Egg Sausage Breakfast Calzones are a fun breakfast recipe that is not only fun to eat but also delicious – something the whole family will love.
These egg sausage breakfast calzones are the perfect way to start your morning. I love the taste of the eggs, pork sausage, onion, green pepper, and cheese wrapped up in pizza dough.
If you read my blog at all you know that I am a person that loves breakfast and also loves pizza. So, this is the perfect way to combine the two.
Helpful Tips
- Make the pizza dough before you start the filling.
- If you prefer not to make the pizza dough and use store-bought, use about 1 1/2 pounds.
- The top of the calzone can be brushed with an egg wash to give the crust a shiny golden appearance.
- Grease the working surface instead of flour when working with the dough.
- There is no need to use a rolling pin to make the circles. Use your fingers to pat out the dough into circles.
- Use your fingers to pinch the edges of the dough together to seal the edges of the calzone. You can also use a fork to seal the edges.
- To reheat the calzones preheat the oven to 350. Bake until the desired temperature.
Ingredients you will need to make these easy breakfast calzones
Pizza Dough
- All-Purpose Flour
- Yeast
- Sugar
- Salt
- Water
- Olive Oil
Filling
- Pork Sausage
- Butter
- Green Pepper
- Onion
- Eggs
- Cheddar Cheese
- Salt and Pepper
What other ingredients would work for a breakfast calzone?
- Canadian Bacon
- Bacon
- Ham
- Spinach
- Mushrooms
- Broccoli
- Mozzarella, Monterey Jack, American, or why not Pepper Jack
Steps for making Sausage and Egg Calzones
Steps one and two
Start by making the pizza dough. Add the flour, yeast, sugar, and salt in a medium bowl. Add the water and the olive oil, and mix until well combined.
Steps three and four
Add enough flour to form a soft dough. Set aside and let rise.
Steps five, six, and seven
In a large skillet brown the pork sausage. In another skillet add the butter, green pepper, and onion. Cook until softened.
Steps eight and nine
Add scrambled eggs to the green pepper and onion in the skillet. Cook until the eggs are no longer runny.
Steps ten, eleven, and twelve
Take the dough and divide it into six equal parts. Each dough ball is patted out to a seven to eight-inch circle. The pork sausage is divided between the calzones.
Steps thirteen, fourteen, and fifteen
Eggs are divided between the calzones. Then each calzone has cheese placed on top of the eggs. The last step is to fold the dough over the top of the ingredients, and each one is sealed shut.
Steps sixteen and seventeen
Place the calzone on a prepared baking sheet. Place in the oven and bake until golden brown.
Can you freeze calzones?
Yes, you sure can. I like to freeze the calzones before they are baked. All you need to do is take them out of the freezer, put them on a baking pan, pop them into a preheated oven, and bake them like you would if they were freshly made (add a few extra minutes on the baking time).
Take a look at these other breakfast recipes:
If you make these egg sausage breakfast calzones, I would love to hear about it! Please leave me a comment and a rating.
Egg Sausage Breakfast Calzones
Ingredients
- 12 ounces pork sausage
- 1 tablespoons butter
- 1/3 cup green pepper chopped
- 2 tablespoons onion chopped
- 6 eggs
- Salt and pepper to taste
- 1 cup cheddar cheese shredded
Pizza dough
- 2 1/4 -2 1/2 cups flour
- 2 1/4 teaspoons yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup water warm
- 1 tablespoon olive oil
Instructions
- For the dough add 1 cup of flour to a medium bowl along with the yeast, sugar, and salt and mix well. Add the warm water and olive oil and stir in.
- Gradually add the remaining flour until you have a soft dough. Grease the bottom of the bowl and turn the dough over. Let the dough rise while you prepare the filling.
- Brown the pork sausage in a skillet until it is no longer pink. Remove the excess grease. Set aside.
- In a clean skillet add the butter, green pepper, and onion. Cook until they start to soften.
- In a small bowl add the eggs and beat. Pour the eggs over the onions and peppers and set aside.
- Stir the eggs as they begin to set. Cook until the eggs are no longer runny. Take off the heat.
- Preheat the oven to 400 degrees F. Grease a large baking sheet.
- Divide the dough into 6 balls. On a greased surface pat the balls into 7 to 8-inch circles. Divide the sausage between the calzone using just half of the circle. Top the sausage with the eggs and then the cheese.
- Pull the side of the dough that does not have the ingredients over top of the sausage and eggs. Seal the ends with a fork.
- Place the calzones on the prepared baking sheet. Place in the oven and bake for 13 to 15 minutes or until golden brown.
Notes
- Make the pizza dough before starting the filling. Let the dough rise while preparing the other ingredients.
- If you prefer not to make the dough, you will need about 1 1/2 pounds of pizza dough.
- Divide the dough into six balls. Make all of them into the circles and then fill them with the sausage and eggs. This will make it easier to divide the ingredients evenly.
- Leftovers can be reheated in the oven. Bake at 300 until heated through.
- Leftover calzones can be frozen. Place in an airtight container or a freezer bag before freezing.
- No need to thaw them before heating them after they have been in the freezer. Bake until they are heated through in a 300-degree F oven.
Nutrition
This recipe was originally published on July 2, 2018. It has been updated with new content and pictures on July 25, 2024.
That’s a hearty and delicious breakfast!
Really creative dish! And tasty, too — the best kind. 🙂 Thanks!
Homemade pizza dough is so easy to make—I have NO excuse not to make a batch of your breakfast calzones. Bill would adore these, too! Happy 4th!
I bet I can get my kids to try a breakfast sandwich made like this! I mean, who doesn’t love a good calzone? This is such a great idea, Dawn! They look soooo delicious! 🙂
Oh, I am a huge fan of calzones! I’ve never thought about making a breakfast version, but I would be all about these. Love it! This sounds like a great breakfast for a summer weekend!
I made this this morning exactly according to recipe and it came out wonderfully!!!. I only made half the batch since it was for two. I made them bigger for like a one dish breakfast. The crust was so nice. It baked up lovely. I made it thin but it was still soft while maintaining structure to hold the eggs. This one is a keeper! Thanks for sharing. I can’t wait to share this dish with others.
Thank you Steffanie! I am so happy that you liked this recipe. I hope that you will try more of my recipes!