Thaw and unroll the puff pastry dough on a sheet of foil or parchment paper. Preheat the oven to 350 degrees.

In a skillet, saute the mushrooms until done. Remove and spread on bottom of puff pastry (in the center, leaving the sides clear.) In the same skillet, cook and drain the bacon. Crumble and place on pastry on top of the mushrooms. Sprinkle 1/2 of the cheese on top.

Beat the eggs, milk and salt; add spinach and green onions. Scramble over medium heat until partially set, but not completely firm. Spread the scrambled egg mixture over the other ingredients on the pastry and top with the remaining cheese.

To seal the puff pastry: take a knife and make 1" lateral slices on each side of the plain pastry dough (perpendicular to the ingredients in the middle of the pastry dough.) The slices will make it look like you have a "caterpillar" of ingredients in the middle with 10-12 "legs" coming off the sides. Start at the top and fold in each 1" section as if you were braiding the dough, first left, then right, etc. If this process seems too complicated, simply tuck in the ends and roll the dough as if it were a burrito to seal.

When puff pastry has been completely sealed by criss-crossing the sections, move the foil to a baking sheet and place in the oven for 35 minutes - or until the crust is golden brown.

Let cool for 5 minutes, slice and serve.


This is an elegant, flavorful breakfast that's sure to impress any guests. Flaky pastry surrounds delicious eggs, spinach, bacon, mushrooms and cheese.

Mr Breakfast would like to thank mrbreakfast_lvr for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 5 votes.

From brunch gang

Rating (out of 5):

Really fantastic. Looked amazing and tasted great. A little truck to make but worth the effort. Got 5 servings out of it. 5 thumbs up!

Comment submitted: 10/26/2011 (#13076)



From J.D.

Why not just use fresh baby spinach?

Comment submitted: 5/30/2010 (#10584)



From Kris

Rating (out of 5):

This is great. I suggest making in on a sheet of aluminum foil to make it easier to transfer to the cookie sheet. I have made this several times.

Comment submitted: 3/31/2010 (#10211)



From MichiganDan (Team Breakfast Member)

Rating (out of 5):

You can freeze them, but make sure that you REALLY squeeze the spinach dry before mixing in. I might even toss a Tablespoon of flour with the spinach to make sure it doesn't get runny when you freeze. Fully defrost the stromboli to room temperature before baking and it should work!

Comment submitted: 7/24/2009 (#8450)



From Mamma Mia

Can this be prepared except for the baking and frozen for baking later. Thank you. Would like to do this for a post wedding brunch. Donna

Comment submitted: 7/23/2009 (#8446)



From Misfit Inn B&B

Rating (out of 5):

This recipe tastes wonderful and makes a fantastic presentation to family or guests!

Comment submitted: 5/11/2009 (#8100)



From t. spacey

Rating (out of 5):

This recipe was amazing. Mine wasn't quite as pretty as yours, but I bet it tasted as good. Thanks for a winner.

Comment submitted: 6/11/2008 (#5503)

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