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!
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Why You'll Love This Breakfast Pizza Recipe
My husband LOVES Puff Pastry. I LOVE breakfast pizzas. So making a savory breakfast pastry with puff pastry seemed like a really good idea- and I did just that!
This super easy bacon and egg puff pastry breakfast pizza uses frozen puff pastry sheets topped with your favorite breakfast toppings This is totally delicious with the most flaky crust- a total hit at any brunch gathering! Here's why I love it:
- Easy breakfast pizza recipe
- Tastes fantastic
- Great for holidays and get-togethers
- Crowdpleasing
- Family-friendly
- Can be customized
Ingredient Information And Substitutions
- Puff Pastry Sheets- I prefer the frozen variety by Pepperidge Farm.
- Bacon- is my fav, but breakfast sausage or chopped ham works too.
- Cheese- I typically use shredded cheddar and mozzarella, but any easy-melting shredded cheese works.
- Eggs- Use large!
- Milk- to make the eggs nice and fluffy.
- Seasonings- I kept it simple with Kosher salt and ground black pepper.
How To Make Easy Breakfast Pizza
Step 1: Prep and bake the puff pastry
Preheat the oven and place parchment paper on a baking sheet. Roll out the dough so that it is a little thinner and there are no cracks. Fold the edges to create a crust and use a little bit of water to adhere them. Use a fork to prick the inside of the dough all over. Place the puff pastry on the baking sheet and bake for 8-10 minutes or until done.
Step 2: Prep toppings
While the crust is baking, whisk the eggs with milk, salt, and pepper until well combined.
Step 3: Top the pizza
Sprinkle pastry crust with cheese. Carefully pour the egg mixture onto the center of the baked puff pastry crust. Sprinkle with crumbled bacon and bake for 10-15 minutes or until the cheese is melted and eggs are set. Serve immediately.
Frequently Asked Questions
While it’s still tasty when reheated, puff pastry egg pizza 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 prep some other other ingredients in advance like shred your cheese and cook and crumble the bacon.
These will last up to 3 days in an airtight container in your fridge.
This is not the ideal dish to freeze.
Definitely, feel free to switch out the same amount of other toppings and/or cheese. I bet things like sautéed bell peppers and onions, sausage and olives would be fantastic!
Not really. It’s not terrible, but I wouldn’t call this health food. But everything in moderation, amirite?!
I don’t use sauce on this, although hot sauce is always a welcome add-on. Think of it as a white pizza!
Tips For How To Make Breakfast Pizza
- 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.
What To Serve With Breakfast Pizzas
Round out your brunch with these recipes:
- Fresh Fruit
- Cheese Danish
- Breakfast Cookies
Other Puff Pastry Recipes to Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Puff Pastry Breakfast Pizza
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.
Video
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.
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