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This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put any toppings on it, but I love it with bacon, eggs and cheese. This is great for brunch, Christmas morning, or a nice, relaxing weekend breakfast!
Try these other great recipes featuring frozen puff pastry: Puff Pastry Egg Muffins, Spinach and Feta Puff Pastry Pizza, and Olive and Gruyere Puff Pastry Tarts.
Puff Pastry Breakfast Pizza Recipe
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I may have mentioned this before, but I cannot emphasize enough that brunch is by far my favorite meal of the day. So any excuse to create a brunch recipe is a win in my book! I perused our local grocery store for a few items to get us through the weekend, and I had a thought. My husband LOVES Puff Pastry. I LOVE breakfast pizza. Maybe it's time to combine these ideas. So, I did just that!
This super easy Puff Pastry Breakfast Pizza uses frozen puff pastry sheets topped with plenty of eggs, cheese, and bacon. This is totally savory with the flakiest crust- a total hit at any brunch gathering!
Tips for how to make breakfast pizza
- Be sure to thaw the puff pastry dough (aka pizza dough!) as per the package directions. I buy them in the form of Puff Pastry Sheets (our store sells Pepperidge Farms brand).
- Line your baking sheet with parchment for easy clean up (and an easier transfer to the sheet pan after rolling and shaping the crust).
- If the puff pastry dough happens to crack while you're rolling it, use water to fix it. I keep a small bowl of it next to me so I can dip my finger in it to lightly dampen the dough. The water works as an adhesive.
- I like to fold the edges over around the entire perimeter of the dough and adhere them with a bit of water to create the “pizza crust”.
- Poke the dough in the middle (not the crust) all over with a fork to help lessen the puffing. Be very careful not to poke all the way through.
- You'll want to bake the crust a little before adding the toppings. After you pre bake it for 7-8 minutes, gently press the dough down in the middle to deflate, being careful not to puncture it fully.
- Anytime you're pouring liquid onto dough, there could be some leakage (whether it's in my recipe or others). I've made this several times with much success, but once in a while, it does leak. If this happens, I simply bake it, cut off the egg that leaked, and enjoy it all the same. Once you cut off the leaked egg (don't worry, the eggs cook and solidify in the oven), it basically looks the same. UPDATE: I reduced the eggs from the original 5 down to 3 upon retesting and had the same delicious results, minus the leakage!
Can I make this in advance?
While it’s still tasty when reheated, puff pastry is definitely at its very best when consumed right away. You’ll lose that flaky, crispy texture that we all love once you refrigerate it. That said, you can shred your cheese and cook the bacon in advance.
How long does this last in the refrigerator?
These will last up to 3 days in an airtight container in your fridge.
Can you freeze this?
This is not the ideal dish to freeze.
Can I use other pizza toppings?
Definitely feel free to switch out the same amount of other toppings and/or cheese. I bet things like bell peppers, onion, sausage, and olives would be fantastic!
Is breakfast pizza healthy?
Not really. It’s not terrible, but I wouldn’t call this health food. But everything in moderation, amirite?!
What kind of sauce do you put on breakfast pizza?
I don’t use sauce on this, although hot sauce is always a welcome add-on. Think of it as a white pizza!
Ingredients for making breakfast pizza
- Frozen puff pastry sheets
- Bacon
- Cheddar cheese
- Mozzarella cheese
- Eggs
- Milk
- Kosher salt
- Ground black pepper
Best ingredients to prep ahead:
- Thaw puff pastry sheets (keep chilled in the fridge in the packaging until use so it doesn't dry out)
- Fry and chop bacon
- Shred cheddar and mozzarella cheeses
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Puff Pastry Breakfast Pizza
Jessy Freimann
This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put any toppings on it, but I love it with bacon, eggs, and cheese. This is great for brunch, Christmas morning, or a nice, relaxing weekend breakfast!
5 from 6 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 6 pieces
Calories 150 kcal
Ingredients
- 1 frozen puff pastry sheet thawed as per package directions (I use Pepperidge Farms, which contains two puff pastry sheets)
- 1 Tablespoon Flour, optional to sprinkle on your rolling pin if needed
- 3 large eggs,
- 3 Tablespoons milk
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper,
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 slices bacon, fried until crisp and crumbled
Instructions
Preheat oven to 425 degrees. Measure parchment paper to sheet pan size and place on clean surface.
Roll out the puff pastry dough so that it's slightly thinner and there are no cracks (you can fix any cracks with a bit of water).
Fold the edges over slightly to create a crust, and use a bit of water to adhere them. Gently prick the inside of the dough with a fork all over. Be careful not to pierce it al the way through.
Transfer the parchment paper to a baking pan and bake for about 8-10 minutes. The dough should look puffy and golden brown. Make sure you don't under-cook this part.
While the dough pre-bakes, whisk the eggs and milk with salt and pepper until well combined.
When the dough is out of the oven, use a fork to gently press the puffy center of the dough with the back of the fork to deflate the middle so that the crust stands a bit taller.
Sprinkle cheese onto the Puff Pastry sheet. Carefully pour the egg mixture evenly on top of this and sprinkle with the bacon. The egg will look like it isn't much, but it expands as it cooks.
Bake for 10-15 minutes or until the egg is set. Serve immediately.
Notes
- Thaw the puff pastry! Be sure to thaw the puff pastry dough if frozen as per the package directions.
- Line your baking sheet with parchment for easy clean up (and an easier transfer to the sheet pan after rolling and shaping the crust on the parchment).
- Fix the cracks. If the puff pastry dough happens to crack while you're rolling it, use water to fix it. I keep a small bowl of it next to me so I can dip my finger in it to lightly dampen the dough. The water works as an adhesive.
- Make edges. I like to fold the edges around the entire perimeter of the dough over and adhere them with a bit of water to create the “pizza crust”.
- Holes make the dough cook better. Gently poke the dough in the middle (not the crust) all over with a fork to help lessen the puffing. Be very careful not to poke all the way through.
- Pre-bake the puff pastry. You'll want to bake the crust a little before adding the toppings. After you pre bake it for 7-8 minutes, gently press the dough in the middle down to deflate, being careful not to puncture it fully.
- There can be some leakage. Anytime you're pouring liquid onto the dough, there could be some leakage (whether it's in my recipe or others). I've made this several times with much success, but once in a while, it does leak. If this happens, I simply bake it and cut off the egg that leaked, and enjoyed it all the same. Once you cut off the leaked egg (don't worry, the eggs cook and solidify in the oven), it basically looks the same. UPDATE: I reduce the eggs from the original 5 down to 3 upon retesting with the same delicious results, minus the leakage!
- Prep ahead: Thaw puff pastry sheets (keep chilled in the fridge in packaging until use so it doesn't dry out), fry and chop bacon, shred cheddar and mozzarella cheeses.
Nutrition
Serving: 2piecesCalories: 150kcalCarbohydrates: 2gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 113mgSodium: 445mgPotassium: 91mgFiber: 0.1gSugar: 1gVitamin A: 236IUCalcium: 111mgIron: 1mg
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