Cheesy Prosciutto Breakfast Puffs

Lil puffy boyz

Does this title even do it justice? I struggled to come up with the perfect title for these little babes, because they’re my new favorite brunch meal and I needed you to be ENTICED. The flakiness of the puff pastry, the saltiness of the prosciutto, the cheesy goodness, paired with flaky salt and the heavenly aroma of thyme?! COME. ON. This is THE BEST to bring to a brunch, delicious as leftovers, and super easy to put together.

I’m going to throw out an unpopular opinion here: I’m not a fan of egg-y brunches. First of all, eggs with a hangover is already making my stomach churn. Secondly, cold eggs, regardless of the dish, is not appetizing. And lastly, if I’m going to bring something to brunch I want it to be a foul-proof show stopper, and often times eggs can take on a mind of their own and be good, but not great. The best part about these goodies s is that there’s a total of 2 eggs in the ENTIRE dish. This leaves room for the prosciutto and cheese to take a front seat, and allows the flavors to take over instead of the eggy-ness.

P R E P

This requires puff pastry and so you’ll want to set it out a few hours before, or in the fridge overnight, to be fully thawed. The last time I made this I, of course, forgot this crucial step. I simply put it on top of the stove as I pre-heated the oven and made other brunch-y items (and poured myself some bubbly, because what is brunch without bubbles), and about an hour later it was ready to go. You can add all the other necessary ingredients (cheese, cream, egg, etc) together in a bowl while everything else is pre-heating (or de-thawing, in my case), and you’ll be all set to go! All in all, the prep for this is painless and easy,

What you’ll need

  • 1 12-cup muffin tin, sprayed with canola oil.
  • 2 sheets of puff pastry, thawed.
  • 1/2 cup heavy cream.
  • 2 eggs, beaten.
  • 1 teaspoon dijon mustard.
  • 1 1/2 cups of shredded cheddar cheese. You can 100% get creative with what kind of cheese you want/like. I always have cheddar on hand which is why I used it, but gruyere, swiss, fontina could all be amazing!
  • 1 tablespoon chopped thyme leaves. I typically use 1 tablespoon in the cheese mixture, and 1 tablespoon as garnish at the end.
  • 6 slices of prosciutto, ripped or cut in half.
  • Egg wash (1 egg whisked with a tablespoon of water).
  • Flaky salt (or course salt).

Total Prep Time: 5 minutes.

Total Cooking Time: 25 min

Servings: 12

Directions

  1. Make sure your puff pastry is thawed!
  2. Preheat oven to 400 degrees. Spray muffin tin with canola spray.
  3. In a medium bowl, add heavy cream, eggs, dijon, cheese and thyme. Combine using a spoon or whisk, and set aside.
  4. Roll out each sheet of puff pastry using a rolling pin (or even a bottle of wine). If the center folds start cracking, you can use your fingers to push it back together, and if it’s really dry, a little bit of water. Using a pizza cutter or a knife, cut out 12 squares on each sheet, totaling 24 puff pastry squares.
  5. Place 12 squares in the muffin tin, and then using the remainder squares, place then crisscross against the first layer of puff pastry. These don’t have to look perfect, and it’s ok if some squares are much larger than others.
  6. Using your fingers or a knife, rip 6 pieces of prosciutto in half (making 12 total). Line the prosciutto on top of the puff pastry squares, pushing it down to make room for the egg mixture.
  7. Carefully divide the egg/cheese mixture to each muffin tin.
  8. Using your egg wash, brush all the edges of the puff pastry. You may need to lift up each layer to really get in there; this will create that flakiness that we aim for.
  9. Transfer to the oven and bake for roughly 25 minutes. You’ll know it’s done when the puff pastry is golden and the cheese is completely melted.
  10. Remove from oven and sprinkle with flaky salt and any extra time you want to add. Enjoy!

POST COOKING NOTES

  • Don’t be intimidated by puff pastry. I sometimes get frustrated when it’s not rolling out how I want, or when it’s sticking to my counter, but it ALWAYS will turn out. The beauty of this dish is that it’s not meant to be perfect. Every Puff is a little snowflake–totally different and unique!
  • These are best served warm, and can easily be pre-heated. Since there’s very little egg it won’t overcook the eggs when you pop them in the microwave. These keep up to 3 days!
  • Don’t overlook or skip the flaky salt. It’s the BEST addition.

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