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Breakfast Calzones with Chorizo and Fried Eggs

These Breakfast Calzones are hearty and savory, stuffed with chorizo, peppers, onions and a fried egg. You can adapt the ingredients to use your favorites.

breakfast calzones

Cut the pizza dough into 8 equal portions.

I’ve included my recipe for pizza dough at the bottom of the post, but you can use pre-made pizza dough, of course. Make the pizza dough according to the recipe, allowing it to rise once, and then proceed with this recipe.

Use your imagination and whatever you have available to adapt the flavors to your family’s taste.  I used Chorizo sausage because my husband loves it, but you could use breakfast sausage if you want a less spicy filling. Omit the jalapeno if you don’t want the heat, or use a Habanero if you really love spicy food. That’s a breakfast that will wake you up!

Scroll through the step by step photos to see how to make Breakfast Calzones? 

pizza dough balls

Use pizza dough that has risen 1x. Divide the dough into eight pieces. Roll the pieces into balls.

 

components for breakfast calzones

Assemble all the components, then begin assembling the calzones working with one piece of dough at a time.

 

assembling a breakfast calzone

Spread the filling towards the front 1/3 of the dough round. Use a spoon to make a well for the egg.

 

a breakfast calzone with an egg

Place the egg in the well and gather the filling around it to hold it in place.

 

forming a calzone

Fold the top 1/2 of the dough over the filling bring it just short of the bottom of the dough. Fold the bottom edge of the dough over the top edge to form a tight seal.

 

Assembled Calzone

Fold the bottom of the dough over the top to form the crust. Pinch it closed.

breakfast calzones

The recipe makes 8 calzones. If you don’t need that many you can halve the recipe or make the full recipe and freeze extras for later.

 

breakfast calzones 4a

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Breakfast Calzone

Breakfast Calzone

Yield: 8 calzones
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

Breakfast Calzones are hearty and savory, stuffed with chorizo, peppers, onions and a fried egg. You can adapt the ingredients to use your favorites.

Ingredients

  • 16 oz (448g) Chorizo Sausage, or sausage of your choice
  • 1 large sweet onion, chopped (about 1-1/2 cups)
  • 1 large red bell pepper, chopped (about 1 cup)
  • 1 jalapeno pepper, chopped (optional)
  • 2 large cloves garlic, minced
  • Salt & Pepper to taste
  • 8 oz Jack cheese, shredded
  • 1/2 cup (4 oz, 112g) sour cream
  • 8 large eggs plus 1 egg for egg wash
  • 1 Recipe Pizza Dough, risen 1x

Instructions

Filling

  1. Remove the sausage from the casing. Heat 2 Tablespoons olive oil in a large saute pan. Crumble the meat into the pan and cook until nicely browned. Use a wooden spoon to break the meat into smaller chunks as it cooks. Remove the sausage from the pan, leaving the oil behind. Put the cooked sausage into a large mixing bowl to cool.
  2. Add the onion, peppers and garlic to the pan. Sprinkle about 1/2 tsp salt over the vegetables and cook, stirring frequently, over medium heat until softened and starting to brown. Toss the vegetables with the cooked sausage and set aside to cool.
  3. Toss the shredded cheese and sour cream with the cooled sausage mixture. Taste the filling for seasoning and adjust to your taste.

Assembly

  1. Working in batches to avoid crowding the pan, fry 8 of the eggs, sunny side up, in a little butter.
  2. Sprinkle each egg with salt and pepper. Cook just until the white is barely set and the yolk is still soft. As they're cooked, set the eggs on a plate to cool.
  3. Whisking the remaining egg with a pinch of salt and 2 tablespoons of water. Line two half sheet pans with parchment paper or a silicone baking mat.
  4. Divide the pizza dough into 8 equal portions. Roll each portion into a smooth ball. Cover the dough balls with a damp towel.
  5. Working with one dough ball at a time, roll into an 8" round. Brush the entire perimeter of the round with egg wash. Place a 1/2 cup of the sausage filling towards the front 1/3 of the dough, leaving 1" from the edge clear. Use a spoon to make a well in the center of the filling. Place 1 fried egg into the well. Gather the filling around the egg to make a nest. Fold the dough over the filling. Bring the top edge of the dough 1/2" short of the bottom edge. Use your fingers to pull the bottom edge of the dough over the top edge of the dough and pinch to form a tight seal.
  6. Place the calzone on the prepared sheet pan. Continue making the other calzones one at a time. You should fit 4 calzones per pan.
  7. Wrap the sheet pans in plastic and set in the refrigerator over night. (See note for instructions to make ahead and freeze).

Baking

  1. In the morning, take the pans out of the refrigerator and unwrap. Brush the top of each calzone with egg wash and sprinkle with coarse sea salt.
  2. Using a single edge razor or sharp knife, cut a small slit in the top of each calzone for steam to escape. Set aside while the oven preheats.
  3. Preheat the oven to 450°F. Slide the sheet pans into the oven and bake until puffed and golden brown, about 10-15 minutes. Serve warm.

Notes

To make ahead: Follow the recipe to step 14. Place the sheet pans with the calzones in the freezer for several hours or overnight until they are completely frozen. Wrap the calzones individually or place them in a freezer bag and freeze for up to three months. The evening before you want to bake move the calzones from the freezer to the refrigerator. Follow the baking instructions in the morning.

The recipe makes 8 calzones. You can halve the recipe or freeze extras for later.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Super Easy Pizza Dough

Super Easy Pizza Dough

Yield: Two 12" pizzas
Prep Time: 20 minutes
Rising Time: 2 hours
Bake Time: 15 minutes
Total Time: 2 hours 35 minutes

A great pizza starts with a great dough and homemade pizza dough is pretty easy to make.

Ingredients

  • 1 1/4 cups (10 oz, 300 ml) warm water
  • 1 packet ((2 1/4 teaspoons, 7g) instant dry yeast
  • About 3 cups (15 oz, 420g) all purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons olive oil
  • cornmeal

Instructions

  1. In a mixer bowl combine the water, yeast and 1 1/2 cups of the flour and mix until it looks like pancake batter. Cover the bowl and set aside for 30 minutes.
  2. If using a stand mixer, switch to the dough hook.
  3. Add the salt and olive oil. With the mixer on low speed, add the flour 1/4 cup at a time. The dough will begin to clear the sides of the bowl and gather on the hook. If mixing by hand continue with a spoon or spatula until the dough becomes too thick then turn the dough out onto a floured surface and finish kneading in the flour by hand.
  4. Increase the speed to medium and knead for 3-4 minutes or knead by hand for 5-6 minutes. Dump the dough onto a floured surface and knead into a smooth ball.
  5. Place the dough into a lightly oiled bowl and turn it over to coat the surface. Cover the bowl and leave in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  6. If you're baking the pizza in the oven, preheat it to 450° F. If you have a pizza stone preheat that too. Alternately, grilling the pizzas
  7. Dump the dough onto a floured surface, do not knead out the air. Using a bench scraper or sharp knife, cut the dough into 2 equal pieces.
  8. Gently form each piece into a ball by tucking the sides under the dough. Cover the dough balls and leave them to rise for 30 minutes.
  9. Visit this post to see how to shape the pizzas.
  10. Place each pizza round onto a wooden peel, pizza pan or baking sheet sprinkled heavily with corn meal.
  11. Finish with your choice of toppings and proceed to bake or grill.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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RoadLord

Friday 26th of June 2015

Awesome! Is there by chance a whole-wheat version available? If not, no worries, I can figure it out. I'll make a boatload of these babies and freeze 'em, super-tasty, quick breakfast treat!

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