Broccoli and Cheddar Breakfast Puff Pasty Pizza

I love the combination of broccoli and cheddar cheese in casseroles and quiches, but this version of my breakfast puff pastry pizza is even easier to make and more delicious! It’s a simple combination of eggs, sharp cheddar cheese, broccoli, and a blend of spices. It’s the perfect way to use extra broccoli in your fridge for an easy breakfast or brunch.

It starts with a puff pasty, which gives the pizza a croissant-like crust. The trick is to score the edges with a pairing knife to create a border for the crust. You also need to cook the puff pastry in the oven for 10 minutes before adding the toppings. Don’t forget score the crust with a fork, and if for some reason the crust rises during its first round in the oven, carefully use a fork to flatten the center.

You can customize this recipe with a different type of cheese like mozzarella, or make a blend. If you can’t fathom a breakfast pizza without meat, add cooked bacon or sausage crumbles. Just don’t overdo it or the pizza might turn out too heavy. And don’t forget to check out my recipes for Mexican Breakfast Puff Pastry Pizza and the original Breakfast Puff Pastry Pizza with bacon.

It’s time to preheat the oven! Enjoy!

Can I use pre-shredded cheese for my breakfast puff pastry pizza?

I think it’s always best to shred a block of cheese because it has a fresher, stronger flavor and it will melt better. But if you are short on time, or pre-shredded cheese is all you have in the fridge, I won’t judge you!

Is puff pastry crispy?

Yes! The important part is to bake it on its own first before adding the toppings. If you follow this recipe, the crust will turn out like a crispy croissant.

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Broccoli and Cheddar Breakfast Puff Pastry Pizza

Servings: 4

Author: Austin Havens

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

An easy breakfast recipe with broccoli, sharp cheddar cheese, and eggs on a puff pastry crust.

Ingredients

• 1 puff pastry sheet (thawed)
• 4 oz. block sharp cheddar cheese
• 1 1/2 cups of broccoli florets
• 5 eggs
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Place thawed puff pastry on sheet pan lined with parchment paper, use a knife to score an 1/4- to 1/2-inch border to create a crust, then use a fork to pierce holes throughout the crust
3. Bake for 10 to 12 minutes (This is important because it allows the crust to rise and start cooking before you add toppings!)
4. Meanwhile, shred the cheese
5. Chop the broccoli florets into bite-sized pieces, removing any large stems
6. Whisk eggs with heavy cream and seasonings
7. When the pastry is ready, remove from the oven (If the center of your puff pastry has risen, carefully use a fork to flatten)
8. Evenly spread the cheese
9. Slowly pour the egg mixture to cover the cheese
10. Top with the broccoli
11. Return to the oven and bake for 20 to 22 minutes
12. Slice into eight pieces with a pizza cutter , season with more salt or black pepper if needed, and serve. Enjoy!

Notes

Tip: Like a little heat? Top the breakfast puff pastry pizza with red chili flakes!

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