Puff Pastry Breakfast Pizza

Puff Pastry Breakfast Pizza
Puff Pastry Breakfast Pizza
Makes 6 personal pizzas


  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, thawed
  • 1 cup cooked mushrooms, diced (I used portobello, crimini and shiitake)
  • 1 cup cooked chicken sausage or 3 strips of cooked bacon, crumbled
  • 6 medium eggs
  • 1 cup shredded cheddar cheese
  • 1 TBSP chopped herbs (I used thyme, basil, rosemary or sage would also work)
  • 1 tsp truffle oil (optional)


  1. Preheat the oven to 425 degrees. Roll the pastry shells into 7-inch circles on a lightly floured surface.
  2. Place the pastries onto 2 large non-stick baking sheets and fold up the edges to form a crust. Prick the pastries thoroughly with a fork. Bake for 7-8 minutes.
  3. Sprinkle the mushrooms and sausage or bacon evenly between the six pastries. Crack one egg on each pastry. Sprinkle the cheese evenly between the 6 pastries.
  4. Bake for an additional 12-15 minutes or until the egg whites set.
  5. Distribute the herbs evenly over the six pizzas.  Drizzle with truffle oil as desired.
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