Breakfast Stromboli

Breakfast Stromboli

Who says Stromboli is an evening entree?  Surprise your guests or family with our breakfast stromboli packed with eggs, cheese and your choice of meat.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 16


  • 2 loaves (1 lb. each) frozen bread dough, thawed
  • 10 Nature's Yoke eggs, divided
  • 1/3 cup olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp coarse ground black pepper
  • 1/2 tsp oregano
  • 1/2 tsp ground mustard
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 3/4 lb Jimmy Dean sausage, cooked and drained
  • 4 oz pancetta, diced
  • 1 1/2 cup Mexcan Style Blend Cheese, shredded
  • 8 oz Provolone cheese, sliced and cut into strips


  • Place each loaf of bread dough in a greased bread pan. Cover with greased saran wrap and let rise until doubled.
  • Punch down. Roll each loaf into a 15x12-in. rectangle.
  • Combine two eggs, oil and seasonings in small bowl and whisk until well blended.
  • Brush oil mixture onto dough to within 1/2 inch of edges; set remaining oil mixture aside.
  • Scramble eight remaining eggs in a skillet over medium heat until they are soft-scrambled.
  • Divide meat, scrambled eggs and cheeses in half. Sprinkle shredded cheese onto dough. Arrange sausage, scrambled eggs, pancetta, onion, green pepper and provolone cheese on dough to within 1/2 inch of edges. Repeat for second loaf.
  • Roll up, jelly-roll style, beginning with a long side. Seal the edges well. Place seam side down on greased baking sheet. Brush loaves with remaining oil mixture.
  • Bake at 375 degrees F. for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Serve with salsa if desired.
Keyword breakfast stromboli, cheese, eggs and sausage, stromboli
Nature's Yoke - Free-Range Eggs