Puff Pastry Breakfast Pizza

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Puff Pastry Breakfast Pizza Super Hungry? Jump to the Recipe

Pizza is the best meal of the day! I love any and all kinds of pizza, especially the kinds that I can eat for breakfast. The best part about this breakfast pizza is that it's made with simple ingredients that can be prepped and cooked quickly - and is certain to lure even the deepest of sleepers of out of their slumbers.

Puff pastry makes the perfect crust for breakfast pizza because it has a light and airy crunch to it, reminiscent of a croissant. It's best to 'precook' the puff pastry before adding some of the toppings to make sure that the bottom layer of crust is crispy enough to support the eggs.

I love my eggs super runny, so I cooked mine until they had a proper wobble to them. If you want a soft or hard egg, broil the pizza until the egg reaches your preferred level of wobbliness.

I drizzled my pizza with extra sriracha, in addition to using jalapeno peppers, to bring on an extra kick to the morning. But feel free to use your favorite toppings - from classic pepperoni and mushrooms to lox and cream cheese, the sky is the limit to what you can add to your pizza.

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Puff Pastry Breakfast Pizza

  • Number of Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Puff Pastry Breakfast Pizza


  • 1 sheet puff pastry
  • 3 eggs
  • 4 tbsp butter, melted
  • 3 tbsp pizza sauce
  • ½ small red onion, sliced thin
  • 1 small tomato, sliced thin
  • 1 jalapeno, diced
  • 3 tbsp red and yellow bell peppers, diced
  • 3 tbsp crumbled cooked sausage
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped
  • sriracha, for drizzling
  • grated parmesan, for topping
  • green onion, chopped for topping
  • salt & pepper, to taste

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  1. Preheat the oven to 375 F. Let the puff pastry thaw until it easily unfolds. Place the pastry on parchment paper or greased foil. Roll out the pastry so it is an even thickness. Brush about two tablespoons of the melted butter over the surface of the puff pastry. Fold the edges inwards to create a thick crust edge. (OPTIONAL: Bake the pastry for 3-5 minutes, until it is gently golden and puffed.)
  2. Spread the pizza sauce onto the puff pastry, all the way to the folded edges. Arrange the onion and tomato slices in an single layer on the dough then top with diced jalapeno, sausage and red and yellow peppers, as desired. Bake for 5-8 minutes, until the edges are puffed up and beginning to brown.
  3. Stir the onion powder and garlic powder into the remaining melted butter. Brush the butter onto the edges of the puff pastry crust. Crack three eggs onto the pizza - it's okay if the whites overflow the edges a little bit, but try to keep as much on the top of the pizza as possible. Sprinkle on the parsley and season with salt and pepper, to taste.
  4. Bake for 8-10 minutes at 375 F - then if the eggs need to continue cooking, broil for an additional 3-4 minutes or until the eggs reach your desired doneness. 4-5 minutes for soft, 5-7 minutes to hard eggs.
  5. Let the pizza rest for about five minutes prior to cutting, to let the dough finish cooking and set. Drizzle with sriracha as desired, along with parmesan cheese and any remaining parsley for garnish. Serve right away and enjoy!

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