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This puff pastry breakfast is a pizza-style egg on puff pastry with customizable breakfast toppings for the perfect brunch or breakfast entree!
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The best egg puff pastry breakfast
One of my favorite ways to step up breakfast and brunch is this pizza-style puff pastry breakfast. It's as simple as thawing puff pastry, adding toppings, baking it, and serving up sheer elegance. There's nothing like biting into a flaky, buttery puff pastry with customizable breakfast toppings. It's easy, elegant, and ready in 30 minutes! Pair this entree with baked smashed potatoes for true, homemade morning comfort.
Ingredients
- Puff pastry - A light, flaky, buttery dough that makes the decadent base for this recipe.
- Egg wash - Adds a golden color and glossy finish to puff pastry. It's made by whisking together one egg with one teaspoon of water.
- Cheese - Use any cheese you like.
- Bacon - Savory, crispy, and delicious. Swap the bacon with leftover spiral ham from your holiday meal.
- Asparagus - Thin asparagus is recommended for this recipe.
- Eggs - Whole fresh eggs are used for this recipe.
- Salt and pepper - Essential seasoning.
- Fresh parsley - Optional garnish
How to make this recipe
Preheat oven and lay thawed puff pastry on parchment paper on a flat surface. Score a ½-inch border around the dough and use a fork to prick the pastry inside the border.
Make an egg wash by whisking together one egg and one tablespoon of water. Brush the puff pastry surface with this mixture. Transfer to a baking sheet and bake for 10 minutes.
Sprinkle cheese, bacon, asparagus, salt, and pepper over the partially baked puff pastry. Distribute eggs over the surface without overlapping.
Bake for 8-12 minutes to reach the desired yolk texture (oven times may vary). Transfer to a cutting board and serve warm.
Recipe tips
- Puff pastry must be thawed completely before use. Thaw at room temperature for 40 minutes.
- Scoring the puff pastry with a knife promotes a loftier rise, creating an elevated, puffy border around the pizza toppings.
- Pricking puff pastry with a fork, also called docking, ensures crispiness by releasing steam during baking and helps prevent uneven puffy areas.
- Applying an egg wash to puff pastry is optional but recommended as it imparts a beautiful golden sheen to the surface.
- Crack each raw egg into a separate bowl, then onto the pizza, to control placement. This helps avoid any unwanted broken yolks on the pizza.
- Feel free to customize the toppings to your liking! Be careful not to overload the puff pastry as it is delicate.
More easy brunch recipes
- Dutch Baby Pancake
- Ham and Cheese Quiche
- The BEST Banana Walnut Bread
- Vegetarian Crustless Quiche
- Fruit and Yogurt Breakfast Bowl
- Steel Cut Oats
📖 Recipe
Puff Pastry Breakfast Pizza Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 1 sheet Puff Pastry Sheet, thawed
- 1 Egg, plus 1 tablespoon water
- ¼ cup Jack Cheese, shredded
- ¼ cup Bacon, crumbled
- 4-6 fresh Asparagus stalks
- 3 Eggs, room temperature
- Salt and Pepper, as needed for seasoning
- 1 tablespoon Fresh Parsley, for garnish
(optional) Dijon cream sauce
- 1 tablespoon Dijon Mustard
- 2 teaspoons Milk
Instructions
Visit the blog post above for step-by-step photos.
- Preheat oven to 400 degrees Fahrenheit.
- Unfold PUFF PASTRY. Lay it on parchment paper on a flat surface. Gently roll to create and even surface, if needed.
- Score a ½-inch border around the dough with a paring knife. Do not cut through the dough. Use a fork to prick the entire surface of the pastry inside the border.
- Make an egg wash by whisking together 1 EGG and 1 tablespoon WATER. Brush the puff pastry surface with this mixture.
- Transfer the dough with parchment to a baking sheet. Bake for 10 minutes.
- Sprinkle CHEESE, BACON, ASPARAGUS, SALT, and PEPPER over the partially baked puff pastry.
- Distribute EGGS over the surface without overlapping.
- Bake for 8-12 minutes to reach the desired yolk texture (oven times may vary).8 minutes for runny yolks10 minutes for creamy yolks12 minutes for hard yolks
- Transfer puff pastry to a cutting board and rest for a few minutes.
- Cut into slices and serve warm.
- (optional) Make Dijon cream sauce by whisking together DIJON MUSTARD and MILK. Drizzle over the pizza and enjoy!
Recipe Notes
- Puff pastry must be thawed completely before use. Thaw at room temperature for 40 minutes.
- Scoring the puff pastry with a knife promotes a loftier rise, creating an elevated, puffy border around the pizza toppings.
- Pricking puff pastry with a fork, also called docking, ensures crispiness by releasing steam during baking and helps prevent uneven puffy areas.
- Applying an egg wash to puff pastry is optional but recommended as it imparts a beautiful golden sheen to the surface.
- Crack each raw egg into a separate bowl, then onto the pizza, to control placement. This helps avoid any unwanted broken yolks on the pizza.
- Feel free to customize the toppings to your liking! Be careful not to overload the puff pastry as it is delicate.
Equipment
- parchment paper
- rolling pin optional
- paring knife
- fork
JB says
Oh man I forgot how much I loved to enjoy a farm fresh egg on puff pastry – the texture and flavor is fantastic! It's not your everyday breakfast but still easy enough to make for special occasions. Thanks for helping this dude out!
Traci says
You are so welcome!! I love the farm fresh egg too when they're available. Thanks for the feedback. Enjoy!
Cathleen says
This breakfast pizza is so good and so convenient! I am so glad I saw this recipe, I am going to make it again for Christmas morning.
Traci says
Yay! I'm glad you found it too!. Thanks so much and enjoy!!
Toni says
Such a great day starter!! My kids loved it! Thanks!
Traci says
Oh nice! So glad the family is on board. Thanks for the feedback!
Gianne says
The flaky pastry combined with the melty cheese and savory toppings created a delightful breakfast experience. It was so delicious and satisfying, I can't wait to have it again!
Traci says
Yay! Well-said and I'm so glad you are enjoying this recipe. Thanks for the feedback!
Justine says
This is such a brilliant idea! We didn't have any asparagus, so used some wilted spinach instead - OMG it's so good. Can't wait to try it with asparagus next time!
Traci says
Yay Justine! What a great swap which is exactly how I intended this recipe to be used. Thanks for sharing your experience. YUM!
Ashley says
This is such a unique way to use puff pastry! Thank you for opening up my mind to new ideas.
Traci says
You're so welcome! Thanks for the feedback. Enjoy!
Jan says
Could you tell me what size the puff pastry should be rolled out to? Looks tasty!
The Kitchen Girl says
Hi Jan, you're only rolling the puff pastry to remove the creases. You're not actually rolling it any larger than it is straight from the package, which is about 10" x 15". Enjoy!
Biana says
Love how simple and elegant this is! Perfect for Mother's Day or a fun brunch.
The Kitchen Girl says
Thanks, Biana! So glad you can enjoy this one 🙂
Anjali says
Yum! This recipe was so easy to make and was a really elegant addition to my brunch table! Thank you!
The Kitchen Girl says
Woot! So glad to hear it! Thanks 🙂
cookilicious says
This is sheer genius! I am making this tomorrow!Thank you.
The Kitchen Girl says
Haha glad you think so! We LOVE breakfast pizza, but puff pastry makes it even better! 🙂
Capri says
This is definitely elegant! Perfect for hosting brunch with friends! I am totally bookmarking this for later!
The Kitchen Girl says
Sweeeet! Glad to hear it 🙂
Emily says
This breakfast pizza could honestly be enjoyed any time of day! I love that the base is made of puff pastry!
The Kitchen Girl says
Thanks Emily! Glad you can enjoy this one anytime...makes a good midnight snack
Jeannette says
It's DEFINITELY elegant! I love how simple and easy this is. It's perfect for any delicious breakfast!
The Kitchen Girl says
Awww thank you! It IS so simple and I'm glad you think so too 🙂
Kelli says
I've never thought about making breakfast pizza with puff pasty before - this is so smart and delicious! Love how using the puff pastry really gives it that boost of buttery, brunchy goodness. I'm not a fan of bacon (I know...something must be wrong with me), but found tempeh bacon to be a delicious alternative!
The Kitchen Girl says
Thanks Kelli! Yes...the pastry really does give that boost to breakfast pizza. Glad you like this idea 🙂
Marie-Charlotte Chatelain says
This is brunch bliss! This would even beat cold leftover pizza - and I LOVE cold leftover pizza!
The Kitchen Girl says
Haha well-said! Funny enough, this breakfast pizza never has leftovers, so we can't even judge it cold Thanks for your kind words
Elaine says
Just looking at these images makes me want to smile - such a positive breakfast option. Fantastic pizza to enjoy in the morning!
The Kitchen Girl says
Glad to hear it, Elaine! Thanks so much 🙂
Angela says
I've really been searching for breakfast recipes lately. Everyone is getting tired of pancakes. This breakfast pizza is wonderful.
The Kitchen Girl says
Yes! Breakfast pizza really IS a nice change from the usual breakfast. So glad you can enjoy it! Thanks so much 🙂
Ashley says
Not only is this beautiful -- but it's delicious!!
The Kitchen Girl says
Thanks so much, Ashley! Glad to hear it 🙂 We literally devour it every time!