey and ham.
- Use any kind of preserves (strawberry, peach, marionberry, etc.)
- You can use regular Brioche bread and cut into quarters.
- For the Swiss cheese, I cut it down to fit onto the sliders by first halving the large slice of cheese into two strips, then folding each strip into a smaller square. If you want, double up on the cheese slices (using 12 instead of 6), for even more decadent cheesiness.
- This recipe calls for pulling the rolls apart. I do this because it allows all of the delicious cheese and sauces to drip down onto the pan, crisp up, and caramelize. If you want to save time, keep the rolls together.
Serving
We love to serve these sliders on a big board. You can see how we set them out for a holiday board, which is fun for large groups. Serve with morning punch, a fruit plate, and peppered bacon!
Storage
Store any leftovers in the fridge for up to 3 days. You can reheat them wrapped in foil in the oven on low. You can also put them in the airfyer and they crisp up nicely and are delish.
More breakfast recipes you may want to try:
- Monte Cristo Burrito Bake
- Breakfast Deviled Eggs
- Eggs in Puff Pastry
- Breakfast Sliders with Hawaiian Rolls
Get the Recipe:
Monte Cristo Breakfast Sliders
Ingredients
- 12 Brioche slider rolls (dinner rolls), pulled apart into individual rolls
- 6 slices Swiss cheese, cut in half then folded into a smaller square (12 squares total)
- 12 slices Canadian bacon
- ¼ c raspberry jam, heaping
- ¼ c Dijon mustard, heaping
- 6 pieces cooked bacon, halved (optional)
- 3 Tbsp butter
- 1 Tbsp thyme, minced, heaping
- 10 eggs, beaten
- Salt to season
Instructions
- Preheat oven to 350 degrees.
Cook the eggs:
- In a medium skillet, add the butter. Once melted, add the thyme and black pepper. Stir until fragrant, 30-60 seconds, then add in the beaten eggs. Cook over a medium-low heat until just coming together, but still glossy and wet. Remove from heat immediately—then eggs will continue to cook even off the heat, and additionally, the eggs will cook more in the oven.
Assemble the rolls:
- Arrange the rolls onto a rimmed baking sheet. Spread the mustard on the top, jam on the bottom, followed by a square of Swiss cheese, bacon, a (folded) slice of Canadian bacon, and a scoop of scrambled eggs. Assemble all tops and bottoms, skewer if desired, cover completely with foil, and bake 25-30 minutes, until the cheese has melted and the sliders are fragrant.
- Serve warm.
- TIP: For the Swiss cheese, I cut it down to fit onto the sliders by first halving the large slice of cheese into two strips, then folding each strip into a smaller square. If you want, double up on the cheese slices (using 12 instead of 6), for even more decadent cheesiness.
- TIP: This recipe calls for pulling the rolls apart. I do this because it allows all of the delicious cheese and sauces to drip down onto the pan, crisp up, and caramelize. If you want to save time, keep the rolls together.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
