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Breakfast Stromboli Recipe | The Recipe Critic

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This Breakfast Stromboli is the best morning treat! It’s packed with fluffy eggs, savory sausage, crispy bacon, and melty cheese, all wrapped in golden pizza dough. Perfect for holiday brunches or everyday family breakfasts!

Overhead shot of sliced breakfast Stromboli on their sides.

Reasons You’ll Love This Recipe

  • Hearty and Filling: Packed with eggs, sausage, bacon, and cheese for a delicious and satisfying way to start your day.
  • Family Favorite: This is one of those meals everyone loves, even picky kids!
  • Great for Brunch: It’s a unique recipe perfect for serving at holiday brunch gatherings or special occasions. Pair it with my air fryer cinnamon rolls and fruit salad for a complete spread!

Ingredients for Breakfast Stromboli

This breakfast Stromboli recipe is made with common breakfast ingredients, many of which you probably already have in your kitchen! See the recipe card below for a list of exact measurements.

  • Refrigerated Pizza Dough: Convenient and ready-to-use! You can also use homemade dough if you’ve got the time!
  • Large Eggs: Scrambled to create a fluffy, savory filling.
  • Shredded Cheddar Cheese: For rich, cheesy flavor.
  • Breakfast Sausage: Cooked and crumbled for a hearty, savory taste.
  • Bacon: For smoky, salty goodness.
  • Green Onions: Adds a fresh, mild onion flavor.
  • Beaten Egg: Used as an egg wash for a golden crust.
  • Seasonings: To top the crust with extra flavor, add both Italian seasoning and garlic powder.
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

How to Make Breakfast Stromboli

You’re going to love how easy this recipe is to make! Simply cook the filling ingredients, assemble, roll, and bake. This is one of my favorite brunch recipes to make when I’m hosting guests because it’s always a hit!

  1. Scramble the Eggs: Preheat the oven to 375ºF. Scramble the eggs in a large skillet until they are mostly cooked but still a bit runny.
  2. Sprinkle Cheese Over Dough: Roll the dough out and then stretch it on a piece of parchment paper. Spread the cheddar cheese evenly in the top half of the dough, leaving just about an inch empty on either end.
  3. Add Filling Ingredients: Top the cheese with the scrambled eggs, sausage, bacon, and green onions.
  4. Roll Up Dough: Roll up the dough tightly like a cinnamon roll and then pinch the ends and the seam together. Transfer the parchment to a baking sheet.
  5. Add the Egg Wash: In a small bowl, use a fork to combine the egg and a tablespoon or two of water to make an egg wash. Flip the dough over so it is seam-side down in the center of the baking sheet, and brush the egg wash over the top of it.
  6. Bake: Sprinkle the top with the Italian seasoning and garlic powder. Bake for 20-25 minutes or until golden brown on top. Serve immediately.
Overhead shot of scrambled eggs in a skillet. Overhead shot of scrambled eggs in a skillet.
Overhead shot of the pizza crust dough rolled out onto parchment paper with cheese sprinkled through the middle. Overhead shot of the pizza crust dough rolled out onto parchment paper with cheese sprinkled through the middle.
Angle shot of sausage, bacon, and green onion sprinkled over the cheese. Angle shot of sausage, bacon, and green onion sprinkled over the cheese.
Angle shot of the Stromboli wrapped and rolled over with the seem side down. Angle shot of the Stromboli wrapped and rolled over with the seem side down.
Angle shot of someone spreading the gg wash on the Stromboli. Angle shot of someone spreading the gg wash on the Stromboli.
Overhead shot of the breakfast Stromboli with slits in the top and toped with italiand seasoning and garlic powder. Overhead shot of the breakfast Stromboli with slits in the top and toped with italiand seasoning and garlic powder.

Breakfast Stromboli Tips and Variations

This breakfast stromboli is so incredibly tasty! Here are some tips and a few ways you can customize the recipe to make it your own.

  • Don’t over-stuff your stromboli! To keep the stromboli from bursting, swap out some of the fillings when you add extra ingredients.
  • Don’t overcook the eggs when scrambling! The eggs will continue to cook in the oven with the stromboli, so it’s best to leave them a little soft and runny when you cook them on the stovetop.
  • Switch up the sausage! You can use whatever sausage you have handy or prefer. I chose a mild breakfast sausage, but feel free to use Italian sausage, chopped-up precooked links or patties, maple sausage, or turkey sausage—the world is your oyster! You may even swap out the sausage (or bacon!) for diced ham if you would like.
  • Bacon: I used precooked bacon that just needed to be crisped in the microwave, but you can cook up your own bacon, or you can use bacon bits for more convenience.
  • Pinch the seams well! If you do this correctly, it will help prevent the filling from spilling out split seams as it bakes.

Side shot of breakfast Stromboli cut and a piece being lifted up with a spatula. Side shot of breakfast Stromboli cut and a piece being lifted up with a spatula.

Storing Leftovers

If you have leftovers and want to know how long they will last or the best way to store them, I’ve got you covered.

  • In the Refrigerator: Store leftover breakfast stromboli in an airtight container in the fridge for up to 5 days.
  • How to Reheat: Reheat individual portions in the microwave for 30-60 seconds.
  • Don’t Make Ahead: I don’t recommend preparing this in advance, as the pizza dough can overproof if it sits at room temperature or in the fridge for too long. For the best flavor, bake it right after you put it together and serve it up fresh!

Side shot of someone dipping a piece of the breakfast Stromboli into salsa. Side shot of someone dipping a piece of the breakfast Stromboli into salsa.

More Family-Friendly Breakfast Recipes

If you’re as big of a fan of breakfast as I am, then you are going to love this stromboli. Here are a few more fun breakfast recipes worth trying.

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  • Preheat the oven to 375 degrees Fahrenheit.

  • Scramble the eggs in a large skillet until they are mostly cooked, but still a bit runny.

  • Roll the dough out and stretch it on a piece of parchment paper. Spread the cheddar cheese evenly in the top half of the dough, leaving just about an inch empty on either end.

  • Top the cheese with the scrambled eggs, sausage, bacon, and green onions.

  • Roll up the dough tightly like a cinnamon roll and pinch the ends and the seam together well. Transfer the parchment to a baking sheet.

  • In a small bowl, use a fork to combine the egg and a tablespoon or two of water to make an egg wash. Flip the dough over so it is seam-side down in the center of the baking sheet and brush the egg wash over the top of it.

  • Sprinkle the top with the Italian seasoning and garlic powder. Bake for 20-25 minutes or until golden brown on top. Serve immediately.

Calories: 548kcalCarbohydrates: 33gProtein: 26gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 259mgSodium: 1101mgPotassium: 239mgFiber: 1gSugar: 4gVitamin A: 637IUVitamin C: 1mgCalcium: 237mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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