Easy Christmas Breakfast Stromboli Recipe

This Easy Christmas Breakfast Stromboli Recipe is my go-to for a festive morning that feels indulgent without being complicated. Whether you’re hosting overnight guests or just want to treat your family to something special with minimal fuss, this stromboli delivers on all fronts. It’s crazy how a handful of simple ingredients can come together and create those warm, comforting holiday vibes in every bite.

I first made this on a snowy Christmas morning when time was tight, and it instantly became a favorite. You’ll love that it’s built on basic staples like eggs, sausage, cheese, and pizza dough – so it’s affordable, quick, and crowd-pleasing. Plus, it’s perfect for making ahead and reheating later, meaning less hustle in the kitchen while everyone enjoys the day. Seriously, you don’t want to miss trying this Easy Christmas Breakfast Stromboli Recipe for your next holiday breakfast.

Ingredients You’ll Need

The ingredients here are straightforward, but each plays a key role in the layers of flavor and texture. I recommend using quality breakfast sausage for that perfect savory punch, and the Colby Jack cheese melts beautifully to give you gooey, cheesy pockets in every slice.

• Thin crust refrigerated pizza dough: This makes assembly quick and easy—no need to fuss with homemade dough when time’s tight.
• Pork breakfast sausage: Cooked and crumbled for a hearty, savory filling. Don’t skip draining it well to keep your stromboli from getting soggy.
• Large eggs: Soft scrambled eggs add a creamy texture that pairs perfectly with the sausage.
• Shredded Colby Jack cheese: Its mild flavor and great melting quality make it my cheese of choice, but sharp cheddar works if you like a bit more bite.

Variations

I love making this recipe my own by tweaking the fillings depending on what I have on hand or the crowd’s preferences. Don’t be shy—this is a versatile dish!

• Meat-free version: I once swapped out the sausage for sautéed mushrooms and spinach, and it was just as satisfying for my vegetarian friends.
• Cheese upgrade: Adding a bit of mozzarella along with Colby Jack amps up the gooey factor in a delicious way.
• Spicy twist: A pinch of red pepper flakes in the sausage or a dash of hot sauce on the side gives a nice kick if you like a little heat in the morning.

How to Make Easy Christmas Breakfast Stromboli Recipe

Step 1: Prepare the fillings

Start by cooking and crumbling your pork sausage in a skillet over medium heat. Drain it well so there’s no excess grease — it keeps the stromboli from turning soggy inside. Meanwhile, soften scramble the eggs by whisking them gently and cooking over low heat until just set but still creamy. Let both cool slightly before assembling.

Step 2: Roll out and layer the dough

Unroll the refrigerated pizza dough onto a parchment-lined baking sheet. I prefer this method because it keeps cleanup easy and the dough from sticking. With the dough laid flat, scatter the crumbled sausage evenly, then spoon the soft scrambled eggs and sprinkle the shredded cheese on top. You want a good balance so every bite has sausage, eggs, and cheese.

Step 3: Shape and seal the stromboli

Carefully roll the dough lengthwise, tucking the filling in as you go, like a giant breakfast burrito. Pinch the edges and ends firmly to seal everything inside—this step is crucial to keep the stuffing from oozing out during baking. Don’t rush this part; take a moment to press and secure the seams for a neat, golden crust.

Step 4: Bake until golden and bubbly

Bake at 375°F (190°C) for about 25 to 30 minutes, turning once halfway through if you want an even bake. You’ll know it’s done when the crust is golden brown and the cheese starts bubbling through little cracks. Let it rest for 5 minutes before slicing—trust me, patience here pays off because the filling firms up nicely.

How to Serve Easy Christmas Breakfast Stromboli Recipe

Garnishes

I like to keep garnishes simple: a sprinkle of chopped fresh parsley or a light drizzle of hot honey really elevates the dish without overwhelming it. Sometimes, I serve with a side of sour cream or even a little salsa for dipping—that combo adds brightness and a touch of tang without stealing the spotlight.

Side Dishes

This stromboli goes wonderfully with simple sides like fresh fruit salad or roasted breakfast potatoes. On busy holiday mornings, I love pairing it with a quick arugula salad tossed with lemon vinaigrette to balance the richness. And don’t forget a cup of strong coffee or hot cocoa to round out the meal!

Creative Ways to Present

For special occasions, I’ve rolled the stromboli into smaller individual logs—perfect for gifting or buffet-style serving. Another time, I cut it into pinwheels after baking and arranged them on a festive platter with sprigs of rosemary for a Christmas-themed touch. Little presentation tweaks like these make your breakfast feel extra celebratory.

Make Ahead and Storage

Storing Leftovers

Any leftover stromboli I wrap tightly in plastic wrap and then foil before putting it in the fridge. It keeps well for 3 to 4 days, and I find the flavors even deepen as it rests overnight. Just be sure to cool it completely before wrapping to avoid sogginess.

Freezing

I often double the recipe and freeze an unbaked stromboli wrapped tightly in foil. When I’m ready to bake it, I thaw overnight and bake as usual. It’s a lifesaver for busy holiday mornings when you want breakfast ready with no stress!

Reheating

To reheat leftovers, I pop slices into a toaster oven or regular oven at 350°F for about 10 minutes until warmed through and the crust is crisp again. Microwaving is fine in a pinch but can make the dough a bit chewy, so I save that for the quickest fix.

FAQs

Final Thoughts

I honestly can’t recommend this Easy Christmas Breakfast Stromboli Recipe enough when you want a breakfast that feels festive but doesn’t tie you to the kitchen all morning. It’s a real crowd-pleaser and so adaptable — just how I like my holiday meals! Once you make it a couple of times, you’ll start thinking up your own filling combos, too. So go ahead, try it out this year and watch it disappear fast at your breakfast table.

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