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    The Life Jolie » Main/Entree » Puff Pastry Breakfast Pizza

    Puff Pastry Breakfast Pizza

    Published: Jan 4, 2021 · Modified: Nov 21, 2022 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Print Recipe
    A piece of breakfast pizza with a bite taken out revealing the inside with the full pizza behind it.

    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.

    A piece of breakfast pizza with a bite taken out revealing the inside with the full pizza behind it.

    Puff Pastry Breakfast Pizza Recipe

    This post contains Affiliate Links. Please see the disclaimer here.

    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!

    An overhead image of a whole breakfast pizza that hasn't been cut on top of parchment paper on a wood cutting board.

    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!

    A close up of the side of a corner piece of breakfast pizza with other slices behind it.

    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!

    An overhead imange of slices of breakfast pizza lined up all around each other focusing on the center piece.

    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

    Helpful tools:

    1. Rolling Pin
    2. Sheet pan
    3. Mixing bowl
    4. Whisk
    5. Measuring cups

    Puff pastry breakfast pizza slice on a piece of parchment paper with other slices around it.

    A square image of a piece of breakfast pizza with a bite taken out revealing the inside with the full pizza behind it.

    Puff Pastry Breakfast Pizza recipe

    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 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 1 frozen puff pastry sheet thawed as per package directions (I use Pepperidge Farms, which contains two puff pastry sheets)
    • Flour, optional to sprinkle on your rolling pin if needed
    • 3 eggs,
    • 3 Tablespoons milk
    • Salt and pepper to taste
    • ½ cup cheddar cheese, shredded
    • ½ cup mozzarella cheese, shredded
    • 4 slices bacon, fried until crisp, crumbled and divided in half

    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 to taste. Make sure to mix them well.
    • When the dough is out of the oven, use a fork to gently press the puffy inside of the dough with the back of the fork to deflate the middle so that the crust stands a bit taller.
    • Sprinkle cheese onto inside of 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

    Be careful not to pierce through the dough. If you spring a leak, just cut off the excess egg once cooked.
    Tried this recipe?Let us know how it was!

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    Linked up at This Puff Pastry Breakfast Pizza recipe is super easy and fast. You can put whatever 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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    Comments

    1. Dee says

      January 15, 2015 at 1:01 am

      This looks so tasty! I'm not a breakfast person, but this would be perfect for the weekend! :)
      Reply
      • Jessy says

        January 15, 2015 at 8:34 am

        Thank you- I normally shy away from anything involving a rolling pin (at least in the morning) but this was actually really easy and delicious.
        Reply
    2. Katie @ Sweet Little Ones says

      January 15, 2015 at 2:00 pm

      This looks so good and I love how there aren't any 'weird' ingredients - it's all stuff I typically have in the fridge! I'll be pinning and trying this weekend :) Thanks for sharing! :)
      Reply
      • Jessy says

        January 15, 2015 at 2:36 pm

        Thank you- that was exactly what I was going for, its all about keeping it simple- I hooe you enjoy it :)
        Reply
        • Maryann says

          January 23, 2018 at 11:29 am

          What are demensions of crust? Seems small because there’s only 1/2 cup cheese & bacon. Thank you!
          Reply
          • Jessy says

            January 28, 2018 at 1:04 pm

            I don't know the exact dimensions but I always use Pepperidge Farm brand Puff Pastry sheets. THey're aren't super large- they don't fill a whole regular sheet pan.
            Reply
    3. Nicole Neverman says

      January 15, 2015 at 8:13 pm

      This breakfast pizza looks amazing! Love the use of the puff pastry. If you had a spare moment, I would be delighted if you'd drop this (and anything else you'd like to share) by at the #PureBlogLove DIY and recipe link party! You can find me here: http://picnicnz.blogspot.co.nz/
      Reply
      • Jessy says

        January 15, 2015 at 9:01 pm

        Thank you, I'm really happy with how it turned out- I definitely linked it over there :)
        Reply
    4. Abby says

      January 15, 2015 at 8:36 pm

      Around my house, we love breakfast so much that be eat brinner a couple nights a week. I think recipe just made the line-up. Thanks for sharing! I found your site at the Weekend re-Treat Link Up.
      Reply
      • Jessy says

        January 15, 2015 at 8:56 pm

        Thank you go commenting- I love brinner! I hope you enjoy this :)
        Reply
    5. Amanda says

      January 16, 2015 at 2:32 pm

      Wow that looks so good!! I sure do love pizza and all things breakfast related... so I'm sure I'll love this :D
      Reply
      • Jessy says

        January 16, 2015 at 3:08 pm

        That makes two of us- enjoy!
        Reply
    6. Stephanie says

      January 17, 2015 at 9:53 am

      This looks delicious! I've been going crazy with breakfast posts lately! I also have a toddler that will pretty much not eat anything but pizza, so I think this will be a big hit! Thanks for sharing!
      Reply
      • Jessy says

        January 17, 2015 at 10:11 am

        Thank you! I hope your toddler loves it...I'm not looking forward to when A goes through the inevitable picky stage. Though I don't blame them, pizza is pretty delicious :)
        Reply
    7. Nicole Neverman says

      January 17, 2015 at 11:24 pm

      Thank you so much for attending week 17 of #PureBlogLove and linking your fantastic blog post, I can't wait to see what you have in store for our next party, Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see :) Have a great day! Nicole
      Reply
      • Jessy says

        January 17, 2015 at 11:26 pm

        Thank you so much :)
        Reply
    8. Mariet/Practicingnormal says

      January 19, 2015 at 10:11 am

      This is really clever. I'm going to try this over the weekend for my fussy eaters. Pizza is always a hit with everyone.
      Reply
      • Jessy says

        January 19, 2015 at 10:28 am

        Thank you- my husband is a fussy eater and he enjoyed it- hopefully it's a big hit :)
        Reply
    9. Christine Gallagher says

      January 19, 2015 at 4:46 pm

      This looks delicious and my kids love bacon pizza win win thanks for sharing
      Reply
      • Jessy says

        January 19, 2015 at 5:05 pm

        Thank you- I'm with them- it's bacon; what's not to love? :)
        Reply
    10. Sharon Rowe says

      January 22, 2015 at 1:05 pm

      Thanks for sharing on Monday Madness, this looks divine! I can't wait to try!
      Reply
      • Jessy says

        January 22, 2015 at 1:45 pm

        Thank you for hosting- I hope you enjoy it :)
        Reply
    11. rue says

      February 06, 2015 at 3:13 pm

      Yum! This would be great for breakfast or a quick dinner.
      Reply
      • Jessy says

        February 06, 2015 at 3:48 pm

        Thanks for commenting- It was super easy and delicious!
        Reply
    12. Paris Anderson says

      May 06, 2015 at 11:12 am

      Breakfast pizza sounds awesome! I would also love this for dinner!
      Reply
      • Jessy says

        May 06, 2015 at 11:29 am

        Thank you- this is definitely part of our regular rotation :)
        Reply
    13. Leslie says

      May 07, 2015 at 9:42 pm

      This looks amazing and so original. I have seen almost everything at brunch but have never seen a breakfast pizza before. Thanks for the recipe.
      Reply
      • Jessy says

        May 07, 2015 at 9:45 pm

        Thank you- I hope you enjoy!
        Reply
    14. Christine @ OTC says

      May 08, 2015 at 12:24 pm

      Love this! I haven't used puff pastry for anything like this before. I am pinning!
      Reply
      • Jessy says

        May 10, 2015 at 12:18 am

        Thank you- I hope you enjoy. I use puff pastry for a lot of things because my husband loves it (and it's so much easier!) so you'll see it pop up around here often!
        Reply
    15. Holly says

      July 22, 2015 at 12:22 pm

      We make something very similar for the children on occasion and they clean their plates every time! What's great is that this recipe is so versatile too and you can basically add any ingredients as toppings. We've tried it more recently with feta cheese, mushrooms and rocket salad which was also delicious!
      Reply
      • Jessy says

        July 22, 2015 at 4:18 pm

        Oh wow, I'm definitely going to try this with the ingredients that you mentions- it sounds delicious that way :)
        Reply
    16. Payastyle says

      August 10, 2016 at 8:25 pm

      Great recipe! Can’t wait to try it ? Check out my website, you can find some really delicious recipes ? http://payastyle.net/
      Reply
      • Jessy says

        August 11, 2016 at 8:20 am

        Thank you :)
        Reply
    17. Katie says

      October 16, 2016 at 2:01 pm

      I'm sorry to say this was a big waste of time and ingredients. The puff pastry, even with the "crust" on the edges, cannot hold 5 eggs plus more ingredients. I was careful to press down gently and brown, but it all spilled over and ran everywhere. Nice idea, but needs some tweaking, I found. I hope others had better luck.
      Reply
      • Jessy says

        October 17, 2016 at 2:11 pm

        I'm sorry to hear that it didn't work out for you. It's tough to troubleshoot without knowing more details since there are so many variables when it comes to cooking but if you have any specific questions, you're welcome to reach out to me directly in the contact section on my top menu. Thank you for your feedback.
        Reply
        • Carol says

          December 24, 2016 at 1:21 pm

          It took two tries to make this... I finally got a nice finished product, but I did tweak the flavor a tiny bit. I added some Fine Herbs to the egg mixture - I also added a little chopped green onion to the topping for color and flavor. My suggestions: Maybe start with the puff pastry in a 13x9 pan (I used a cookie sheet the first time... mistake). Then after that first baking, use the back of a spoon to gently break the top surface, leaving a substantial (about 1") periphery of crust intact - you will almost have an oblong bowl shape. As long as your bottom crust has NO holes, you should be good to go. All of that being said, unless you are a puff pastry expert, do not make this for the first time on Christmas morning! Give yourself a few tries. Presentation was great - very impressive. My family liked the taste ok, but they certainly didn't rave about it. It is very rich with the puff pastry component and all of the cheese. Though pretty, I'm not sure if I would go to the trouble of making this again.
          Reply
          • Jessy says

            December 26, 2016 at 2:07 pm

            Thank you for your honest feedback and I'm glad it worked out for you. I'm always excited to hear how people add various flavors to their own tastes and yours sounds delicious! That's a good idea to make it in a pan with high sides. I've only ever done it on a cookie sheet (the ones with the low sides) but I can totally see high one's making it easier. Puff Pastry can be tricky.
            Reply
    18. Amy says

      January 05, 2017 at 10:58 am

      Hi, Did you bake each pastry sheet separately? Or did you seal them together? What did you bake it in?
      Reply
      • Jessy says

        January 05, 2017 at 12:09 pm

        Hi Amy! To answer your questions: I did each one separately. I suppose you could seal them together but I probably wouldn't encourage it. Puff Pastry can be tricky to work with (there are so many variables with baking in general) and anytime you're pouring liquid into dough you run the risk of springing a leak, so I would probably do them separately to try and avoid leaks as much as you can. Although if it does leak, you can still bake it off and cut off the leaked egg once it's cooked. Once in a while it leaks on me and I still end up with a delicious pizza after it's baked. In terms of what to cook them on, I used baking sheets with low sides, but I had another reader once mention they used a high-sided baking pan (like a 9x13 Pyrex pan) which helped them form the crust a bit easier. Good luck and don't hesitate to reach out if you have any other questions!
        Reply
    19. Alissa says

      March 06, 2017 at 5:01 pm

      I made this for a brunch for 10 people and it came out fantastic! Everyone loved it. Thanks for the recipe!
      Reply
      • Jessy says

        March 06, 2017 at 5:08 pm

        Thanks for the feedback- I'm glad to hear it was a hit!
        Reply
    20. jen says

      May 11, 2017 at 5:55 pm

      We have 14 chickens that are laying like crazy! I am excited to use up some of the eggs we have. I don't have mozzarella cheese on hand, so I'll be replacing that with Gruyere. :D Hubby will be thrilled that it has bacon in it. I'll serve it with a side of sweet potatoes.
      Reply
      • Jessy says

        May 12, 2017 at 9:05 am

        Oh my gosh- you're giving me major chicken envy right now. There is nothing better than fresh eggs! That sounds like a delicious variation!
        Reply
        • jen says

          May 12, 2017 at 7:01 pm

          It turned out great! I just made one pastry, but my husband LOVED it. Of course, he piled on the leftover bacon. I did have a leak, despite my best efforts, but like you mentioned it turned out just fine. I will be making this one again!
          Reply
          • Jessy says

            May 13, 2017 at 11:04 pm

            I'm so glad to hear you enjoyed it! I like your husband's style- bacon is always a good idea! Bummer about the leak, but at least it was something easy to fix :)
            Reply
    21. Nanette says

      May 11, 2017 at 7:40 pm

      Made breakfast pizza. I wasn't sure how thin I should roll. Perhaps adding approx sizes or fit in what cookie sheet sizes would help? My pizza was thick... not compared to your thin ones. Otherwise it was good!
      Reply
      • Jessy says

        May 12, 2017 at 9:01 am

        I didn't roll it out a ton, just a little bit bigger than it is. I'm wondering if maybe it didn't deflate enough before adding the toppings and egg mixture? I'll be making it soon- I'll measure then and update the recipe. I'm glad you enjoyed it otherwise (this is on our video plan for later in the year as well).
        Reply
    22. Victoria says

      June 16, 2017 at 1:44 pm

      Just made this with ingredients I had on hand. Delicious. Thanks
      Reply
      • Jessy says

        June 18, 2017 at 10:16 pm

        I'm so glad you liked it, Victoria!
        Reply
    23. Steph says

      November 11, 2017 at 1:44 pm

      How well does the pizza keep in the fridge or can it be frozen?
      Reply
      • Jessy says

        November 12, 2017 at 6:31 pm

        This is definitely best fresh out of the oven. I've tested it in the fridge and it's still tasty, just much better eaten right away in my opinion. Ive never tested it in the freezer.
        Reply
    24. Delia says

      December 24, 2017 at 9:00 pm

      Did you need to thaw the puff pastry?
      Reply
      • Jessy says

        December 24, 2017 at 9:47 pm

        Yes 😊
        Reply
    25. JJ says

      November 19, 2021 at 2:53 pm

      Anxious to try this recipe this weekend. Please clarify for me. The Pepperidge Farm Pastry has 2 sheets. Are you only using one of them....which results in 6 servings? What size cookie sheet do you use and does it fill the entire pan or just partially? Thank you so much!
      Reply
      • Jessy Freimann says

        December 06, 2021 at 11:15 am

        Sorry for the confusion- the written recipe is the in amounts for 1 puff pastry sheet. Whether you'll need to make two for 6 people will depend on how mush other food you have- if it's the only thing, definitely make 2.
        Reply
    26. mary anne says

      January 10, 2022 at 9:36 am

      This was a big hit in our home......used ham vs bacon and added carmelized onions. Mixed asiago with mozzarella. Used egg beaters on the crust and added an "over medium" egg after all was cooked(prev experience shows I like my eggs with runny yolk and solid whites). Will definitely add to favs to make for breakfast!!
      Reply
      • Jessy Freimann says

        January 13, 2022 at 8:08 pm

        Oh my goodness- I need to try this with caramelized onions- genius! So glad you loved it!
        Reply

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