This Puff Pastry Breakfast Pizza is the kind of recipe that makes a regular Saturday morning feel like something worth slowing down for. Flaky, golden pastry squares topped with melted mozzarella, crumbled feta, crispy turkey bacon, and a perfectly baked egg. On the table in 30 minutes and impressive enough to serve to anyone!
A Quick Look at the Recipe
✅ Recipe Name: Puff Pastry Breakfast Pizza
🕒 Ready In: ~ 20 minutes
👪 Serves: 8 servings
🍽 Calories: ~ 427 per serving (estimated)
🥣 Main Ingredients: Puff Pastry, Turkey Bacon, Feta, Mozzarella, Eggs
👌 Difficulty: Easy
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During my summers between Paris and the South of France, weekend mornings were never rushed. Breakfast was always something that came out of the oven, something with good cheese, fresh eggs, and bread that shattered when you broke it.
This recipe is my Mediterranean spin on a breakfast pizza and it has become one of our most requested weekend breakfasts. The mozzarella melts into a creamy base and the feta brings a salty, tangy sharpness that makes the whole thing taste like so much more than the sum of its parts.
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Why You'll Love This Recipe
Ready in 30 minutes -- Faster than going out for brunch and honestly better.
Flaky pastry crust with no dough making required -- Frozen puff pastry bakes up golden and crispy every time. No kneading, no waiting, no stress.
Mediterranean flavors for breakfast -- Mozzarella, feta, and Za'atar seasoning bring a boldness to the morning table that plain bacon and eggs just cannot compete with.
Individual servings -- Each person gets their own perfectly portioned square. Great for families where everyone wants their egg cooked slightly differently.
If you enjoy puff pastry, you may also like my Mediterranean Spinach Pie made with Puff Pastry!
Puff Pastry Breakfast Pizza Video
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Ingredient Notes
Puff Pastry: Frozen puff pastry is one of the great shortcuts in cooking and there is no shame in using it. Make sure it is fully thawed before you work with it or it will crack when you cut it. Leave it in the fridge overnight or on the counter for 30 to 40 minutes before you start.
Everything Bagel Seasoning & Za'atar: This is the secret layer of flavor. The mix of seasonings pressed into the egg-washed crust adds a nutty, savory crunch that makes the pastry taste like something from a bakery.
Mozzarella and Feta: This is where the Mediterranean influence comes through. The mozzarella melts into a creamy base and the feta brings a briny, tangy punch that balances the richness of the egg and pastry.
Turkey Bacon: The air fryer is the best way to get it crispy without babysitting it on the stovetop. Cook it first so it is ready to go when the pastry comes out of the oven.
Eggs: Each pizza square gets one large egg cracked directly on top.
Micro Greens Optional but worth it. A small handful on top right before serving adds a fresh, peppery contrast to the richness of the cheese and egg. Arugula works just as well.
Pro tip
The Secret to Perfect Puff Pastry
Do not skip the partial bake. Getting the pastry golden and set before adding any toppings is what stands between you and a soggy bottom
Instructions
Full recipe and instructions in the recipe card at the end of post
- Step 1: Cut each puff pastry sheet into 4 squares and score a border. Poke the inside with a fork.
- Step 2: Brush the egg wash over the border of each square and sprinkle seasoning.
- Step 3: Bake at 425F for 10 minutes until the crust is puffed.
- Step 4: Press down the center of each square gently, then layer the mozzarella first and crumble the feta on top.
- Step 5: Crack one egg onto the center of each pizza. Add the turkey bacon pieces around the egg.
- Step 6: Return to the oven for 7 minutes until the egg whites are set and the crust is deep golden. Top with microgreens.
Substitutions & Variations
No turkey bacon? Regular pork bacon or even prosciutto all work here. Just make sure whatever you use is cooked before it goes on the pastry.
No everything bagel seasoning? Sesame seeds work perfectly and give you that same nutty crunch on the crust.
Want to add vegetables? Sliced cherry tomatoes, baby spinach, or roasted red peppers tucked under the cheese before the final bake all work beautifully and add more Mediterranean character to the dish.
No feta? Goat cheese is the best substitute. It has a similar tangy creaminess and crumbles the same way. Ricotta is also nice if you want something milder.
FAQ
Two things prevent a soggy base. First, always partially bake the pastry before adding any toppings. Second, do not overload the center with cheese. A thin even layer of mozzarella is enough. Too much cheese releases too much moisture during the final bake.
This usually happens if the cheese layer is too thin or sloped. Make sure the mozzarella covers the center evenly all the way to the scored border and create a small well in the center of the cheese before sliding the egg on. That little nest of cheese holds the egg in place.
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⭐️ Recipe
Puff Pastry Breakfast Pizza
Ingredients
- 2 puff pastry sheets thawed
- 2 eggs plus 1 tablespoon water for egg wash
- 2 tablespoon everything bagel seasoning or sesame seeds
- 1 tbsp Za'atar
- 1.5 cups shredded light mozzarella cheese
- ⅓ cup feta cheese crumbled
- 8 large eggs
- 3 oz turkey bacon cooked and chopped
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Micro greens for topping optional
Instructions
Prepare the puff pastry
- Preheat your oven to 425F and line two large baking sheets with parchment paper. Make sure your puff pastry is fully thawed before you start. If it cracks when you unfold it, it needs more time to thaw. Lay each sheet flat on a lightly floured surface and cut each one into 4 equal squares. You will have 8 individual pizza squares total.2 puff pastry sheets
- Using a sharp knife, score a border about ¾ inch from the edge of each square without cutting all the way through the pastry. This border is what will puff up into the crust while the center stays flat to hold your toppings. Then use a fork to poke holes all over the inside of the border. This is called docking and it prevents the center from puffing up too much in the oven.
Egg wash and season
- In a small bowl, whisk together 2 eggs and 1 tablespoon water until combined. Using a pastry brush, brush the egg wash generously over the scored border of each square only. Try to keep it off the cut score lines or the pastry won't rise properly. Immediately sprinkle the seasoning over the egg-washed border while it is still wet so the seasoning sticks.2 eggs plus 1 tablespoon water, 2 tablespoon everything bagel seasoning or sesame seeds, 1 tablespoon Za'atar
Cook the turkey bacon
- If you haven't already, cook the turkey bacon in the air fryer at 400F for 8 to 10 minutes until crispy. Let it cool slightly then chop or crumble into bite sized pieces. Set aside.3 oz turkey bacon
Partially bake the pastry
- Transfer the pastry squares to your prepared baking sheets, leaving a little space between each one. Bake at 425F for 10 minutes until the borders are puffed and starting to turn golden. The center may puff up slightly too. That is fine. When you take them out of the oven, use the back of a spoon to gently press the center of each square down to create a flat base for your toppings. Do this while they are still hot and the pastry is pliable.
Add the cheese
- Working quickly while the pastry is still hot, divide the shredded mozzarella evenly across the center of each square. Then crumble the feta cheese on top of the mozzarella. The residual heat from the pastry will start to soften the cheese slightly before the final bake.1.5 cups shredded light mozzarella cheese, ⅓ cup feta cheese
Add the egg and bacon
- Make a little well and crack each egg individually onto the pizza. This gives you control over placement and lets you check for shell pieces. Gently slide one egg onto the center of each cheese-topped square, doing your best to keep the yolk intact. Season each egg with a small pinch of salt and black pepper. Scatter the turkey bacon pieces around the egg on each square.8 large eggs, ¼ teaspoon salt, ¼ teaspoon black pepper
Final bake
- Return the baking sheets to the oven and bake for 7 minutes. At 7 minutes the egg whites should be fully set and opaque with the yolk still slightly soft. If you prefer a fully set yolk, add 1 to 2 more minutes. The pastry border should be deep golden brown and crispy. Watch closely during this final bake as the difference between a perfect egg and an overcooked one is about 60 seconds.
Serve
- Remove from the oven and let the pizzas sit for 1 minute before serving. Top each one with a small handful of micro greens if using. Serve immediately while the pastry is still hot and crispy. These do not hold well so get them to the table right away.Micro greens for topping
Did you make this recipe? Let me know!