These easy breakfast tarts with prosciutto, egg and puff pastry are perfect for brunch. Golden, crispy, and topped with cheese and thyme – simple and impressive!
These breakfast tarts look like something you’d order at a fancy café… but they’re secretly super easy to make. With flaky puff pastry, crispy prosciutto, melted cheese and a just-set egg, they’re the perfect mix of simple and impressive.
Whether you’re making a lazy weekend brunch, treating guests to a special breakfast, or want something delicious but fuss-free — these tarts are a total winner. You can prep most of it ahead, and they look beautiful straight out of the oven.
Why you’ll love this recipe
🍳 Kids and grown-ups both love them
🍳 Looks fancy, tastes amazing – but so easy to make
🍳 Customisable – switch up the cheese or add spinach, mushrooms, etc
🍳 Perfect for brunch, Mother’s Day or breakfast in bed
🍳 Great make-ahead option – pre-bake bases and assemble fresh
How to make easy breakfast tarts
1. Preheat your oven
Set your oven to 200°C (fan-forced) and line a tray with baking paper.
2. Prep the pastry
Take:
- 1 sheet of puff pastry and cut into 4 equal squares. Place them on the lined tray.
From the second sheet:
- Cut 1.5cm wide strips.
3. Build the tart base
Beat 1 egg in a small bowl.
Brush the edges of each square with the egg wash.
Place the pastry strips around the edge of each square to form a border (trim as needed).
Brush the borders again with the egg wash.
4. Pre-bake the bases
Bake for 10 minutes. The pastry will puff up, but don’t worry — it’ll settle a bit as it cools.
5. Cook the prosciutto
While the pastry is baking, cook 8 slices of prosciutto in a dry pan over medium heat until crispy. Set aside.
6. Fill the tarts
Remove the tart bases from the oven.
Sprinkle each base with:
- Grated cheddar cheese (about 50g total)
Top with:
- 2 slices of prosciutto per tart
- Carefully crack one egg into the centre of each tart
- A few fresh thyme leaves
7. Bake again
Return to the oven and bake for 10–15 minutes, or until the egg is cooked to your liking and the pastry is golden.
8. Serve warm
Serve the tarts warm with a sprinkle of extra thyme or a little cracked pepper. Perfect on their own or with a simple side salad.
Breakfast Tarts
Ingredients
5 eggs (1 is for brushing)
8 slices of prosciutto
50 g of cheddar cheese, grated
2 sheets of puff pastry
A few sprigs of thyme
Instructions
- Preheat the oven to 200°C.
- Cut one pastry sheet into 4 equal squares and place on a lined tray.
- Cut 1.5cm strips from the second pastry sheet.
- Beat one egg in a small bowl and brush the outside of the four pastry squares.
- Place the pastry strips on the border of the squares, trimming the lengths as you go then brush with egg.
- Place the tray in the oven and bake for 10 minutes. They will puff up, but will go back down when they are out of the oven.
- While the tart bases are baking, cook the prosciutto in a medium pan until brown then set aside.
- Remove the tart bases from the oven and equally divide the cheddar between the four.
- Place the prosciutto slices on to the base then carefully crack an egg on top of the tart.
- Sprinkle with some thyme and place back in the oven for 10-15 minutes or until the egg is cooked. Serve warm
Notes
Super fresh eggs are best here as they stay together and won’t run off the tart.
You could even make one large tart and cut it up to serve.
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On my cheat day I’m definitely trying these, minus the prosciutto, yum! 🙂
Just made these and they were delish! It’s funny how different the egg yolk looks; it looked raw still but when I pressed on it, it was perfect! I’ve put a couple aside to have for breakfast the next few days. Will be keen to see how they go cold or reheated (they won’t be crispy but I’m not really fussed about that)