Croque Monsieur English Muffins

Turn the classic croque monsieur sandwich into your new favorite breakfast with English muffins, gruyere cheese, ham, and a creamy bechamel sauce.







Béchamel Sauce

  • 2 Tablespoons Challenge Butter
  • 2 Tablespoons all-purpose flour
  • ¾ cup whole milk
  • kosher salt
  • freshly ground black pepper
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon nutmeg

Croque Monsieur English Muffins

  • 4 english muffins, sliced in half
  • 8 slices ham
  • 1 cup shredded gruyere cheese


Béchamel Sauce

  • 1

    Melt butter in a saucepan over medium-low heat. Whisk in flour and cook, stirring, as mixture bubbles, 2-3 minutes. Add milk a little bit at a time, whisking smooth after each addition, until all of the milk has been added. Bring to a boil and reduce to a gentle simmer, whisking to prevent scorching.

  • 2

    Season with ½ teaspoon salt and black pepper and cook, whisking often, until sauce is thick and has lost the raw flour taste, about 5 minutes.

  • 3

    Remove from heat; stir in mustard and nutmeg. Taste and add more salt if needed. Use warm, or transfer to a bowl and cover the surface with plastic wrap to prevent skin from forming. Sauce can be made 3 days in advance.

Croque Monsieur English Muffins

  • 4

    Preheat oven to 400°F.

  • 5

    Arrange the 8 english muffin slices on a foil-lined sheet pan. Spread each evenly with béchamel sauce. Top each with 2 tablespoons of cheese, a folded ham slice, and another 2 tablespoons of cheese.

  • 6

    Bake for 10-15 minutes, or until sauce is bubbly and cheese is melted. Serve hot.

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