Monte Cristo English Muffin Brunch Casserole

Preheat the oven to 375°F. Split the English muffins in half and cut into 1-inch pieces. Toss the muffin pieces with the melted butter. Spread in a single layer on a sheet pan. Bake until lightly toasted, 14–16 minutes.

Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Stir in the Swiss cheese, turkey, ham, chives, and toasted English muffin pieces. Let muffins cool slightly before combining with eggs. Let soak at room temperature for 20 minutes. 

Pour the mixture into a buttered 13x9-inch baking dish. Bake at 375°F until the casserole is set in the center and golden brown on top, 45–50 minutes. Let cool for 10 minutes.

Just before serving, sprinkle the casserole with powdered sugar and drizzle with ¼ cup warmed raspberry jam. Garnish with thinly sliced chives. Serve with the remaining ½ cup raspberry jam on the side.