Savory Breakfast Strudel

5 from 4 votes
1 hour 15 minutes
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Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard is a breakfast your whole family will love and it’s impressive enough for guests!

Photo of Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard in cast iron pan with knife after being baked..

The inspiration behind this recipe:

While grocery shopping last week, a beautiful magazine called Southern Cast Iron caught my eye.  The cover price is a whopping $12.99 but it’s only published six times per year and the overall look and feel of the magazine is very luxurious.  It’s also rare that I want to make EVERY recipe in a magazine!  This one’s a keeper and not one you rip a few recipes out of and throw in the recycle bin.

If that price is too steep, do check out their website.  It’s full of great recipes!  This version is inspired by one in the latest issue of Southern Cast Iron.

Photo of Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard in cast iron pan with gray napkin.

How to make a Savory Breakfast Strudel:

  • Start by cooking the greens.  The original recipe calls for collard greens but I used Swiss Chard instead.  You can use any greens you’d like such as kale, spinach or collards.

Photo of cooked Swiss chard in nonstick skillet.

  • Cook the eggs and the sausage.  The original recipe called for diced smoked sausage but I already had cooked Italian sausage in the freezer so used it instead.  This recipe is very versatile!

Photo of cooked scrambled eggs in nonstick skillet.

  • After cooking the filling ingredients, the rest takes a little bit of thought, but overall it’s not difficult.  The dough is simply store-bought pizza dough which makes the rest super simple!
  • Layer the ingredients or combine them as I did.
  • Place the filling within two inches of the top and bottom.
  • Make diagonal cuts that are approximately 1 1/2 inches wide.
  • Brush the dough with an egg wash.
  • Bring the bottom up (the end closest to you), then bring the strips up and over until you get to the end.

Photo of filling on dough with strips cut on the sides before enclosing the filling.

  • Brush the folded strudel with the egg wash and bake!

Photo of strudel with strips brought over the top and dough being brushed with egg wash.

Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard is a golden, delicious hot breakfast!

Close-up photo of Savory Breakfast Strudel with Eggs Sausage and Swiss Chard after baking.

Perfect for guests and so perfect for Mother’s Day, too!  The kids will love braiding the dough!

Photo of Savory Breakfast Strudel with Eggs Sausage and Swiss Chard cut into pieces in cast iron pan.

For more great breakfast and brunch items, check out my:

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Savory Breakfast Strudel with Eggs Sausage and Swiss Chard - Hero shot in cast iron pan after baking

Savory Breakfast Strudel

5 from 4 votes

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By: Carol | From A Chef's Kitchen
Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard is a breakfast your whole family will love and it's impressive enough for guests!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast and Brunch
Cuisine American
Servings 8
Calories 317 kcal


  • Cornmeal
  • 1/2 pound Italian sausage - or breakfast sausage, hot or mild, crumbled
  • 1 bunch scallions - white and light green part only, finely chopped
  • 2 tablespoons olive oil
  • 1 bunch Swiss chard - stems removed, chopped (about 4 cups)
  • 2 cloves garlic - minced
  • Salt and freshly ground black pepper - to taste
  • 2 tablespoons butter
  • 5 large eggs
  • 1/2 cup half-and-half
  • 2 cups shredded Swiss cheese - or white Cheddar cheese
  • 1 tube (14-ounce) refrigerated pizza dough
  • 1 large egg - beaten


  • Preheat oven to 400 degrees. Sprinkle an extra-large cast iron skillet or pizza pan with cornmeal. Set aside.
  • Brown the Italian sausage in a skillet or saute pan over medium-high heat, stirring often until browned and cooked through. Add the scallions and cook 1 more minute or until softened. Transfer to a paper towel-lined plate.
  • Wipe out the skillet. Heat olive oil over medium-high heat. Add the Swiss chard. Cook, stirring often for 2 to 3 minutes or until wilted. Add the garlic, cook 30 seconds or until fragrant. Season to taste with salt and black pepper. Transfer to the plate with the sausage.
  • Heat butter in the skillet you've been using over medium-heat. Whisk eggs and half-and-half together. Season with salt and black pepper. Pour into the skillet and cook 2 to 3 minutes, stirring often or until just cooked through. Be careful not to overcook as they will cook again in the strudel. Let cool.
  • Combine greens, sausage, eggs and cheese in a bowl.
  • Roll pizza dough into a 14 x 12-inch rectangle. Place into prepared cast iron pan or pizza pan. Place egg, greens and sausage mixture down the middle, leaving a 2-inch border on the top and bottom.
  • Using a sharp knife, cut 1 1/2-inch diagonal strips on both sides of filling. Brush with beaten egg.
  • Bring bottom of dough (side closest to you) up and over filling. "Braid" strips of dough diagonally over filling, alternating left and right. Tuck top and bottom pieces under to form a neat closure. Brush strudel with remaining egg wash.
  • Bake until browned and heated through, 35 to 40 minutes. Let cool 5 minutes before slicing.


MAKE AHEAD:  Cook sausage, greens and eggs.  Cool and refrigerate.  When ready to bake, proceed with dough.


Serving: 1 | Calories: 317kcal | Carbohydrates: 5g | Protein: 17g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 404mg | Potassium: 322mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2810IU | Vitamin C: 13mg | Calcium: 283mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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5 from 4 votes (2 ratings without comment)

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  1. After rolling into a 14X12 inch rectangle, do you put the filling in the middle of the long side so you can fold over the ends, or down the middle of the short side so you have more dough to pull over?
    Thank you

    1. Hi, Sandra, Thanks so much for your question. It does down the middle of the long side. The dough is pretty “stretchy” so it’s easy to pull the strips of dough over the filling. It’s nice to have a little bit of the filling exposed through the little crevices for presentation purposes. Thanks again and hope everyone enjoys!

    1. Thanks so very much!!! Yes, it’s great for Easter or any brunch! Best of all, the kids can help “braid” it. Thanks again!!

  2. Oh my goodness! I made this today for a late breakfast/lunch. Will definitely be making this again and again! I didn’t have Swiss chard and replaced with fresh spinach. So delicious and looks amazing.

    1. Hi, Becky, Thanks so much and so glad you all enjoyed! Spinach is a great substitute for Swiss chard so great call! Thanks again!

  3. 5 stars
    Made this this morning and is absolutely fabulous! We will definitely be making this again and again and again! Thank you for your fabulous recipes!!

  4. Looks like this will be on our next Breakfast for Dinner menu!! May have to try it sooner rather than later, looks so yummy! Thanx for the inspiration!