Egg, Cheese & Crispy Prosciutto Breakfast Sandwich on a Pretzel Bun
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My husband, Aaron, calls this the “Ugly Betty Sandwich,” it’s not the prettiest but it tastes absolutely delicious. This egg, cheese & crispy prosciutto breakfast sandwich on a pretzel bun comes together in less than 30 minutes and is sure to become a weekly tradition when paired with piping hot coffee. (I also like to add caramelized onions if I have some in the fridge!).
Take your classic order up a notch with salty, crunchy prosciutto and melty cheese tucked into a soft, chewy pretzel roll. It’s a hearty, flavor-packed morning meal that’s perfect for weekend brunch, grab-and-go breakfasts, or anytime you want savory satisfaction. With simple ingredients and easy assembly, this sandwich delivers restaurant-worthy flavor from your own kitchen. If you love this recipe, be sure to try my Taylor Ham, egg, and cheese breakfast sandwich or this sweet and savory prosciutto, egg and gruyere breakfast biscuit for more indulgent morning favorites.
Why You’ll Love This Recipe
- Savory and satisfying – Crispy prosciutto, gooey cheese, and tender egg combine for bold breakfast flavor.
- Easy to make – Simple steps come together quickly on busy mornings.
- Upgrade classic comfort – Pretzel buns add extra chew and depth of flavor to a familiar favorite.
Key Ingredients in This Recipe
- Eggs – Cooking eggs slowly over low heat takes a little more time and patience than the typical fluffy pale-yellow eggs, but the reward is worth it. This cooking method (also known as soft scrambled) breaks up curds as they form and keeps them creamy without adding cream. I love the texture that these eggs add to the sandwich.
- Crispy prosciutto – The prosciutto is broiled until it’s crispy on both sides adding a salty and crunch element in place of a more traditional bacon or ham. I love it on breakfast sandwiches though it’s also great on pizza or club sandwiches.
- Spicy mayonnaise – The sandwich is topped off with a slice of crispy prosciutto and spicy mayonnaise. While the sambal oelek in the sauce can be replaced by sriracha, I like the slight vinegar tang and chunkiness the sambal adds. It can be made ahead of time and stored refrigerated in an airtight container for up to 2 weeks ahead of time though it comes together quickly.
- Gouda – I used aged Gouda cheese, a rich, nutty aged cheese. I melted the cheese onto split pretzel buns and topped them with slow-scrambled eggs and a spicy mayonnaise mixture.
- Pretzel buns – These have a crisp outside with a soft, chewy inside. I found these at my local grocery store but if you can’t find pretzel buns these sandwiches also work great on kaiser rolls or toasted bagels.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Avoid rushing with higher heat while cooking the eggs, as low-and-slow cooking preserves a custardy texture that pairs perfectly with the melted cheese and crispy prosciutto.
Swaps and Substitutions
- Pretzel buns: Substitute brioche or ciabatta rolls if pretzel buns aren’t available.
- Eggs: Use scrambled, fried, or poached eggs based on your preferred texture.
- Cheese: Swap cheddar for Swiss, provolone, or pepper jack for variation.
- Prosciutto: Substitute bacon or thin-sliced ham for a similar savory element.
How to Make an Egg, Cheese & Crispy Prosciutto Breakfast Sandwich on a Pretzel Bun (Step-by-Step)
- Make the spicy mayonnaise. In a small bowl stir together the mayonnaise and sambal oelek until combined. Cover and set aside until ready to use.
- Make the soft scrambled eggs. In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Season the eggs with salt and pepper and stir in the chives. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt. Turn down the heat to low, add the eggs and use a rubber spatula to move the eggs from side to side and scraping the sides constantly.
- Allow curds to form. Continue to cook the eggs, stirring constantly, until the they become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form. Remove from heat and set aside.
- Broil the pretzel buns. Heat the oven to broil. Line a baking sheet with aluminum foil and add the pretzel buns, cut side up. Top the bottom half of the buns with cheese and broil until the cheese is melted and the top buns are toasted, about 2 minutes. Remove and top the cheese half with eggs.
- Crisp the prosciutto. Spread the prosciutto in an even single layer on top of the cheese, then broil until crispy, about 3 minutes and place the strips on top of the eggs.
- Assemble and serve. Spread about 2 tablespoons of the spicy mayonnaise on the cut side of the top half then close the sandwich and serve immediately.
How to Serve an Egg, Cheese & Crispy Prosciutto Breakfast Sandwich
- Classic style: Serve hot with a side of fresh fruit or breakfast potatoes.
- With sauces: Add a swipe of aioli, hot honey, or grainy mustard for extra flavor.
- For sharing: Cut in half and serve on a platter with mimosas for brunch gatherings.
How to Store an Egg, Cheese & Crispy Prosciutto Breakfast Sandwich
- Refrigerator: Store leftover sandwich components separately in airtight containers for up to 2 days.
- Reheating: Reheat gently in a skillet or toaster oven to re-crisp the prosciutto and warm the egg without sogginess.
- Assemble fresh: To keep the pretzel bun from becoming soggy, assemble the sandwich right before eating.
FAQ – Frequently Asked Questions
This breakfast sandwich stands out because it pairs chewy pretzel buns with crispy prosciutto, melty cheese, and perfectly cooked eggs for a savory, texture-rich morning meal that goes beyond ordinary breakfast sandwiches.
You can prep the components ahead — cook the prosciutto and eggs and store them separately — but assembling just before serving keeps the pretzel bun from getting soggy and preserves the best texture.
Softly scrambled, fried, or over-easy eggs all work well; choose your preferred egg style and cook just until set for tender, juicy results.
Yes, brioche rolls, ciabatta, or even toasted sourdough make excellent alternatives if pretzel buns aren’t available.
Reheat separated components in a skillet or toaster oven until warmed through, then assemble the sandwich fresh to keep the pretzel buns chewy and the prosciutto crisp.
Other Recipes to Try
Looking for more lazy morning breakfast inspo? Try one of these recipes next:
- Taylor Ham, Egg and Cheese Breakfast Sandwich
- Porchetta, Egg and Cheese Sandwich with Calabrian Chili Ketchup
- Sweet and Savory Prosciutto, Egg and Gruyere Breakfast Biscuit
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Egg, Cheese and Crispy Prosciutto Breakfast Sandwich on a Pretzel Bun
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Ingredients:
- ¼ cup mayonnaise
- 2 tablespoons sambal oelek
- 5 large eggs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 teaspoons chopped chives
- 2 tablespoons butter
- ½ cup shredded aged gouda cheese
- 2 ounces sliced prosciutto
- 2 pretzel buns, halved lengthwise
Instructions:
- In a small bowl stir together the mayonnaise and sambal oelek until combined. Cover and set aside until ready to use.
- In a medium mixing bowl whisk the eggs until they fall off the whisk in ribbons. Season the eggs with salt and pepper and stir in the chives. Heat a medium non-stick skillet over medium-low heat. Add the butter and allow to melt. Turn down the heat to low, add the eggs and use a rubber spatula to move the eggs from side to side and scraping the sides constantly.
- Continue to cook, stirring constantly, until the eggs become creamy and starts to form curds, about 15 minutes. Be patient, while it will seem like nothing is happening after about 10 minutes curds will begin to form. Remove from heat and set aside.
- Heat the oven to broil. Line a baking sheet with aluminum foil and add the pretzel buns, cut side up. Top the bottom half of the buns with cheese and broil until the cheese is melted and the top buns are toasted, about 2 minutes. Remove and top the cheese half with eggs.
- Spread the prosciutto in an even single layer on top of the cheese, then broil until crispy, about 3 minutes and place the strips on top of the eggs. Spread about 2 tablespoons of the spicy mayonnaise on the cut side of the top half then close the sandwich and serve immediately.
Notes:
Nutrition:
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