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Sweet and Savory Prosciutto, Egg & Gruyere Breakfast Biscuits
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These breakfast sandwiches strike the perfect balance between sweet and savory — with crispy prosciutto, melty Gruyère, a jammy egg, and a touch of raspberry jam layered on flaky buttermilk biscuits. They’re a delicious way to elevate your weekend brunch or impress guests with minimal effort.
I first had a similar combination at the famed Back in the Day Bakery in Savannah, GA. This small shop filled with vintage signs offers a menu of “build your own biscuits” on either their incredibly fluffy and light plain buttermilk biscuits or on their equally delicious “everything” biscuits.
If you love this recipe, try fried chicken biscuits with honey butter or a bacon, egg & cheese biscuit with sriracha honey next.
Why You’ll Love This Recipe
- It’s a sweet-and-salty dream – Buttery biscuits, salty prosciutto, and fruity jam come together for that irresistible flavor combo everyone loves.
- It feels gourmet but is easy to make – With simple steps and ingredients, this sandwich looks (and tastes) brunch-spot worthy without the fuss.
- It’s endlessly adaptable – Swap ingredients or toppings to suit your cravings — it’s the perfect base recipe for a creative breakfast sandwich lineup.
Key Ingredients in This Recipe
- Eggs – When it comes to cooking eggs for breakfast sandwiches, I opt to cook them over medium rather than over easy or sunny side up, so the yolk is more jammy than runny and it doesn’t get as messy. Another option is to break the yolk just as the whites are set and right before you give the egg a flip, so the yolk remains jammy but doesn’t spurt out when you bite into the biscuit!
- Prosciutto – Strips of thinly sliced prosciutto broiled until crispy on both side adds a salty and crunchy element to this salad. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
- Biscuit – While you can use store-bought biscuits or even English muffins, for the best results, try my buttermilk biscuit recipe. While everyone has their tips and tricks when making biscuits, if you want ones with lots of layers, then the key is to not overwork the dough. In fact, you want to have your hands on the dough as little as possible.
- Gruyere – Gruyère is a hard cheese with a nutty, sweet flavor from Switzerland. The fact that it melts well (due to a high water to oil ratio) mixed with it’s distinct flavor makes it the perfect addition to anything from sandwiches to mac and cheese or fondue. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Broil the prosciutto until just crisp — about 2–3 minutes — to keep it light and shatteringly crunchy without becoming brittle. For extra melty cheese, assemble the sandwich while the Gruyère is still warm from the broiler.
Swaps and Substitutions
- Prosciutto: Swap with crispy bacon or pancetta for a similar salty crunch.
- Gruyère: Try Emmental, Swiss, or even sharp white cheddar if Gruyère isn’t available.
- Biscuits: Store-bought buttermilk biscuits or English muffins work great in a pinch.
- Raspberry jam: Apricot, fig, or hot pepper jelly offer fun twists on the sweet element.
- Eggs: Fried, scrambled, or even poached — use your favorite style.
How to Make Sweet and Savory Prosciutto, Egg & Gruyere Breakfast Biscuits (Step-by-Step)
Heat a medium non-stick sauté pan over medium heat, add the olive oil and heat through. Working one egg at a time, add and egg and season with salt. Cook until the whites have almost completely set, about 2 to 3 minutes then carefully flip. Lower heat to medium-low and continue to cook on the other side until the yolk is set but still jiggles when you shake the pan, about an additional 2 minutes. Remove from the pan and set aside covered while cooking the remaining eggs.
Preheat the oven to broil. Arrange the slices of prosciutto in an even single layer onto an aluminum foil-lined baking sheet. Broil until the prosciutto is crispy and golden brown, about 2 to 3 minutes. Remove and set aside.
Arrange the biscuit halves cut side up on a baking sheet. Place slices of the gruyere cheese on each of the bottom pieces of biscuit. Broil until the cheese has melted and the biscuits are golden brown, about 1 to 2 minutes.
Lay a fried egg on the top of each biscuit bottom. Divide the prosciutto among the biscuits. Spread each top with raspberry jam and close the sandwiches. Serve immediately.
How to Serve This Recipe
- Weekend brunch: Serve alongside fresh fruit, coffee, and mimosas.
- On-the-go breakfast: Wrap in foil to enjoy warm during a busy morning.
- Brunch board: Halve the sandwiches and serve mini versions with a selection of jams.
- Savory twist: Add a handful of arugula or a drizzle of hot honey before serving.
How to Store This Recipe
- Refrigerate: Wrap cooled sandwiches individually and store in an airtight container for up to 2 days.
- Reheat: Warm in a 350ºF oven for 5–7 minutes or until heated through — avoid the microwave to keep the biscuits crisp.
- Freeze: Assemble without the jam, wrap tightly, and freeze up to 1 month. Add jam after reheating.
FAQ – Frequently Asked Questions
Yes! Prep the components in advance (cook eggs, crisp prosciutto, slice cheese) and assemble right before serving for the best texture.
Swiss or white cheddar make great substitutes while still offering that rich, melty texture.
Absolutely — they’ll save time and still taste great. Just warm them before assembling.
Skip the prosciutto and add sautéed mushrooms or a slice of tomato for a savory meat-free option.
Raspberry balances the saltiness perfectly, but cherry or fig jam also pair beautifully with Gruyère and eggs.
Other Recipes to Try
If you loved this recipe, check out some of these sweet and savory options:
- Bacon, Egg and Cheese Biscuit with Sriracha Honey
- Fried Chicken Biscuits with Honey Butter
- Buttermilk Biscuits
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Sweet and Savory Breakfast Biscuits
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Ingredients:
- 2 tablespoons extra-virgin olive oil
- 4 large eggs
- Kosher salt, as needed
- 4 ounces prosciutto
- 4 large buttermilk biscuits, halved (get the recipe here)
- 5 ounces gruyere cheese, thinly sliced
- 1/4 cup raspberry jam
Instructions:
- Heat a medium non-stick sauté pan over medium heat, add the olive oil and heat through. Working one egg at a time, add and egg and season with salt. Cook until the whites have almost completely set, about 2 to 3 minutes then carefully flip.
- Lower heat to medium-low and continue to cook on the other side until the yolk is set but still jiggles when you shake the pan, about an additional 2 minutes. Remove from the pan and set aside covered while cooking the remaining eggs.
- Preheat the oven to broil. Arrange the slices of prosciutto in an even single layer onto an aluminum foil-lined baking sheet. Broil until the prosciutto is crispy and golden brown, about 2 to 3 minutes. Remove and set aside.
- Arrange the biscuit halves cut side up on a baking sheet. Place slices of the gruyere cheese on each of the bottom pieces of biscuit. Broil until the cheese has melted and the biscuits are golden brown, about 1 to 2 minutes.
- Lay a fried egg on the top of each biscuit bottom. Divide the prosciutto among the biscuits. Spread each top with raspberry jam and close the sandwiches. Serve immediately.
Notes:
Nutrition:
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