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Egg & Cheese Stromboli

June 20, 2011

Introducing the Egg Stromboli – very simple ingredients combined to appeal to many different tastes.  I have mentioned that I go through phases with certain dishes, some lasting longer than others.  I went a couple months strong with frittatas (yum), and now I’ve moved on to the egg stromboli.  I mentioned in my Taco Roll post that I had intentions to test out other roll-like recipes, like this one…so here you go.

It is also very easy: scramble eggs, add mix-ins of your choice, place in bread dough & bake.  I combine eggs with egg whites, and really the number of eggs is your choice.  I have used 12 (8 eggs, 4 egg whites) for a heartier stromboli & less when I had more mix-ins.  Any meat would also work, or none at all.  I really hate to recommend it, but I actually do believe American cheese (good old Kraft singles) is the best cheese selection.  The creamy texture of this cheese…it just melts perfectly.

I decided the refrigerated pizza dough (vs french roll) is my recommendation for this one.  And I know I’m odd in the short cuts I make, such as using refrigerated dough.  I’ll make homemade bread in a heartbeat, but not pizza dough…yet.  I’m sure that phase is right around the corner.  For now, enjoy the Stromboli phase & consider this Egg & Cheese Stromboli for your next breakfast or brunch.


6 oz bacon of your choice (e.g. turkey, lower sodium, center cut, pancetta)
6 eggs
3 egg whites
1/2 cup fat free half & half (or sub milk)
1/4 tsp salt
1/4 tsp black pepper
crushed red pepper, to taste, optional
1 tbsp chopped fresh chives,  optional
1 refrigerated pizza dough
6 slices of American cheese


  • Preheat oven to 400 degrees.  Line rimmed baking sheet with parchment paper; arrange bacon on sheet.  Bake 15 – 20 min or until desired doneness.  Drain, crumble, & set aside.  Turn down oven to 375.
  • In a medium bowl, whisk together eggs, half & half & seasonings.  Over medium heat in a medium skillet, add egg mixture & cook & stir until liquid is absorbed, about 8 min.  Toss in bacon.
  • Roll pizza dough onto a greased cookie sheet.  Flatten dough so it makes a nice rectangle.  Place 4 cheese slices along the center of the dough; spread scrambled eggs on top of cheese.  Shred the remaining 2 slices & arrange on top of the eggs.  Seal the ends of the dough to make a roll.
  • Bake 20 – 22 min or until top is nicely browned.  Serve with salsa or as is.
I sometimes top the dough with egg wash before cooking…it gives it a nice golden color.  A nice touch, but not necessary.  Enjoy!
6 Comments leave one →
  1. June 20, 2011 10:48 pm

    Oh boy, this look incredible!!

  2. Lauren permalink
    June 24, 2011 5:56 pm

    That looks simply delish! Love this recipe.

  3. Christy permalink
    April 9, 2012 8:44 pm

    I made this for Easter brunch and it was super easy and delicious!

  4. February 8, 2014 9:23 pm

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