Puff Pastry Mexican Breakfast Pizza is a delicious savory pastry perfect for breakfast or brunch.
My kids aren’t old enough to make breakfast for me for Mother’s Day, well they are, but its not worth the mess and I don’t quite trust them to use my stove just yet. My husband always works weekends so I will be making my own breakfast this year. I will be whipping up this SUPER EASY Puff Pastry Mexican Breakfast Pizza. With coffee. And mimosas of course!
I love Mexican breakfast foods, breakfast pizza and pastry, so this is a perfect combination of all three of my breakfast loves. I use pre-made puff pastry instead of making my own from scratch to make this an even faster recipe to whip up. I don’t want to be working that hard or making too huge of a mess for me to clean up on Mother’s day. Because let’s face it, my kids make more of a mess when they attempt to clean dishes and I am not leaving my kitchen a mess for my husband to clean up when he gets home from work at night. As few dishes I have to wash the better. Especially on Mother’s Day.
This breakfast pizza starts off with a base of salsa instead of traditional pizza sauce. I used a Chipotle Black Bean and Corn Salsa for mine, you can use any salsas you like. I love the spice from the salsa as well as the addition of beans and corn all in one. You can use any salsa you like and add beans and corn separate.
- Puff Pastry (1 rectangular sheet)
- 1 C shredded Jack Cheese ( or any Mexican melting cheese such as Asadero or Manchego)
- 5 Eggs, 1 reserved for egg wash
- 1/2 tsp Salt
- 1/2 Ground Black Pepper
- 1/2 tsp Oregano
- Sliced Jalapeños
- Roasted Red Bell Pepper strips
- Cotija Cheese or Queso Fresco
- Preheat oven to 400 deg.
- Roll out 1 sheet of puff pastry onto a piece of parchment paper to about 8 x11 or 9 x 12”, depending on brand of puff pastry used, size will vary. But you want a decent sized rectangle.
- Score the puff pastry with a knife to make a 1/2” edge, being careful not to cut all the way through the pastry. Lightly prick the middle all over with a fork. Whisk one egg with 1 tablespoon water and brush the edges of the puff pastry with the egg wash.
- Spoon some of the salsa into the middle of the pastry then bake for 10 minutes. Check the pastry while baking to make sure none of the middle is puffing up, if so lightly poke with a fork to deflate.
- Remove from the oven and working quickly add more salsa all over the pastry, sprinkle with shredded jack cheese leaving four wells for eggs. Crack one egg into each well. Season with salt, pepper and oregano. Sprinkle jalapeños and roasted red pepper strips over the top. Brush the edges again with egg wash. Return to the oven and bake another 12-14 minutes or until egg whites are just set and yolks are done to your liking. Closer to 12 minutes for runnier yolks, 14-16 minutes for more well done yolks.
- Remove from the oven and transfer the puff pastry to a cutting board. Garnish with sliced avocado, sprigs of cilantro and sprinkle with cotija cheese.
- Serve hot with hot sauce.