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    YOU ARE HERE: Home » Recipes » Breakfast and Brunch » Savory Breakfast Strudel with Eggs Sausage and Swiss Chard

    By Carol · Published: Apr 14, 2018 · Modified: Apr 25, 2021 · This post may contain affiliate links. Please read my disclosure.

    Savory Breakfast Strudel with Eggs Sausage and Swiss Chard

    Jump to Recipe
    5 from 4 votes
    1 hour 15 minutes
    Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard is a breakfast your whole family will love and it's impressive enough for guests! #breakfast #eggs #sausage #brunch

    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 Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard:

    • 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 ½ 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:

    • Easy Hash Brown Frittata with Pesto and Goat Cheese
    • Muffin Pan Stratas with Basil and Sun-Dried Tomatoes
    • Hash Brown Frittatas with Kale, Bacon and Cheddar
    • Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere
    • Four Cheese Breakfast Strata with Zucchini and Tomatoes
    Savory Breakfast Strudel with Eggs Sausage and Swiss Chard

    Savory Breakfast Strudel with Eggs Sausage and Swiss Chard

    5 from 4 votes
    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!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Breakfast and Brunch
    Cuisine American
    Servings 8
    Calories 317 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • Cast Iron Pan
    • Silicone Basting Brush

    Ingredients
      

    • Cornmeal
    • ½ 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
    • ½ cup half-and-half
    • 2 cups shredded Swiss cheese - or white Cheddar cheese
    • 1 tube (14-ounce) refrigerated pizza dough
    • 1 large egg - beaten

    Instructions
     

    • 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 ½-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.

    Notes

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

    Nutrition

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Comments

    1. Sandra says

      April 09, 2022 at 3:15 pm

      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

      Reply
      • Carol says

        April 09, 2022 at 4:01 pm

        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!

        Reply
    2. Traci says

      April 09, 2022 at 12:16 pm

      5 stars
      This is perfect for Easter brunch!! Gorgeous, elegant, and so easy. Thanks for sharing!!

      Reply
      • Carol says

        April 09, 2022 at 1:02 pm

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

        Reply
    3. Becky says

      April 25, 2021 at 5:31 pm

      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.

      Reply
      • Carol says

        April 26, 2021 at 7:14 pm

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

        Reply
    4. Becky says

      April 25, 2021 at 8:12 pm

      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!!

      Reply
    5. Anonymous says

      February 07, 2019 at 3:44 pm

      5 stars

      Reply
    6. Karen says

      April 26, 2018 at 10:34 pm

      That’s pretty darn stunning! Love everything in there!!

      Reply
    7. Jim Huff says

      April 15, 2018 at 10:16 am

      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!

      Reply
      • Carol says

        April 15, 2018 at 5:31 pm

        Thanks, Jim and you bet! Hope you enjoy!

        Reply

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