We love breakfast, and we love eating breakfast for dinner too! That’s what inspired this spinach breakfast Stromboli recipe. You can make it up to 4 hours ahead of time then bake it all at once—this recipe will feed a crowd and they’ll love it!
The directions call for you to cool the eggs before adding it to the pastry. That might sound kind of odd because, well, who likes cold eggs? But there’s actually a great reason—cooling the eggs will keep the heat from melting the butter in the puff pastry, producing a lighter, flakier crust.
To seamlessly transfer your freshly baked spinach egg breakfast Stromboli to a serving tray, simply slide the parchment paper onto the tray, then gently pull the paper out from underneath.
Spinach and Egg Breakfast Stromboli Recipe
- 2 Tbsp unsalted butter
- 10 oz bag baby spinach, coarsely chopped
- 6 eggs, well beaten
- 1/4 cup milk
- 1/2 tsp kosher salt
- pepper, to taste
- 1 sheet puff pastry, thawed but still cold
- 1 cup mozzarella cheese, shredded, or Monterey jack or white cheddar
- 1 tsp egg, beaten with water for egg wash
- Place rack in center of oven then preheat to 425 degrees. Line a baking sheet with parchment paper, lightly coat with cooking spray then set aside.
- Place a large skillet over medium heat then add butter. Once butter has melted, add chopped spinach then cover and let cook 2 minutes. Uncover and continue cooking until spinach has wilted and become dark green. Add eggs, milk, salt and pepper then stir until eggs are completely cooked—approximately 3–5 minutes.
- Remove from heat then let cool completely. If you are in a big rush, place in the freezer approximately for 5 minutes until eggs are completely cool. Unfold and roll the puff pastry sheet on a lightly floured surface into a 16" x 16" square.
- If necessary, remove excess moisture from the egg-spinach mixture using paper towels to blot. Place egg mixture in center of puff pastry. Form a 4" wide line running the entire width of the pastry and leave a 1" border along left and right sides. Sprinkle cheese over eggs.
- Brush around perimeter of dough with egg wash then fold the top edge of dough all the way up and over the filling. Brush top of dough with egg wash then fold the other side of the dough to overlap the first.
- Transfer Stromboli to prepared baking sheet, turning it to ensure the seam is on bottom. Tuck sides under to seal filling inside then brush entire roll with remaining egg wash. Sprinkle with a little kosher salt and pepper then make a few slits in the top with a sharp knife to create air vents. (At this point, you may store the Stromboli in the fridge up to 4 hours before baking.)
- Bake 25–30 minutes or until the crust is an even, deep golden brown color. Remove from oven then let rest 5 minutes before slicing and serving.
If you choose to substitute frozen spinach, defrost then squeeze dry before adding to eggs!