Ham, Cheese, and Egg Breakfast Danish

Pro tips

• Brush rice paper lightly with water to soften it before layering — this helps it fold without cracking.
• Layer the Dijon mustard first to add moisture and flavor, then add ham and cheese for even distribution.
• Crack the egg directly onto the danish 5-7 minutes before the end of baking so the whites set while the yolk stays runny.
• Sprinkle everything bagel seasoning generously on the egg just before baking so it adheres and toasts.

Substitutions

• Swiss cheese → Cheddar, Gruyere, or Provolone (adjust melting time if using thicker slices)
• Dijon mustard → Whole grain mustard or spicy brown mustard (for different flavor profiles)
• Deli ham → Prosciutto or smoked turkey (use same quantity)

Storage & make-ahead

Best served fresh and warm. Leftovers can be refrigerated for up to 2 days and reheated in a 350°F oven for 5 minutes to re-crisp the rice paper.

Equipment

baking sheet · parchment paper

Can I prepare this danish ahead of time?

Assemble the danish up to 2 hours before baking and refrigerate. Add the egg just before baking for the best result.

What temperature should I bake this danish?

Bake at 375°F until the rice paper is crispy and golden and the egg is cooked to your preference, typically 12-15 minutes.

Can I substitute the Swiss cheese?

Yes. Cheddar, gruyere, or provolone work well. Use any melting cheese you prefer.

Why use rice paper instead of traditional pastry?

Rice paper creates an extra-crispy texture with fewer calories and carbs than regular puff pastry or croissant dough.

How do I prevent the egg from cooking too quickly?

Add the egg in the last 5-7 minutes of baking, or bake at a slightly lower temperature and extend baking time.