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Cheesy Bacon and Egg Breakfast Stromboli with Flaky Puff Pastry

Short Description: This Bacon and Egg Breakfast Stromboli wraps crispy bacon, fluffy scrambled eggs, and melted sharp cheddar cheese inside a golden, buttery puff pastry crust. Baked until beautifully crisp and flaky, this savory breakfast pastry is perfect for weekend brunches, family breakfasts, or special morning gatherings. Each slice delivers a delicious combination of cheesy eggs, smoky bacon, and delicate pastry layers.
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Total Time 45 minutes
Servings: 6
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 8 ounces bacon
  • 1 sheet puff pastry thawed according to package instructions
  • 5 large eggs scrambled
  • 1 cup sharp cheddar cheese shredded
  • 1 large egg beaten (for egg wash)
  • 1 teaspoon water
  • ½ teaspoon salt and pepper or to taste

Method
 

  1. Preheat the oven. Position the oven rack in the center and preheat to 400°F (200°C). Line a baking sheet with parchment paper suitable for this temperature.
  2. Cook the bacon. Cook the bacon in a skillet over medium heat until browned and crispy. Transfer to a paper-towel-lined plate to remove excess grease.
  3. Prepare the scrambled eggs. Scramble 5 large eggs in a nonstick skillet until just set. Remove from the heat and allow them to cool slightly before assembling the Stromboli.
  4. Roll out the pastry. Lightly flour a clean work surface. Unfold the thawed puff pastry and gently roll it into a 14 × 14-inch square. Pinch any seams created by the folds to seal them together.
  5. Arrange the bacon. Place 4 bacon slices in a horizontal row near the upper portion of the pastry and another 4 slices in a parallel row below, leaving approximately a 1-inch border around the edges.
  6. Add the eggs and cheese. Spread the scrambled eggs between the bacon rows, keeping the filling away from the pastry edges. Sprinkle the shredded sharp cheddar cheese evenly over the filling.
  7. Prepare the egg wash. In a small bowl, whisk the remaining egg with 1 teaspoon water. Lightly brush the mixture around the pastry perimeter.
  8. Roll the Stromboli. Starting from one side, carefully roll the pastry over the filling to create a compact log. Pinch the seam closed and tuck the ends underneath to seal.
  9. Prepare for baking. Transfer the Stromboli to the prepared baking sheet, seam-side down. Brush the entire surface with the remaining egg wash and lightly season with salt and pepper.
  10. Bake until golden. Place in the preheated oven and bake for 25–30 minutes, or until the puff pastry is deeply golden, crisp, and cooked through. The egg filling should reach 165°F (74°C).
  11. Rest before slicing. Remove from the oven and allow the Stromboli to rest for at least 5 minutes.
  12. Slice and serve. Cut into six portions using a sharp serrated knife and serve warm.

Notes

  • Puff pastry: Thaw according to package instructions before rolling into a 14 × 14-inch square. Keep the dough cool enough to handle without becoming sticky.
  • Bacon: Cook the bacon before assembling and drain excess grease on paper towels.
  • Eggs: Five eggs are used for the scrambled filling, while the sixth egg is reserved for the egg wash.
  • Cheese: Sharp cheddar provides a rich, savory flavor that complements the bacon and eggs.
  • Pastry border: Leave approximately 1 inch around the edges to make sealing easier and prevent the filling from escaping.
  • Egg wash: Mix the beaten egg with water and brush around the pastry edges and over the finished roll.
  • Sealing: Pinch the seam closed, tuck the ends underneath, and bake seam-side down.
  • Baking: Bake at 400°F (200°C) for 25–30 minutes, until the crust is deep golden brown.
  • Resting: Allow at least 5 minutes before slicing to help the filling settle.
  • Serving: Serve hot or warm, cut into six portions.
  • Food safety: Fully cook the bacon and scrambled eggs before assembly. The assembled breakfast pastry should be heated thoroughly, with the center reaching 165°F (74°C).
  • Timing: The stated total time is 45 minutes. Actual preparation may vary depending on pastry thawing and how quickly the bacon and eggs are cooked.