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These cheese and prosciutto croissants are my go-to, make-ahead breakfast, that double as an easy appetizer this December. Buttery puff pastry layered together and baked with prosciutto and a cheesy egg filling. Made complete with both Gruyère and Gouda cheese. Top these croissants with fresh thyme and your favorite jam for a sweet and savory holiday breakfast that everyone will love.

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

You’ve probably noticed, but I love a sweet breakfast, especially for the holidays. My family’s Christmas is filled with either cinnamon rolls, French toast, or monkey bread. It would not be Christmas without a sweet bread. That said, this year I’m also including something a little more savory, for those who love their bacon and eggs.

Usually our Christmas morning goes something like this. Asher will wake everyone up, since she’s the youngest…and the only one who actually wants to get up early on Christmas morning (she’s 10). We’ll wait for my brothers to drag themselves out of bed (this can take a while). And then we’ll open gifts with coffee and hot chocolate while leisurely munching on monkey bread. By mid-morning, all the gifts will have been opened. Then half the house will decide they need something more substantial to eat before they head outside to play in the snow. They’ll make eggs, bacon, and maybe even potatoes…if they’re feeling up to it.

By the time they’ve finished cooking, my parent’s kitchen looks worse than mine does after testing and photographing recipes all day. It’s a little scary. The family might know how to make eggs, but they don’t know how to clean. I’m sure some of you can relate…

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

In an effort to avoid the chaos and mess on Christmas morning (and save my parents from cleaning for hours). I created this recipe, that I honestly have no idea what to call, but is DELICIOUS.

These croissants are a mix between a ham and cheese croissant, and an eggy quiche. And while they are not technically real croissants, they sure taste just like them. Only with the yummy addition of cheese and crispy prosciutto.

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

Instead of making homemade croissant dough, which is typically a two-day process, I’m using a short cut – puff pastry.

Here’s my secret to turning store bought puff pastry into a buttery croissant dough. Layer two pieces of pastry with thinly sliced, extra cold butter, and then roll it together. Putting two sheets of puff pastry together, along with just a little cold butter, will give you those extra buttery layers you love so much in a croissant.

When I tested this, I wasn’t sure how it would work. But I am pleased to say that it turned out amazing well.

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

Once you have the pastry sheets rolled together, cut them into 9 squares and fit them inside a muffin tin. At this point, you want to put the muffin tin in the freezer while you work on the filling. Keeping the pastry cold will result in a pastry that’s buttery and flakey. Trust me, you want that.

For the filling, I mixed together a couple of eggs yolks, whole milk, and cheese with fresh thyme to create more of a cheesy custard. It’s the perfect eggs to cheese ratio.

Before filling each muffin tin with the cheese mix, line the pastry with a very thin slice of prosciutto. Then pour in the cheese mix. Bake until the pastry is golden, the prosciutto is crisp, and the cheese melted.

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

For a little sweet and savory twist, I sprinkled the tops of each pastry with coarse sugar. Which I think is a great addition. It’s also pretty and festive, which you know I’m all about right now.

Also, I highly recommend serving these croissants with a little fruit jam on top, raspberry is my favorite. The jam kind of makes these just like a monte cristo sandwich.

Wonderfully delicious.

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

One of the best things about these croissants? You can make them ahead, and then just bake the morning of. So perfect for busy holiday mornings.

Also, while my original thought for these was as more of a breakfast item. I do believe these croissants would make for a delicious appetizer as well. You could serve warm or at room temp. And if you drizzle them with a little raspberry jam, they’ll make a festive addition to your appetizer table.

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

If you make these Cheese and Prosciutto Croissants, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Easy Cheese and Prosciutto Croissants

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 makes
Calories Per Serving: 566 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 3 tablespoons salted butter, cold, thinly sliced
  • 1/2 cup heavy cream or whole milk
  • 2 eggs, beaten
  • 1 teaspoon dijon mustard
  • 1 tablespoon fresh thyme leaves
  • kosher salt and black pepper
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Gouda cheese
  • 9 slices thinly sliced prosciutto
  • coarse sugar, for sprinkling
  • fruit jam, for serving (optional)

Instructions

  • 1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin. 
    2. Unfold each sheet of pastry. Place the butter slices in an even layer on one sheet of pastry. Place the second sheet of pastry over the butter. Both sheets of pastry should be stacked, one on top of the other. Now roll the pastry out into roughly a 12x14 inch rectangle. Cut into 9 squares. 
    3. Fit each square inside the prepared muffin tin. Transfer the pan to the freezer to chill. 
    4. In a medium bowl, whisk together the cream, 1 egg, mustard, thyme, and a pinch each of salt and pepper. Stir in the cheeses. 
    5. Remove the muffin pan from the freezer and line a piece of prosciutto on the inside edge. Evenly divide the cheese mixture between the pastries. Place the muffin pan on a baking sheet. Brush the top edges of the pastries with the remaining beaten egg, and sprinkle with coarse sugar. Transfer to the oven and bake for 25-30 minutes, until the pastry is deeply golden and the cheese has melted. Serve warm with fresh thyme. 

Notes

If you’d like to make these night before, simply prepare the croissants, add the fillings, and then refrigerate overnight. The following morning, remove the pan from the fridge and let sit on the counter while the oven preheats. Bake as directed, adding on an addition 5 minutes of cooking time.

Easy Cheese and Prosciutto Croissants | halfbakedharvest.com #quick #simple #Christmas #holiday #brunch #breakfast #appetizer

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Comments

  1. This looks delicious! Could you make these, cook them and then freeze them? How would you reheat? Thanks!

    1. Hey Maggie,
      I probably wouldn’t bake them and then freeze, you could assemble, freeze, and then bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    Made these for my mother (and me) for Mother’s Day brunch and was blown away! One of my favorite HBH recipes flavor-wise. While it is EASY to put together, it isn’t QUICK to put together when you factor in thawing the puff pastry, placing the butter, rolling it out, etc. But I’m glad to see I can do it the night before to save time the day-of, so I’ll definitely try that next time because I WILL be making these again. Thanks, Tieghan, for another winner!

    1. Hey Blayre,
      Happy Monday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed!! xTieghan

    1. Hey Mary,
      Thanks so much for trying the recipe, I am thrilled that it worked out for you! Happy New Year! xTieghan

  3. 5 stars
    I’ve made these a few times over the last few years and they’re always a hit! I cut the dough a little smaller and get 12 muffins per recipe. I’ve also made it with leftover Christmas ham instead of prosciutto and still delicious. I was wondering if you think they might freeze well?

    1. Hey Marcy,
      Thanks so much for giving the recipe a try, I am so glad you enjoyed! Yes, I think these would freeze well. Happy Holidays! xTieghan

  4. I’m making this for Christmas this year! How long do you thaw out the puff pastry before starting the recipe? Thanks in advance!

    1. Hey Tiia,
      No need to let the puff pastry thaw, the colder the better:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  5. The recipe calls for 1 egg in the muffin and yet your description you say that you beat together a couple of egg yolks…this is confusing. Also, you say to roll into a rectangle and then cut into squares? That does not make sense? cut into 9 rectangles? Or roll into a square? These are conflicting directions…
    Thank you

    1. Hi Kelly,
      The recipe calls for 2 eggs, in step 4 you are going to use one of those eggs and in step 5 you are using the other egg. Yes, you are going to roll the pastry into a big rectangle and from that rectangle you are going to cut it into smaller squares for the muffin tins. I hope this helps. Happy Holidays! xTieghan

  6. Wowww these look amazing! I was trying to think of something new for Xmas morning and these may be it! Just curious if you can use bacon vs. prosciutto? And if so would you cook the bacon first? Thanks so much Tieghan!

    1. Hey Kate,
      I think bacon would be great! I would cook it first! I hope you love the recipe:) Happy Holidays! xTieghan

  7. Definitely going to make these….most likely this weekend. Are you using a regular sized muffin tin or jumbo? I have both and was thinking these would work well in the jumbo tin. Can’t wait to try these! My husband and I have already tried numerous recipes of yours and have loved everything!

    1. Hey Jamie,
      I used a regular size muffin tin for these. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. 5 stars
    These are AMAZING! I made them for mother’s day brunch and they were a huge hit. So easy to make as well. I will definitely be making them again soon, everyone in my family is already asking for mor!

  9. Made these in a mini muffin tin for a Popable treat! Also, increased the egg to 3. Soo easy and delicious! Everyone loved them! Thank you so much for another amazing recipe!

  10. Hi! I’ve tried them today, and you were so right about sweet and savoury thing! I had some garlic honey on top of it, and it was so good 🙂 Thank you!

  11. 5 stars
    I made these for Christmas Eve morning. WONDERFUL. It’s a keeper for breakfast or an appetizer. How did we ever live without refrigerated Puff Pastry?

  12. 5 stars
    I made these for Christmas breakfast and they were amazing, everyone loved them. They also reheated really well the next morning. I only used one sheet of puff pastry because that’s what I had. Thanks for this one, it’s a new family favorite!

  13. 5 stars
    This was delicious and easy to put together. I made these for Christmas morning brunch and they were so yummy!

  14. 5 stars
    just served these this Christmas Eve morning. Used smoked gruyere by mistake. Very good and easy! Served fresh fruit alongside with coffee and almond milk egg nog. Thanks Tieghan!

  15. my partner and I swear by your recipes – you have the same tastes we do, I think, and every single recipe you post is right up our alley… but this one… wow. this is a whole new realm. I made these this afternoon and we can’t stop looking at each other and saying “these are so f—— amazing.” thank you for bringing culinary joy to our lives!

  16. 5 stars
    If you are making the night before. Do you wait to put the egg mixture in the cups until the next morning? Or do you put everything I’m prepped to b-bake then pop in the AM?

    1. hi! You can put everything into the muffin cups and then just bake in the morning. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  17. What a fabulous shortcut for croissant dough, truly inspired! I’m going to try this trick next weekend for company.

  18. 5 stars
    I just made these and they are delicious. I didn’t have any Dijon mustard so I used a spicy brown mustard, such a small amount of mustard in the recipe I didn’t think it would matter. I definitely will make these again.

  19. These look fantastic and I intend to try them soon! I think they will be great for my holiday party. Has anyone tried them in a mini-muffin pan to create a one bite wonder?

    1. Hi Van! I hope you love these when you try them! I have not tried them in a mini muffin pan, but let me know how they turn out if you do! Thank you so much!

  20. 5 stars
    Really unique, and love the touch of jam. Really this idea can easy be carried to other flavors as well. Someone mentioned pesto. Always a good idea. Thinking sun-dried tomato and parm, etc.
    Great idea. This really makes and nice little breakfast treat or app. Thanks

  21. Ooh! These look so good, Tieghan! I’m all about anything with prosciutto this year after spending the entire summer in Milan. . If you have never been…you must go! If you really want to add a little somthin’ somthin’ when you have prosciutto…add some pesto. Mmm! You will love it! Thanks for sharing your passion! I look forward to each and every email. ?