Name: Breakfast Stromboli with Eggs and Sausage Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (13.8-ounce) can refrigerated pizza dough; 6 large eggs; 1 ½ cups shredded cheddar cheese; ½ pound breakfast sausage, cooked and crumbled; ½ cup bacon, cooked and crumbled; 2 green onions, sliced thin; 1 large egg, beaten (for egg wash); ¼ teaspoon Italian seasoning; ¼ teaspoon garlic powder; 1-2 tablespoons water (for egg wash)

Jump to Recipe· 4.9 from 111 reviews

If you’re searching for a hearty and satisfying way to start your day, you’re going to want to try this Breakfast Stromboli with Eggs and Sausage Recipe. I absolutely love how it combines all my favorite breakfast flavors into one neat, portable package. Whether you’re feeding a crowd or meal-prepping for the week, this stromboli hits all the right notes with fluffy eggs, savory sausage, and melty cheese wrapped in golden, crispy dough. Keep reading because I’m sharing my best tips to get it just right, plus some fun twists you won’t want to miss.

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Why You’ll Love This Recipe

All-In-One Breakfast: Combines eggs, sausage, bacon, and cheese wrapped in golden dough for a complete meal in every bite.
Easy to Make: Uses refrigerated pizza dough for convenience without sacrificing homemade flavor.
Perfect for Busy Mornings: Can be prepped ahead and reheated for a quick, satisfying breakfast.
Customizable: You can easily swap out fillings or seasonings to fit your family’s tastes.

Breakfast Stromboli with Eggs and Sausage Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Breakfast Stromboli with Eggs and Sausage Recipe plays a key role: the pizza dough creates that perfect flaky crust, while the eggs and sausage bring a hearty, comforting filling. Pay special attention to the sausage and bacon quality—they really make a difference!

Breakfast Stromboli with Eggs and Sausage Recipe - Ingredients

Refrigerated pizza dough: Using premade dough saves time, but feel free to use your favorite homemade recipe if you prefer fresh dough.
Large eggs: Scrambled just right to keep that creamy texture inside the stromboli.
Shredded cheddar cheese: I love sharp cheddar for a nice tang, but mix in mozzarella for extra melty goodness.
Breakfast sausage: Cook and crumble for a savory boost—your choice of spicy or mild works great.
Bacon: Crisp it up well; the crunch contrasts beautifully with the softer fillings.
Green onions: Thinly sliced to add freshness and a little bite.
Large egg (for egg wash): Makes that crust shine and get golden during baking.
Italian seasoning and garlic powder: Sprinkle on top for that extra layer of flavor that’s subtle but noticeable.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this Breakfast Stromboli with Eggs and Sausage Recipe — after all, customizing it to your tastes is half the fun! Here are a few ways I’ve made it my own or tweaked it for friends and family.

Vegetarian Version: When I tried it without meat, swapping sausage and bacon for sautéed mushrooms and bell peppers, it was surprisingly hearty and delicious—so don’t skip the veggies if you want to go meatless.
Spicy Twist: Adding diced jalapeños or a sprinkle of red pepper flakes inside gives it a nice kick that my husband can’t get enough of.
Different Cheeses: Experimenting with mozzarella, pepper jack, or even feta can bring new flavor profiles and keep this recipe exciting every time you make it.
Herb Variations: Try fresh basil or thyme in place of Italian seasoning for a fresher, garden-inspired note.

How to Make Breakfast Stromboli with Eggs and Sausage Recipe

Step 1: Preheat and Prepare Your Eggs

Start by heating your oven to 375°F — getting it nice and hot ensures that golden crust. While it’s warming up, scramble your six large eggs in a skillet over medium heat. The secret here is to take them off the heat when they’re mostly cooked but still just a little runny because they’ll finish cooking inside the stromboli without drying out. Trust me, this trick keeps the eggs soft and fluffy, which is what you want for a delicious filling.

Step 2: Roll and Layer the Dough

Unroll your 13.8-ounce can of refrigerated pizza dough onto a piece of parchment paper and gently stretch it out to a rectangular shape. Don’t worry about making it perfect — a little rustic is charming here! Sprinkle the shredded cheddar cheese evenly across the top half of the dough, leaving about an inch of space on both ends so you can seal it later. This cheese layer acts like a melty barrier that helps keep everything inside.

Step 3: Add the Fillings

Now it’s time for the tasty mix: piled scrambled eggs, cooked and crumbled sausage, bacon, and sliced green onions all on top of the cheese. Layer it evenly, but don’t overstuff—too much filling can make rolling tricky. This balance is key to keeping the stromboli intact and easy to slice after baking.

Step 4: Roll It Up Tight and Seal

Beginning at the edge closest to you, roll the dough tightly like you’re making a cinnamon roll, encasing all those amazing fillings inside. Pinch the ends and the seam tightly so nothing leaks out during baking. I like to use the parchment paper to help lift and roll it without tearing the dough. Once rolled, flip it over so the seam side is down on your baking sheet — this helps keep the stromboli sealed and gives you a nice smooth top to brush with egg wash.

Step 5: Egg Wash and Season

Mix one beaten egg with a tablespoon or two of water to make your egg wash. Brush this all over the top of your stromboli, which helps it bake up to a golden, shiny perfection. Then sprinkle on Italian seasoning and garlic powder—you’ll love how these simple spices add a lovely aroma and subtle flavor boost as it bakes.

Step 6: Bake and Enjoy

Slide your baking sheet into the preheated oven and bake for 20 to 25 minutes, or until the stromboli is beautifully golden brown on top. Let it cool for a few minutes before slicing—this rest time lets the filling set up so it doesn’t spill out when you cut. Then slice, serve, and watch everyone go crazy for this crowd-pleaser!

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Pro Tips for Making Breakfast Stromboli with Eggs and Sausage Recipe

Don’t Overcook the Eggs: Taking the eggs off the heat while slightly runny prevents dryness after baking—it’s a game-changer for texture.
Roll Tight, But Gently: Press the dough firmly to seal but avoid tearing; using parchment paper helps keep the dough intact during rolling.
Use Quality Meats: The flavor of the sausage and bacon really shines through, so pick your favorites or local varieties for best results.
Let It Rest Before Slicing: Cooling for at least 5 minutes keeps the filling from oozing out and makes for clean slices.

How to Serve Breakfast Stromboli with Eggs and Sausage Recipe

Breakfast Stromboli with Eggs and Sausage Recipe - Serving

Garnishes

I love sprinkling a little fresh parsley or chives on top for a pop of color and freshness. A drizzle of hot sauce or a dollop of salsa also complements the savory richness beautifully without overpowering the flavors.

Side Dishes

Pair this stromboli with a light green salad or some fresh fruit to balance the meal. Roasted potatoes or a simple hash also work well if you want to keep it extra hearty for a brunch spread.

Creative Ways to Present

For a special occasion, I’ve sliced the stromboli into bite-sized pinwheels and served them on a platter with colorful dipping sauces — it’s a fun way to serve guests at brunch or parties. Wrapping individual servings in parchment paper makes it super portable for picnics or packed breakfasts, too.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover stromboli tightly in plastic wrap and store it in the fridge for up to 3 days. Keeping it sealed well helps preserve that soft, flavorful filling and prevents the crust from getting soggy.

Freezing

Freezing works beautifully with this recipe — I slice the cooled stromboli, wrap the slices individually in foil or plastic wrap, and store them in a freezer bag. When you’re ready to eat, just thaw overnight in the fridge for best texture.

Reheating

To revive that fresh-baked feeling, I reheat the stromboli slices in a 350°F oven for about 10 minutes instead of the microwave. This keeps the crust crispy and filling warm without turning it rubbery.

FAQs

Can I use homemade pizza dough instead of refrigerated dough?

Absolutely! Homemade pizza dough will work wonderfully and give you more control over the crust’s thickness and flavor. Just be sure to roll it to a similar size to the recipe instructions for the best filling-to-dough ratio.
Is there a vegetarian alternative for this Breakfast Stromboli with Eggs and Sausage Recipe?

Yes, simply swap the sausage and bacon with your favorite veggies like mushrooms, spinach, and bell peppers. You can also add plant-based sausage if you’d like to keep the texture similar to meat.
Can I prepare this stromboli the night before and bake it in the morning?

Definitely! Prepare and roll the stromboli, then wrap it tightly and keep it refrigerated overnight. Bake as directed in the morning, adding a couple extra minutes to the baking time if it’s cold from the fridge.
How do I prevent the stromboli from getting soggy?

Make sure to seal the seams tightly and avoid overfilling. Also, letting it rest after baking before slicing allows any steam to escape so the crust stays crisp.

Final Thoughts

This Breakfast Stromboli with Eggs and Sausage Recipe has become one of my go-to dishes for busy weekends and special family breakfasts alike. I love that it’s tasty, filling, and lets me get creative with ingredients. Plus, it’s the kind of meal that somehow feels both indulgent and homemade, like a warm hug on a plate. I can’t wait for you to try it and tweak it your way—you might just find your new favorite breakfast staple.