This ham and cheese Dutch baby is an ideal holiday breakfast. Made with melty Havarti and crisp prosciutto, it’s rich, satisfying, and simple to prepare. It serves a crowd and comes together quickly.
Perfect for festive mornings and weekend brunches.
This savory Dutch baby balances crisp prosciutto with creamy Havarti and fresh herbs for a bright, indulgent flavor. It’s straightforward to make and feels special without being fussy.
I love making Dutch babies for breakfast—or dinner. They bake up in a single large pan, are filling thanks to plenty of eggs, and have a texture that’s light and custardy on the inside with crisp, golden edges.
A Dutch baby is essentially a large baked pancake made in a 9×13 inch dish. This version is savory and perfect for holidays like Thanksgiving or Christmas morning, or for any relaxed weekend brunch.
It’s also a great way to celebrate without needing a complicated menu—delicious and effortless.
The Dutch baby method is delightfully simple: blend the batter, heat a buttered pan, and bake. That’s all it takes for the base. From there you can customize the filling and toppings.
It’s an easy technique that yields impressive results every time.
For this recipe I crisp the prosciutto while the Dutch baby bakes. I fold a bit of cheese into the batter but reserve most of it to melt on top once it’s out of the oven.
When the Dutch baby is puffed and golden, sprinkle on the remaining Havarti so it melts, then finish with the crispy prosciutto and fresh chives.
The result is incredible: tender, slightly custardy interior, crisp edges, warm melted cheese and crunchy prosciutto. It’s rich and satisfying—one small slice goes a long way.
This is a great make-ahead-friendly dish for holiday guests or a cozy family meal. It feels indulgent enough for a special occasion but is easy enough to prepare on a busy morning.
Truly irresistible.
Ham and Cheese Dutch Baby
Crispy Prosciutto & Havarti Dutch Baby
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Ingredients
- 6 tablespoons butter
- 6 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- 3 tablespoons dried chives
- 1 cup all-purpose flour
- 8 ounces Havarti cheese, freshly grated
- 3 ounces thinly sliced prosciutto
- 2 tablespoons fresh chives, for topping
Instructions
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Preheat the oven to 425°F. Place the butter in a 9×13 baking dish and return it to the oven so the butter melts while you prepare the batter.
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In a blender, combine the eggs, milk, salt, chives, flour, and about ½ cup of the grated Havarti. Blend until completely smooth.
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Remove the hot dish from the oven (the butter should be melted). Pour the batter into the hot pan and return it to the oven.
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Bake for 25 minutes, until the Dutch baby is puffed and golden brown.
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While it bakes, crisp the prosciutto: heat a nonstick skillet over medium, arrange prosciutto in a single layer, cook 2–3 minutes until darkened, flip and cook another 2–3 minutes. Transfer to a plate to cool and crisp.
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When the Dutch baby is done, sprinkle with the remaining Havarti and let it melt. Crumble the crisped prosciutto over the top and scatter fresh chives.
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Slice and serve immediately.
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Enjoy!
I can hardly take it.