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baked puff pastry breakast pizza on parchment lined baking sheet
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5 from 22 votes

Puff Pastry Breakfast Pizza Recipe

This puff pastry breakfast is a pizza-style egg on puff pastry with customizable breakfast toppings for the perfect brunch or breakfast entree!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 6 4-ounce slices
Calories: 333kcal
Author: Traci

Equipment

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 Black 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 yolks
    10 minutes for creamy yolks
    12 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!

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.

Nutrition

Serving: 14oz slice | Calories: 333kcal | Carbohydrates: 20g | Protein: 10g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 264mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg