1 sheet puff pastry, defrosted
1- 3 oz pkg prosciutto
3/4 cup cherry tomatoes, cut in half
6 large eggs
3/4 cup fresh spinach, cut into slices
1 cup fontina cheese, shredded
2 tsp Italian seasoning *i used Sicilian Italian seasoning`
Salt & pepper to taste
1 large egg, for egg wash
Preheat oven to 400 degrees.
Roll puff pastry out to fit inside large sheet pan.
Cover large sheet pan with parchment paper and place puff pastry on top. Roll the sides to make edges to keep everything inside of puff pastry.
Using 3/4 cup of cheese, sprinkle over the puff pastry.
Take pieces of prosciutto and make a border around the pastry any extras can be put in the middle of the pastry.
Take tomatoes and spinach and sprinkle on top of pastry.
Crack eggs 2 each side and 3 down. *Make sure the eggs are not close to the edge or on top of each other. There needs to be enough room to have individual eggs but not too far that it runs over the side.
Sprinkle salt, pepper and Italian seasoning over the top.
Add remaining cheese on top.
Using egg wash, brush over the edges to get it golden brown.
Place breakfast “pizza” in oven for 15 mins or until eggs are set and the white parts are not runny.
Cut into 6 pieces and enjoy!
Notes/Quick Tips:
You can use all kinds of variations for this breakfast “pizza”. Swap cooked ham or bacon for prosciutto or even cooked sausage. You can add all if you like as well.
You can add an array of veggies! Whatever you like, zucchini (thin sliced), small broccoli pieces, kale, thin sliced peppers etc.
Try different cheeses, gruyere cheese and mozzarella are great melting cheeses to try. I get those cheeses from the deli in a block form and grated it at home. I usually get about 1/4lb block to 1/2lb block depending on how much of the cheese I want to use. It’s always better to have more than less!
Egg wash is simply scrambling an egg or eggs with a fork to brush over a pastry for the browning effect.
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