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This ham and cheese dutch baby is the perfect holiday breakfast. Made with melty havarti cheese and crispy prosciutto, it’s super satisfying and indulgent. It feeds a crowd and is easy too!
‘Tis the season for holiday breakfasts!
This ham and cheese dutch baby is incredibly delicious and also simple. Crispy prosciutto, melty havarti cheese and fresh herbs give this the most fabulous flavor – and it’s easy too.
A dutch baby is one of my favorite breakfasts to make – even if it means breakfast for dinner too. It makes a whole pan, it’s super satisfying (lots of eggs for protein!) and it tastes wonderful.
It’s essentially a giant pancake baked in a 9×13 inch dish, and in this case, it’s a savory one. I’ve shared a savory dutch baby before and let’s just say that I love it more than the sweet versions. This indulgent version is perfect for the holiday season, whether it’s thanksgiving or christmas morning, or brunch with friends and family.
There are so many excuses to make a breakfast like this, but it’s not like we actually need one, right?
Let me introduce you to the beautiful dutch baby method: throw everything in the blender and then pour into a hot buttered pan.
THAT IS IT.
It’s super easy and simple – the base always begins that way. From there, you can add whatever you like.
Today, while the dutch baby cooks, I crisp up some prosciutto. I add a little cheese into the actual pancake, but I like to save most for when the dutch baby is done.
As soon as the dutch baby is nice and puffed, I sprinkle on the havarti cheese. It gets all melty and then it’s topped with the crispy, crunchy prosciutto.
OH MY WORD.
The texture is fab. The flavor is unreal. It’s SO filling and satisfying – you only need a small piece. In a way, it reminds me of my overnight croissant breakfast bake.
Cheesy, rich, delicious and indulgent enough to make once or twice a year.
I mean… look at that!
Ham and Cheese Dutch Baby
Crispy Prosciutto & Havarti Dutch Baby
This ham and cheese dutch baby is the perfect holiday breakfast. Made with melty havarti cheese and crispy prosciutto, it’s super satisfying and indulgent. It feeds a crowd and is easy too!
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Preheat the oven to 425 degrees F. Place the butter in a 9×13 baking dish and stick it in the oven while you prepare the other ingredients.
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In a blender, combine the eggs, milk, salt, chives, flour and about ½ cup of the cheese. Blend until smooth and combined.
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Bring the dish out of the oven (the butter should be melted! If not, wait until it melts.). Pour the batter into the hot pan.
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Return the pan to the oven and bake for 25 minutes, until the pancake is puffed up and golden.
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While it bakes, crisp up the prosciutto. Heat a nonstick skillet over medium heat. Add the prosciutto in a single layer. Let it cook for 2 to 3 minutes, until it gets darker in color, then flip it. Let it cook for 2-3 minutes more. Remove and let it cool on a plate.
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As soon as the pancake is done, top with the remaining cheese. Let it melt fully. Crush the prosciutto over the dutch baby and add the fresh herbs.
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Slice and serve!
I can hardly take it.