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Breakfast Stromboli

Yields16 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

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.

 2 loaves (1 lb. each) frozen bread dough, thawed
 10 Nature's Yoke eggs, divided
  cup olive oil
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp coarse ground black pepper
 ½ tsp oregano
 ½ tsp ground mustard
 ½ cup onion, chopped
 ½ cup green pepper, chopped
 ¾ lb Jimmy Dean sausage, cooked and drained
 4 oz pancetta, diced
 1 ½ cups 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.

Nutrition Facts

Servings 16