Love the idea of breakfast but never have time in the morning? Try this quick, cheesy, on-the-fly option by Lauren Grier of Climbing Grier Mountain. These cheesy baked Prosciutto di Parma and egg croissants are the perfect, flaky handheld bite of goodness you didn’t know your morning needed. Make these ahead of a busy work week or just before an at-home brunch with friends or family. This recipe is a no-fuss, baked prosciutto, puff-pastry-party in your mouth that’s sure to become your next go-to.
- 2 sheets frozen puff pastry, thawed
- 1/2 cup heavy whipping cream
- 2 large eggs, divided, whisked
- 1 teaspoon Dijon mustard
- 1 Tablespoon chopped fresh chives
- 1 cup shredded mozzarella
- 1 cup shredded provolone
- 9 slices Prosciutto di Parma
- Fresh chopped parsley, for garnish
- Salt and pepper, to taste
Preheat your oven to 400 degrees. Spray a 12-cup muffin tin with non-stick cooking spray.
Take the sheets of thawed puff pastry and lay them on the kitchen counter. Stack the sheets of puff pastry on top of each other. Roll the puff pastry out into a 12X14 rectangle (it doesn’t have to be exact). Use a paring knife or pastry cutter to cut out 9 squares. Set aside.
In a medium bowl combine the cream, 1 large egg, mustard, chives, salt and pepper. Add in the mozzarella and provolone, stir to combine.
Take a puff pastry square and set it inside each muffin hole. Repeat process until all 9 squares have been placed. Next, take a piece of Prosciutto di Parma and place it inside each puff pastry square. Divide the egg and cheese mixture between the pastries. Take a pastry brush and brush the remaining whisked egg around the edges of the puff pastry.
Place the muffin tin in the oven and bake for about 25 to 30 minutes or until golden brown. Garnish with fresh parsley.
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