Easy Christmas Breakfast Stromboli Recipe

There’s something downright cozy about waking up on Christmas morning to the smell of sausage, eggs, and melty cheese wafting through the house. This Easy Christmas Breakfast Stromboli Recipe brings all those festive flavors together wrapped up in golden pizza dough, making it a no-fuss, crowd-pleasing morning treat. It’s perfect for those slow holiday mornings when you want something hearty but simple enough to prep ahead of time.

I first tried this recipe during a family Christmas breakfast, and it instantly became a go-to since it feeds a bunch with minimal effort. Whether you’re hosting a small brunch or feeding a hungry crowd, this stromboli delivers Christmas morning joy with every slice. Plus, it’s flexible enough that you can tweak it to your taste — which I’ll share with you as we go!

Ingredients You’ll Need

Every ingredient here pulls its weight to create a balanced, flavorful stromboli that’s easy to assemble. I recommend using pizza dough from the refrigerated section for ease, and the Colby Jack cheese melts beautifully without overpowering the other flavors.

• Thin crust refrigerated pizza dough: This saves you so much time and hassle compared to making dough from scratch. Just roll it out and you’re halfway there.
• Pork breakfast sausage: Cooking and crumbling the sausage ahead of time ensures it’s juicy and seasoned perfectly in your stromboli.
• Eggs: I like to soft scramble mine so they’re fluffy and moist inside the stromboli without being rubbery.
• Shredded Colby Jack cheese: It melts wonderfully and adds just the right cheesy richness. Cheddar is a great alternative if you prefer sharper flavor.

Variations

I love how this Easy Christmas Breakfast Stromboli Recipe welcomes a little creativity. You can easily swap ingredients or add extras to suit your family’s tastes or dietary preferences — don’t be afraid to experiment a bit!

• Vegetarian version: I’ve swapped sausage for sautéed mushrooms and spinach before, and you’d never miss the meat.
• Spicy twist: Add a pinch of red pepper flakes to the scrambled eggs or pepper jack cheese for a festive kick that wakes up your palate.
• Herb boost: Fresh rosemary or thyme mixed into the eggs adds a lovely Christmas-y aroma that pairs beautifully with the sausage.

How to Make Easy Christmas Breakfast Stromboli Recipe

Step 1: Prepare Your Filling

Start by cooking the pork sausage in a skillet over medium heat until fully browned and crumbly. Drain any excess grease thoroughly—this keeps the stromboli from turning soggy. While the sausage cools, gently scramble your eggs. I find soft scrambling them on low heat yields a nice creamy texture that stays perfect inside the stromboli after baking. Once both are ready, set them aside to cool slightly before assembly.

Step 2: Roll Out the Dough and Layer

On a lightly floured surface, unroll your refrigerated pizza dough into a large rectangle. Make sure it’s evenly rolled out so your stromboli bakes uniformly. Next, start layering: spread the cooked sausage evenly over the dough, follow with a generous layer of scrambled eggs, and top it all off with shredded Colby Jack cheese. This layering ensures every bite has a perfect mix. Be sure to leave about an inch border on the edges for sealing.

Step 3: Roll and Seal

Now for the fun part—carefully roll the dough up like a jelly roll, starting on a long edge. Try to keep it snug but not so tight that the filling spills out. Pinch the edges well to seal your stromboli, and tuck the ends underneath. A good seal means your filling won’t leak, and you get that perfect golden crust all around.

Step 4: Bake to Golden Perfection

Place your rolled stromboli seam side down on a parchment-lined baking sheet. I like to brush the top lightly with olive oil or egg wash for extra shine. Bake at 375°F (190°C) for about 25–30 minutes or until the crust is beautifully golden and crisp. Let it rest for 5-10 minutes before slicing so the filling sets up and won’t spill out when you cut.

How to Serve Easy Christmas Breakfast Stromboli Recipe

Garnishes

I usually sprinkle freshly chopped parsley or chives over the top; it adds a lovely fresh pop of color and brightness that cuts through the richness. Sometimes, a little drizzle of warm maple syrup on the side brings an irresistible sweet-salty combo that my family devours.

Side Dishes

Pair this stromboli with fresh fruit salad or roasted breakfast potatoes for a complete meal. On chillier mornings, a cup of hot cocoa or your favorite holiday coffee blend makes it feel extra cozy and festive.

Creative Ways to Present

I once made several smaller strombolis, wrapped and tied with festive twine, then laid them out on a holiday platter to look like little wrapped gifts—such a fun surprise for kids and adults alike. You can also slice and arrange the pieces in a spiral or wreath shape on a large serving board to amp up the Christmas vibes!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you might!), wrap them tightly in foil or plastic wrap and store in the fridge. I’ve found they keep well for up to 3 days without any loss of moisture or flavor, perfect for quick holiday breakfasts or snacks.

Freezing

This stromboli freezes beautifully. After baking and cooling completely, wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 2 months. When you want a quick breakfast, just pull one out!

Reheating

I prefer reheating in a toaster oven or regular oven at 350°F (175°C) for about 10-15 minutes to get the crust crispy again without drying out the filling. Microwaving works in a pinch but can make the crust a bit soggy, so I avoid it when possible.

FAQs

Final Thoughts

This Easy Christmas Breakfast Stromboli Recipe holds a special place in my holiday traditions because it brings everyone together first thing in the morning without fuss or last-minute scrambling. It’s warm, filling, and festive all at once — just what you want to start Christmas Day. I can’t wait for you to try it in your kitchen; trust me, once you do, it’ll be one your family looks forward to year after year.

Print