Puff Pastry Breakfast Pizzas are a quick breakfast or brunch idea that are easy to make and will be a fan favorite.  These aren’t your traditional pizzas with marinara sauce and pizza toppings.  They are completely made up of “breakfast food” items.  The crust is puff pastry so it’s incredibly light, flakey, and buttery.  You combine Havarti and parmesan cheese to get this creamy, melty, cheesy goodness in every bite.  I like to use maple bacon because I love the maple flavor and think it pairs well with the salty elements in this recipe, but you could substitute any flavor of bacon or even use Canadian bacon or sausage.  The eggs are cooked to your liking (whether you want a hard yolk or runny yolk).  I haven’t tried this recipe with scrambled eggs but I’m sure they would yield a similar result.

This is going to be a breakfast meal you will love and want to make over and over again!

The recipe can be found here.

Start by cooking the bacon according to package instructions.  Remove to a paper towel lined plate to drain the excess grease.  Then chop and set aside.

As mentioned previously, you can substitute Canadian bacon or sausage (I recommend sausage crumbles) if you prefer.  Just make sure any meat you are using is pre-cooked or that you cook it ahead of time.  The bake time for each pastry is not long enough to cook the meat to completion, just warm it through.

Preheat the oven to 425 degrees F.  Line a baking sheet with parchment paper.

Gently unroll the puff pastry on the counter.  Make sure the puff pastry is thawed before you start this step.  I like to let mine thaw in the fridge the day before and then set it on the counter for 15-20 minutes before I’m ready to cook so it can soften up.  This helps prevent any tearing while you unfold the dough.

Use a rolling pin to slightly flatten the dough, until it is approximately a 12-inch square.

Slice into 4 equal sized squares.  Slightly fold the edges of the dough to create a lip along the edge.  Transfer to the baking sheet.

Prick each piece all over with a fork.  This will prevent the dough from rising and “puffing up” while baking.

Bake for 8-10 minutes or until golden brown.  If the dough did “puff up” while baking, use a fork to deflate it.

Keep the warm pastries on the baking sheet.  Divide the Havarti and parmesan cheese evenly between the pastries.  Create a well in the center of the cheese.

Crack an egg in each well.  Season with salt and pepper.

Sprinkle the bacon (or meat of your choosing) evenly over the top.

Bake for an additional 10-15 minutes or until the egg whites are set.  If you want a runny yolk, check at 10 minutes.  If you want a hard yolk, you’ll probably want to bake for the full 15 minutes.

Remove from the oven and transfer to plates.  Top with chopped chives and serve immediately.  Season with more salt and pepper, to taste.  Enjoy!

The recipe can be found here.

These are so good!  We each had one for dinner and saved the other 2 for lunch the next day.  They hold up well and reheat nicely in the microwave (only need about 30-45 seconds).  If you need more than 4 simply double or triple the recipe.

Happy Cooking!

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