Description
This Puff Pastry Breakfast Pizza is a delightful combination of flaky, buttery pastry topped with a medley of savory ingredients. Each bite offers a satisfying crunch followed by the creamy richness of cheese and the freshness of vegetables, making it a perfect start to your day.
Ingredients
- Puff Pastry: 1 sheet, thawed
- Eggs: 4 large, beaten
- Cheddar Cheese: 1 cup, shredded
- Spinach: 1 cup, fresh, chopped
- Cherry Tomatoes: 1/2 cup, halved
- Olive Oil: 1 tablespoon
- Salt: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Italian Seasoning: 1 teaspoon
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the thawed puff pastry on a lightly floured surface to fit a baking sheet.
- Transfer the pastry to the baking sheet and prick the surface with a fork to prevent puffing.
- Brush the pastry with olive oil and sprinkle with salt and pepper.
- In a bowl, mix the beaten eggs, spinach, cherry tomatoes, and Italian seasoning.
- Pour the egg mixture evenly over the pastry, leaving a small border around the edges.
- Sprinkle the shredded cheddar cheese on top of the egg mixture.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the eggs are set.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Notes
- This dish can be made ahead of time; prepare the pizza and store it in the refrigerator for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a vegetarian option, substitute the eggs with a tofu scramble.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 of the pizza)
- Calories: 320
- Sugar: 2 grams
- Sodium: 450 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 10 grams
- Cholesterol: 180 milligrams
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