If you’re craving a breakfast dish that’s as satisfying as it is fun to eat, this Breakfast Sausage and Egg Stromboli Recipe is your new best friend. It cleverly wraps fluffy scrambled eggs, savory sausage, and melty cheese inside a golden, crispy pizza dough embrace, making it perfect for a weekend brunch or a hearty weekday start. Once you take a bite, you’ll understand why this dish feels like a warm, comforting hug that’s bursting with flavor and texture in every single slice.
Ingredients You’ll Need
Gathering the right ingredients for this Breakfast Sausage and Egg Stromboli Recipe is delightfully simple, and each one adds something special — from rich creaminess to a satisfying savory punch. Here’s what you’ll want to have on hand to create this delicious breakfast surprise.
- Thin crust refrigerated pizza dough: This forms the golden, crispy blanket that holds all the fillings together with perfect chewiness.
- Pork breakfast sausage: Provides savory, spiced bites that complement the eggs beautifully; turkey sausage works great too if you prefer a leaner option.
- Eggs: Soft scrambled to tender perfection, they bring a fluffy and creamy texture that binds everything in the stromboli.
- Shredded Colby Jack cheese: A gooey, mild cheese that melts wonderfully and adds color and richness; cheddar is an equally delicious substitute.
How to Make Breakfast Sausage and Egg Stromboli Recipe
Step 1: Prepare Your Oven and Dough
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper — this prevents sticking and makes cleanup a breeze. Next, open your can of pizza dough and gently stretch it out thin and evenly onto the parchment, leaving room to roll later. The dough is your canvas here, so treat it gently but make sure it’s nice and stretched.
Step 2: Add the Eggs and Sausage
Spread those soft scrambled eggs across the surface of the dough, making sure to stop about three inches from the edges so the filling won’t spill out when rolled. Now sprinkle your cooked and well-drained sausage evenly over the eggs for that punch of savory goodness in every bite.
Step 3: Top with Cheese and Roll It Up
Scatter most of your shredded Colby Jack cheese over the sausage and eggs, saving a few tablespoons for later. Then, using the parchment paper to help, gently roll the dough into a jelly roll shape starting from one edge. Slide the stromboli to the center of your parchment-lined baking sheet, seam side down, and tuck the ends underneath to seal in all those delicious fillings.
Step 4: Prepare for Baking
Cut a few diagonal slits into the top of the crust — this allows steam to escape and keeps the dough from getting soggy. Sprinkle your reserved cheese on top for a golden, bubbly finish as it bakes.
Step 5: Bake to Perfection
Pop the stromboli into your preheated oven and bake for 20 to 30 minutes, or until it’s beautifully golden brown. The aroma alone will make your kitchen feel like the coziest breakfast spot in town!
How to Serve Breakfast Sausage and Egg Stromboli Recipe
Garnishes
Add a sprinkle of fresh chopped chives or green onions on top once it’s out of the oven for a pop of color and a mild onion flavor that pairs wonderfully with the rich fillings.
Side Dishes
This stromboli is pretty hearty on its own, but serving it alongside a fresh fruit salad or a cup of tangy salsa gives a delightful contrast of freshness that balances the richness perfectly.
Creative Ways to Present
Slice the stromboli into individual portions and serve with small ramekins of salsa, sour cream, or even marinara sauce for dipping — it’s an irresistible way to turn breakfast into a festive, interactive meal everyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover stromboli tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it great for quick breakfasts during busy mornings.
Freezing
You can freeze the whole stromboli before baking: wrap it thoroughly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge before baking as directed for a freshly baked feel any time you want.
Reheating
Reheat slices in a toaster oven or conventional oven at 350°F for 10 to 15 minutes to keep the crust crisp while warming the filling evenly. Avoid microwaving if you want to maintain the that perfect crust texture.
FAQs
Can I use different types of cheese in this Breakfast Sausage and Egg Stromboli Recipe?
Absolutely! While Colby Jack is recommended for its meltiness and mild flavor, cheddar, mozzarella, or even pepper jack can be excellent substitutes depending on your taste preferences.
Is it possible to make this stromboli vegetarian?
Yes! Simply swap the pork sausage for a plant-based sausage or sautéed vegetables like mushrooms and spinach to keep the hearty texture while making it vegetarian-friendly.
Can I prepare the stromboli the night before and bake it in the morning?
You sure can. Assemble the stromboli, cover it tightly, and keep it in the fridge overnight. Just add a couple more minutes to the baking time since it will be cold going in.
What’s the best way to prevent the dough from getting soggy?
Drain your cooked sausage very well and use soft scrambled eggs instead of wet eggs to keep moisture levels low. Also, those slits you make on top help steam escape, preventing sogginess.
Can I make smaller, individual strombolis with this recipe?
Definitely! Just divide the dough and fillings into smaller portions and roll them individually for personal-sized strombolis — great for serving a crowd or meal prepping.
Final Thoughts
This Breakfast Sausage and Egg Stromboli Recipe is a game changer for anyone who loves breakfast food with a creative twist. It’s warm, satisfying, and perfect for sharing — or not sharing, no judgment here! Trust me, once you give this stromboli a try, it will quickly become a staple in your breakfast rotation. So grab your pizza dough, get cooking, and prepare yourself for some happy mornings ahead!
Print
Breakfast Sausage and Egg Stromboli Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Breakfast Stromboli is a warm, savory rolled pizza dough filled with fluffy scrambled eggs, savory pork sausage, and melted Colby Jack cheese. Perfect for a hearty and delicious breakfast, it combines classic breakfast flavors into a handheld, easy-to-serve meal that’s baked to golden perfection.
Ingredients
Dough
- 1 (8-ounce) can thin crust refrigerated pizza dough
Filling
- 1 pound pork breakfast sausage, cooked, crumbled, and well drained (can substitute turkey sausage)
- 8 large eggs, soft scrambled
- 2 cups shredded Colby Jack cheese (cheddar works as an alternative)
Instructions
- Preheat Oven and Prepare Dough: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment paper.
- Spread Fillings: Evenly spread the soft scrambled eggs over the stretched dough, leaving about a 3-inch border clear around the edges. Next, sprinkle the cooked and drained sausage over the eggs, followed by most of the shredded cheese, reserving a few tablespoons for topping.
- Roll the Stromboli: Starting from one side, carefully roll the dough up like a jelly roll, using the parchment paper to assist in rolling. Once rolled, slide the stromboli to the middle of the parchment so the seam rests on the bottom. Stretch and tuck the ends under the stromboli to seal. Cut several diagonal slits into the crust for ventilation and sprinkle the remaining cheese over the top.
- Bake: Place the stromboli in the oven and bake for 20 to 30 minutes until the crust is golden brown. Once done, serve warm either on its own or alongside sausage gravy, salsa, or marinara sauce for dipping.
Notes
- You can substitute pork sausage with turkey sausage for a leaner option.
- Cheddar cheese can be used instead of Colby Jack if preferred.
- Serve with additional dipping sauces like marinara or salsa to add extra flavor.
- Ensure the sausage is well drained to avoid soggy stromboli.
- Make diagonal slits on the crust before baking to prevent steam buildup inside the stromboli.
