My love of puff pastry has taken a delicious, savory turn.
If I had to pick a last meal, I’d probably choose pizza — unsurprising and slightly cliché, but true. I want pizza in every form, and yes, especially for breakfast. My palate is simple: pizza, all the time.
I never really get tired of it. Is that embarrassing? Do I sound like a teenager? Maybe.
Breakfast pizza isn’t new here. One of my favorites is the burrata breakfast pizza — it’s absolutely incredible. Burrata on a pie is heavenly.
But what I really love is an egg on pizza. It might sound odd, but cracking an egg onto a pizza before it goes into the oven is pure magic. That runny yolk? Dreamy and so flavorful.
Enter: puff pastry breakfast pizza.
This is an easy, quick recipe perfect for holiday brunches or a relaxed weekend morning. It’s not a make-ahead casserole, but using puff pastry means there’s no dough to proof — it comes together fast.
Top this with:
- Sharp white cheddar — I can never get enough. Havarti would also be excellent.
- Bacon — I lightly crisp it first so it finishes crunchy in the oven.
- Fresh herbs like chives or cilantro for brightness.
You can add sausage if you like; I tend to skip it because of the fennel flavor that comes with many varieties.
The puff pastry crust is my favorite — crisp on the outside, light and flaky inside, almost like a giant croissant base for all your breakfast favorites.
Whether for brunch, holiday mornings, or a quick weeknight dinner that still feels special, this is an easy crowd-pleaser. It’s essentially the breakfast cousin of a pepperoni puff pastry pizza and just as satisfying.
Heavenly, right?
Puff Pastry Breakfast Pizza
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Ingredients
- 2 sheets thawed puff pastry
- 8 slices bacon
- 1 large egg + 1 teaspoon water whisked together for an egg wash
- 6 ounces sharp white cheddar cheese freshly grated
- 6 large eggs or as many/few as you’d like
- freshly ground black pepper
- 3 tablespoons fresh snipped chives for topping
Instructions
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Preheat the oven to 425°F. Thaw puff pastry if frozen.
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Cook the bacon in a skillet over medium-low heat until the fat is rendered but the bacon is not fully crisp — it will finish crisping in the oven. Chop if you prefer smaller pieces.
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Place puff pastry sheets on a parchment-lined baking sheet. Gently roll the edges to form a small crust. Brush the edges with the egg wash.
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Sprinkle grated cheddar over the pastries, add bacon, then crack each egg into a bowl and carefully pour an egg onto each pastry. Season with freshly ground black pepper.
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Bake 20–25 minutes, until the pastry is golden, the cheese is bubbly, and the eggs are set to your liking. Remove from oven, sprinkle with chives, slice, and serve.
Notes
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Cheesy squares for everyone!