Breakfast Pizza – Crispy puff pastry is loaded with your breakfast favorites: eggs, two kinds of cheese, and bacon. It’s the best thing to serve the whole family on the weekends or for a special brunch!
But hey, don’t spend too much time on dinner that you forget about breakfast! Christmas morning breakfast is a new tradition in my house and I love making a casserole for it every year. Last year, I made this bananas foster french toast casserole and it was a major hit!
This year, however, I’ve got a new breakfast treat in mind – breakfast pizza!
Breakfast pizza has been something I’ve wanted to make ever since I saw it in a breakfast buffet line at a hotel. I just thought it was such a novel, yet simple, idea! Eggs, cheese, and bacon are so amazing sandwiched between any carb you can think of – pancake, waffle, biscuit, English muffin. Why not place it atop some pizza dough?!
Well, I took it up another notch, folks. Instead of using chewy dough for this breakfast pizza, I discovered a recipe that used puff pastry. I mean, how could I turn my back on the flaky, buttery crust option. I thought it would be a much better medium for breakfast pizza.
This recipe is so super simple. But just in case, like always, I’ve got some tips for you guys:
- Make sure you keep the pastry as cold as you can when working with it. When it gets too warm, it will be sticky and will loose it’s flakiness when it bakes. If you work fast, you shouldn’t have to worry.
- As always, I recommend shredding your own cheese when making a pizza. Freshly shredded cheese melts wayyy better that the bagged stuff because it doesn’t have the anti-caking agent found in the pre-shredded stuff.
- If making both pizzas, I recommend splitting the egg mixture into two batches of 5 eggs and 1/4 cup milk. I have a hard time eye-balling how much is half so I don’t like making all of it and attempting the split it between the two pizzas.
- To check if the egg is set after it’s been baking, give the baking sheet a little tug and see if the egg jiggles in the center. If it does, it still needs some time.
- After the pizza is done, it will need a few minutes to cool before you slice into it. Otherwise, you’ll have a sloppy mess.
Alrighty, there you have it! You’re whole family is gonna go crazy for this breakfast pizza this holiday season. Make sure to keep it in mind for Easter brunch, as well!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
- 2 sheets frozen puff pastry thawed
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 10 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 ounces bacon cooked and crumbled
- Preheat oven to 425 degrees. Grab two large baking sheets and set aside.
- Grab a sheet of parchment paper and place on the counter. Dust with a little flour. Place one sheet of puff pastry on floured parchment. Roll out an additional inch on each side. Using your finger, brush on water along the edge. Fold the edge over about 1/2 inch. Press down to seal it. Repeat with second sheet of puff pastry.
- Bake pastry in preheated oven for 10 minutes, or until centers are an even golden brown. Remove from oven, but keep oven on. Using the back of a fork, press down on the center of each pastry to flatten it out. But be careful not to pierce through the bottom!
- Cover shredded cheese over each pastry sheet, splitting it evenly among the two sheets. In a large bowl, add eggs, milk, salt and pepper. Whisk until eggs are well scrambled. Split among the two pastry sheets, pour slowly over the cheese. Crumble the bacon over the top of both pizzas.
- Bake pizzas in preheated oven for 15 minutes, or until egg is not longer jiggling in the center. Let sit for 5 minutes before slicing.
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