Print

Savory Croque Madame Casserole Recipe with Perfect Runny Eggs for Breakfast

croque madame casserole - featured image
Print Recipe

A comforting and easy breakfast casserole inspired by the classic French Croque Madame sandwich, featuring layers of bread, ham, Gruyère cheese, creamy béchamel sauce, and perfectly baked runny eggs on top.

Ingredients

Scale
  • 8 slices sturdy white or sourdough bread, crusts removed and cut into 1-inch cubes
  • 1 ½ cups thinly sliced deli ham, torn into bite-sized pieces
  • 1 ½ cups shredded Gruyère cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon Dijon mustard
  • Pinch of freshly grated nutmeg
  • Salt and pepper to taste
  • 4 large eggs, room temperature
  • Optional: ¼ cup grated Parmesan cheese
  • Optional: Fresh chives, finely chopped for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter a 9×9-inch casserole dish.
  2. Remove crusts from bread slices and cut into roughly 1-inch cubes. Place in a large mixing bowl.
  3. Add torn ham pieces and 1 cup of shredded Gruyère to the bread cubes. Toss lightly to combine.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly.
  5. Slowly whisk in warmed milk, about ¼ cup at a time, smoothing out lumps. Continue whisking until sauce thickens and coats the back of a spoon (5-7 minutes).
  6. Stir in Dijon mustard, nutmeg, salt, and pepper. Remove from heat.
  7. Pour béchamel sauce over bread, ham, and cheese mixture. Toss gently to coat evenly.
  8. Spread mixture evenly in prepared casserole dish. Sprinkle remaining ½ cup Gruyère and optional Parmesan on top.
  9. Carefully crack 4 eggs evenly spaced on top of casserole, keeping yolks intact.
  10. Bake for 20-25 minutes until egg whites are set but yolks remain runny. Tent with foil if casserole browns too quickly.
  11. Remove from oven, garnish with fresh chives and black pepper. Let cool slightly before serving.

Notes

Use room temperature eggs for even cooking and to keep yolks runny. If casserole browns too fast, tent with foil. The casserole can be assembled the night before without eggs and refrigerated. Add fresh eggs before baking. For gluten-free, substitute gluten-free bread and flour. For dairy-free, use almond or oat milk but béchamel will be less rich.

Nutrition

Keywords: Croque Madame, casserole, breakfast casserole, runny eggs, ham and cheese, béchamel sauce, brunch recipe

Find it online: https://twinkletaste.com/savory-croque-madame-casserole-recipe-with-perfect-runny-eggs-for-breakfast/