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A Breakfast Stromboli transforms your morning favorites into an impressive spiral of fluffy eggs, crispy bacon, savory sausage, and melted cheese, all wrapped in golden-brown pizza dough. This show-stopping breakfast roll brings the comfort of a hearty breakfast with the fun of an Italian-inspired pastry, making ordinary mornings feel special.
The first time I made this for my Sunday brunch gathering, the kitchen filled with an irresistible aroma that had everyone hovering near the oven. There's something magical about cutting into that first slice and seeing all those perfect layers come together.
Essential Ingredients
- Pizza dough: Get it from your local pizzeria for that authentic chew, or use store-bought for convenience. Let it come to room temperature for easier rolling
- Eggs: Farm-fresh eggs give the fluffiest texture and richest color. I always add a splash of heavy cream for extra richness
- Breakfast sausage: Look for one with sage and black pepper notes. The drippings add incredible flavor to the eggs
- Bacon: Thick-cut gives the best texture and won't get lost in the filling. Cook it until just crispy
- Cheddar cheese: Freshly grated melts more smoothly than pre-shredded. Sharp cheddar adds the most flavor
- Green onions: Choose bright, crisp ones. They add a fresh pop that cuts through the richness
Creating Your Breakfast Masterpiece
- Step 1:
- Begin with the eggs: Whisk them with a fork until just combined - overbeating makes them tough. Add a pinch of salt and that splash of cream.
- Step 2:
- Heat your non-stick pan over medium-low heat. The secret is patience here - rush the eggs and they'll be dry.
- Step 3:
- Pour in the eggs, let them set slightly around the edges, then gently push them toward the center with a spatula.
- Step 4:
- Keep them moving slowly until they're just barely set - they should look a bit wet as they'll finish cooking in the stromboli.
- Step 5:
- Roll out your dough on parchment paper, working from the center out to get an even rectangle.
- Step 6:
- Sprinkle the cheese over the top half, leaving a border for sealing. The cheese acts as a barrier to prevent soggy dough.
- Step 7:
- Layer your eggs, making sure they're evenly distributed.
- Step 8:
- Add the crumbled sausage and bacon, spreading them out so every bite gets some.
- Step 9:
- Scatter those fresh green onions - they'll perfume the whole roll as it bakes.
- Step 10:
- Now for the rolling - start from the filled end, using the parchment to help you keep it tight.
- Step 11:
- Pinch those seams well! This is crucial for keeping all the goodness inside.
- Step 12:
- Brush with egg wash, getting into all the nooks and crannies.
- Step 13:
- Sprinkle with Italian seasoning and garlic powder - they'll create an aromatic crust.
- Step 14:
- Bake until golden brown and the cheese is bubbling at the edges.
In my house, weekend breakfasts are sacred family time, and this stromboli has become our special tradition. I love watching everyone's eyes light up when they see those perfect spirals of filling.
The Art of Assembly
Roll the dough on parchment paper for easy transfer to the baking sheet. Keep fillings evenly distributed for consistent slices. Score the top with small vents to release steam while baking.
This breakfast stromboli reminds me that the best recipes aren't just about feeding people - they're about creating moments where everyone wants to linger at the table just a little longer.