This post brought to you by Eggland’s Best
Start your morning with this Sunrise Stromboli filled with the classic breakfast flavors we all love. Baked until golden it’s fitting for both a special holiday brunch or weekday breakfast on-the-run.
Easy Sunrise Stromboli Recipe
We’ve all heard it said that breakfast is the most important meal of the day. I completely concur, with one small caveat. I actually think breakfast is tasty any time of day. When I was given the opportunity to develop a recipe using Eggland’s Best Eggs, it seemed like a great chance to showcase a product I really enjoy.
Eggland’s Best Eggs for Homemade Sunrise Stromboli
These are the eggs that I regularly cook with and here’s why; Eggland’s Best Eggs are typically delivered fresh from the farm to the supermarket within 3 days. Compared to ordinary eggs, they have 25% less saturated fat, double the Omega 3, ten times more Vitamin E, and are subjected to stringent quality assurance testing. I’m delighted to partner with Eggland’s Best Eggs to share this recipe with you for a simple and scrumptious Sunrise Stromboli.
How to Make the Best Breakfast Sunrise Stromboli Recipe
I actually love making my own homemade pizza dough and do so often. For this dish I chose refrigerated dough for two reasons. The first being, it’s convenient and inexpensive. Secondly. it bakes all the way through so there’s no need to worry about gooey dough in the center. Trust me, this stromboli turns out so delicious no one will know or care that you didn’t make the dough yourself.
- Ingredients you’ll need to make homemade Sunrise Stromboli recipe: Refrigerated pizza dough, (i.e. Pillsbury Classic or similar) large eggs, bacon, shredded cheddar cheese, chopped chives, garlic salt, black pepper, onion powder, dry Italian seasoning blend. grated Parmesan cheese and melted butter.
- Kitchen gadgets you’ll need: A large sheet pan, mixing bowls, a whisk, a skillet to cook the eggs and bacon, a sharp knife and cutting board, a cheese grater, a pastry brush for the melted butter.
- When making dishes like this breakfast stromboli you can adapt it to your taste or the ingredients you have on hand. If you prefer diced ham or sausage in place of the bacon or pancetta, go for it!
- If you’d like to use a different flavor of cheese, you can using the same amount.
- Vegetarian versions would be terrific with your favorite sautéed vegetables added to the mix in place of the protein.
- Store leftover Sunrise Stromboli chilled in the refrigerator for up to 2 days. Reheat gently in the microwave in single serving portions.
More Southern Style Stromboli Recipes to Make
Whether you make stromboli for breakfast, brunch, lunch or supper I’ve got you covered. More stromboli recipes you may also like to try:
- Mozzarella Cheesesteak Stromboli is packed with flavor.
- Easy Chicken Parmesan Stromboli can be made with rotisseries chicken or cooked breaded chicken breasts or chicken tenders.
- Italian Sausage Stromboli can be made with spicy or mild sausage.
- Skip the buns and make this Bacon Cheeseburger Stromboli instead.
- Chicken Bacon Ranch Stromboli features that triple flavor combination that we love.
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Helpful Kitchen Items:
Disclosure: This is a sponsored conversation written by me on behalf of Eggland’s Best . The opinions and text are all mine.
- 8 large eggs
- 1/4 cup half and half
- salt and black pepper to taste
- 1 Tbsp chopped fresh chives
- 5 Tbsp butter divided
- 1 13.4 oz tube classic refrigerated pizza dough
- 2 cups shredded mozzarella-provolone cheese blend
- 8 oz pancetta or bacon cooked and crumbled
- 1/2 tsp dry Italian seasoning
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- 2 Tbsp grated Parmesan cheese
- Preheat the oven to 425°F and line a standard baking sheet with parchment paper or a silicone baking mat.
- Whisk together the Eggland’s Best Eggs with 1/4 cup of half & half until light and fluffy. Season with salt and black pepper to your taste.
- In a medium-size skillet on the stovetop, melt 2 Tbsp of butter. Add the beaten eggs and chopped chives to the pan.
- Gently cook over medium heat until soft scrambled. Remove from the stove and cool.
- Press the pizza dough into roughly a 10 x 13 inch rectangle.
- Melt the remaining butter. Brush the top of the dough lightly with butter from edge to edge. Sprinkle 1 cup of shredded mozzarella-provolone blend cheese over the dough. Arrange the scrambled eggs over the entire surface of the dough. Sprinkle the crumbled pancetta or bacon over the scrambled eggs.
- Sprinkle the top with the remaining 1 cup of shredded mozzarella-provolone cheese.
- Begin to roll starting with the widest edge.
- Roll and shape the stromboli ending seam side down tucking the ends under. Carefully transfer to the baking sheet.
- Brush the top and sides of the stromboli with the remaining melted butter. Season with dry Italian seasoning, garlic salt and onion powder. Lastly, sprinkle with 2 Tbsp of grated Parmesan cheese.
- Place into the oven and bake for 18 minutes or until the top is golden. Rest for 5 minutes on the counter before slicing into 1″ portions.