Breakfast stromboli is the breakfast you didn’t know you needed. Pizza dough. Scrambled eggs. Sausage. Bacon. Cheese. Hot sauce. Rolled up. Baked until golden. Slice into rings. Breakfast done differently. 30 minutes.
Ingredients
Serves 4-6.
1 lb (450g) pizza dough, room temperature
6 large eggs
2 tbsp milk
½ lb (225g) breakfast sausage, cooked and crumbled
4 slices bacon, cooked and crumbled
1½ cups shredded cheddar or mozzarella cheese
2 green onions, sliced (optional)
Hot sauce (optional)
1 egg, beaten (for egg wash)
Salt and pepper to taste
Marinara or ranch for dipping (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Scramble Eggs
Whisk eggs, milk, salt, and pepper. Scramble in a skillet over medium heat until soft and just set (don’t overcook). Let cool slightly.
Step 3: Roll & Fill
Roll pizza dough into a 10×14 inch rectangle. Layer scrambled eggs, sausage, bacon, cheese, and green onions down the center. Add a dash of hot sauce if desired.
Fold the long sides over the filling, overlapping slightly. Pinch the seam to seal. Pinch ends closed. Place seam-side down on baking sheet.
Step 4: Egg Wash & Bake
Brush with beaten egg. Cut small slits on top for steam.
Bake 18-22 minutes until deep golden brown.
Step 5: Serve
Cool 5 minutes. Slice into rings. Serve with marinara or ranch for dipping. Breakfast rolled up. Genius.
Summary
Prep Time: 15 min | Bake Time: 22 min | Total: 37 min
Yield: 4-6 servings | Difficulty: Easy
Storage Notes
Fridge: 4 days. Reheat in oven or air fryer at 350°F for 5-7 minutes. Not freezer-friendly (eggs get rubbery). Great for brunch parties — assemble ahead, bake fresh.
Ham and cheese breakfast sliders are the brunch hero. Fluffy scrambled eggs. Salty ham. Melty Swiss cheese. Buttery Hawaiian rolls. Baked until golden. Perfect for feeding a crowd, breakfast on the go, or “I need food now.” 20 minutes. Gone in 5.
Ingredients
Makes 12 sliders.
12 Hawaiian sweet rolls (or slider buns), attached in a block
6 large eggs
2 tbsp milk
Salt and pepper to taste
12 slices deli ham (or about ½ lb / 225g)
6 slices Swiss cheese (or provolone)
For the Garlic Butter Topping:
¼ cup (60g) unsalted butter, melted
1 tsp Dijon mustard
1 tsp poppy seeds or everything bagel seasoning (optional)
1 tsp dried parsley (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
Step 2: Scramble Eggs
Whisk eggs and milk with salt and pepper. Scramble in a skillet over medium heat until just set (don’t overcook).
Step 3: Prepare Buns
Without separating individual rolls, slice the entire block of buns horizontally (top and bottom slab). Place bottom slab in the baking dish.
Step 4: Assemble
Layer ham, scrambled eggs, and Swiss cheese on the bottom slab. Place top bun slab over everything.
Step 5: Butter & Bake
Mix melted butter, mustard, poppy seeds, and parsley. Brush over tops of buns.
Cover with foil. Bake 10 minutes. Remove foil and bake 5-7 more minutes until golden and cheese is melted.
Prep Time: 10 min | Bake Time: 17 min | Total: 27 min
Yield: 12 sliders | Difficulty: Easy
Storage Notes
Fridge: 3 days. Reheat in oven or air fryer at 350°F for 8-10 minutes. Not freezer-friendly (eggs get rubbery). Great for brunch parties and busy mornings — assemble ahead and bake fresh.
Imagine a breakfast that feels like a warm hug, can be made ahead on a Sunday, and reheats to perfection all week long. That’s the magic of baked oatmeal. This dish transforms humble rolled oats into a hearty, sliceable cake with a custardy interior and a lightly sweet, crisp top.
It’s the perfect cross between a bowl of oatmeal and an oat bar—substantial enough to keep you full for hours, yet comforting and delicious. Best of all, it’s a blank canvas: throw in your favorite fruits, nuts, and spices for a breakfast that never gets boring. Say goodbye to rushed mornings and hello to a new breakfast staple.
The Science of the Custardy, Sliceable Texture
Baked oatmeal achieves its unique texture through a precise liquid-to-oat ratio and the power of eggs. Old-fashioned rolled oats are ideal because they retain their shape and chewy texture during baking, unlike quick oats which turn mushy. The liquid—typically a combination of milk and a binder like mashed banana, applesauce, or yogurt—hydrates the oats.
The game-changer is the eggs. As they bake, the eggs coagulate, setting the structure and binding the oats and liquid into a cohesive, sliceable custard, rather than a loose porridge. The baking powder provides a slight lift, creating a lighter texture. The key is letting it rest after baking; this allows the residual heat to fully set the starches in the oats, ensuring clean slices that hold their shape without being dry or gummy.
Ingredients
For the Base (Serves 6-9):
2 cups (180g) old-fashioned rolled oats (do not use quick oats)
½ cup (100g) packed light brown sugar or maple syrup
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 large eggs
2 cups (480ml) milk (any kind)
⅓ cup (80g) unsweetened applesauce, mashed banana, or Greek yogurt
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
Customizable Add-Ins (Choose 1-2 cups total):
1 cup fresh or frozen berries (blueberries, raspberries)
1 diced apple or pear
½ cup chopped nuts (walnuts, pecans)
½ cup chocolate chips
Instructions
1. Prep: Preheat oven to 375°F (190°C). Grease an 8×8 inch or 9×9 inch baking dish.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, brown sugar, baking powder, cinnamon, and salt.
3. Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk the eggs vigorously. Then whisk in the milk, applesauce (or banana/yogurt), melted butter, and vanilla until smooth.
4. Combine & Add Mix-Ins: Pour the wet ingredients over the dry ingredients. Stir with a spatula until just combined. Gently fold in your chosen add-ins (berries, nuts, etc.).
5. Bake: Pour the mixture into the prepared baking dish. Bake for 35-45 minutes, until the top is golden brown, the edges are set, and the center is just set (it may still look slightly soft, but shouldn’t be liquid).
6. Rest & Serve: Remove from oven and let cool in the pan for at least 15-20 minutes. This allows it to fully set for slicing. Serve warm, at room temperature, or cold.
7. Storage & Reheating: Once cooled, cover and refrigerate for up to 5 days. Reheat individual portions in the microwave for 60-90 seconds, or warm the whole dish in a 350°F oven for 10-15 minutes.
8. Pro-Tip for Meal Prep: Assemble the wet and dry ingredients separately the night before. In the morning, simply combine, pour into the dish, and bake for a fresh breakfast with no morning fuss.
Pro-Tips for Baked Oatmeal Perfection
Use Rolled Oats: This is crucial. Quick oats will absorb too much liquid and become a gummy brick.
Don’t Overmix: Stir just until combined. Overmixing can lead to a tougher texture.
Bake Until Just Set: The center should look set but still moist. Overbaking leads to dry oatmeal.
The Rest is Key: Letting it cool allows the custard to set, making it sliceable. Cutting into it immediately will result in a soupy mess.
Double the Batch: This recipe doubles perfectly for a 9×13 inch pan to feed a crowd or for more meal-prep portions.
Boost Protein: Use a higher-protein milk like soy or cow’s milk, or stir in a scoop of vanilla protein powder with the dry ingredients.
Serve It Your Way: Top with a splash of cold milk, a dollop of yogurt, a drizzle of nut butter, or extra maple syrup.
This Easy Baked Oatmeal is the reliable, delicious foundation for effortless mornings.
