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!
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, I had a thought. J LOVES Puff Pastry. I LOVE breakfast pizza. Maybe it’s time to combine these ideas. So I did just that!
This Puff Pastry Breakfast pizza uses frozen puff pastry sheets topped with plenty of eggs, cheese and bacon. This is totally savory with the most flaky crust- a total hit at any brunch gathering!
Tips for how to make breakfast pizza
- Be sure to thaw the puff pastry crust first, as per the package directions.
- If the puff pastry dough happens to crack while you’re rolling it, use water to fix it.
- I like to fold the edges around the entire perimeter of the pough over and adhere them with a bit of water to create the “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.
- After the first time baking it, gently press the dough in the middle down 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 and cut off the egg that leaked and enjoyed it all the same. Once you cut of the leaked egg, it basically looks the same.
Frequently asked questions about making this breakfast pizza recipe
- Can I make this in advance? While it’s still tasty when reheated, puff pastry is definitely at it’s very best when consumed right away. You’ll lose that flaky, crispy texture that we all love once you refrigerate it.
- How long do these 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.
- How many people does this recipe feed? As written, this particular recipe feeds around 6-8 people and it makes 2 puff pastry sheets worth of breakfast pizza.
- Can I change the toppings? Definitely, feel free to switch out the same amount of other toppings and/or cheese.
- Is breakfast pizza healthy? Not really. It’s not terrible, but I wouldn’t call this health food.
- How long can breakfast pizza sit out? I’d encourage you to refrigerate it after and hour.
- What kind of sauce do you put on Breakfast pizza? I don’t use sauce on this, outside of the occasional hot sauce addition to a piece of it here and there.
Helpful tools:
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!
- 1/2 package bacon, fried until crisp, crumbled and divided in half
- 1 package frozen puff pastry sheets, thawed as per package directions (I use Pepperidge Farms, which contains two puff pastry sheets)
- Flour, to sprinkle on your surface for rolling out the puff pastry
- 1 cup cheddar cheese, shredded and divided in half
- 1 cup mozzarella cheese, shredded and divided in half
- 10 eggs, divide in half (5 per sheet)
- 1/2 cup milk, divided in half
- Salt and pepper to taste
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Preheat the oven to 425 degrees.
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Lay out some parchment paper and sprinkle some flour into it.
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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).
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Fold the edges over slightly to create a crust, and use a bit of water to adhere them.
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Gently prick the inside of the dough with a fork all over. Be careful not to pierce it al the way through.
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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.
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Using a fork, carefully prick the puffy inside of the dough again and press gently with the back of the fork to deflate the middle so that the crust stands a bit taller. Make sure the fork only pierces the top layer and doesn't go all the way through the crust.
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Mix the eggs and milk (divided in half for each Puff Pastry Sheet) with salt and pepper to taste. Make sure to mix them well.
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Sprinkle evenly a 1/2 cup of each cheese onto each respective Puff Pastry sheet.
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Carefully pour the egg mixture on top of this and sprinkle with the bacon.
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Bake for 10-15 minutes or until the egg is set. Serve immediately.
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54 Comments
Dee
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! :)Jessy
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.Katie @ Sweet Little Ones
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! :)Jessy
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 :)Maryann
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!Jessy
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.Nicole Neverman
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/Jessy
January 15, 2015 at 9:01 pm Thank you, I'm really happy with how it turned out- I definitely linked it over there :)Abby
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.Jessy
January 15, 2015 at 8:56 pm Thank you go commenting- I love brinner! I hope you enjoy this :)Amanda
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 :DJessy
January 16, 2015 at 3:08 pm That makes two of us- enjoy!Stephanie
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!Jessy
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 :)Nicole Neverman
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! NicoleJessy
January 17, 2015 at 11:26 pm Thank you so much :)Mariet/Practicingnormal
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.Jessy
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 :)Christine Gallagher
January 19, 2015 at 4:46 pm This looks delicious and my kids love bacon pizza win win thanks for sharingJessy
January 19, 2015 at 5:05 pm Thank you- I'm with them- it's bacon; what's not to love? :)Sharon Rowe
January 22, 2015 at 1:05 pm Thanks for sharing on Monday Madness, this looks divine! I can't wait to try!Jessy
January 22, 2015 at 1:45 pm Thank you for hosting- I hope you enjoy it :)rue
February 6, 2015 at 3:13 pm Yum! This would be great for breakfast or a quick dinner.Jessy
February 6, 2015 at 3:48 pm Thanks for commenting- It was super easy and delicious!Paris Anderson
May 6, 2015 at 11:12 am Breakfast pizza sounds awesome! I would also love this for dinner!Jessy
May 6, 2015 at 11:29 am Thank you- this is definitely part of our regular rotation :)Leslie
May 7, 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.Jessy
May 7, 2015 at 9:45 pm Thank you- I hope you enjoy!Christine @ OTC
May 8, 2015 at 12:24 pm Love this! I haven't used puff pastry for anything like this before. I am pinning!Jessy
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!Holly
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!Jessy
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 :)Payastyle
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/Jessy
August 11, 2016 at 8:20 am Thank you :)Katie
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.Jessy
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.Carol
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.Jessy
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.Amy
January 5, 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?Jessy
January 5, 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!Alissa
March 6, 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!Jessy
March 6, 2017 at 5:08 pm Thanks for the feedback- I'm glad to hear it was a hit!jen
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.Jessy
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!jen
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!Jessy
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 :)Nanette
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!Jessy
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).Victoria
June 16, 2017 at 1:44 pm Just made this with ingredients I had on hand. Delicious. ThanksJessy
June 18, 2017 at 10:16 pm I'm so glad you liked it, Victoria!Steph
November 11, 2017 at 1:44 pm How well does the pizza keep in the fridge or can it be frozen?Jessy
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.Delia
December 24, 2017 at 9:00 pm Did you need to thaw the puff pastry?Jessy
December 24, 2017 at 9:47 pm Yes 😊