These breakfast scramble calzones are a family favorite! 👪 Everyone enjoys these little pizza-dough parcels stuffed with smoked ham, scrambled eggs, and cheddar cheese. I’ve added some onions and red bell pepper for extra flavor and color. Trust me, these calzones will make your house smell delicious!
One thing to love about this recipe is that everything can be prepped ahead of time. The pizza dough can be made the night before and simply prove overnight in the fridge. This actually results in a tastier dough! ☺ The scrambled eggs, fried onions, red peppers, diced ham, and grated cheese keeps well in the fridge, too. If you’re really in a hurry, and want to serve these in the morning, just make the calzones for supper sometime and freeze the leftovers to defrost for a busy morning. We’ve always made these calzones for supper because my Mom has been a long time believer in having breakfast for supper a few times per month.
Make this recipe this weekend for brunch or supper! Your family will really enjoy the classic breakfast fare of ham-and-eggs with a delightful twist! 🍖🥚🧀Print
These delicious breakfast cramble calzones are packed with scrambled eggs, ham, cheese, onions, and bell peppers to make a protein-packed breakfast that will stick with you!
For the Pizza Dough
- 5 cups bread flour (500g), plus more for dusting
- 3 teaspoons fast-action yeast (10g)
- 2 teaspoons fine salt (10g)
- 2 tablespoons olive oil
- about 1 1/3 cups room-temperature filtered water (340 ml)
For the Filling
- 3/4 of a red bell pepper, finely chopped
- 1 small yellow onion, finely chopped
- 2 tablespoons butter
- 5 large eggs
- 2/3 cup whole milk
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 1 cup smoked ham, diced
- 3/4 cup extra-sharp cheddar cheese, grated
For the Topping
- 1/3 cup extra-sharp cheddar cheese, grated
Making the Pizza Dough (20 minutes + 1 hour proving time)
- Place the bread flour in a large mixing bowl. Add the yeast and salt on opposite sides of the bowl and mix them into the flour.
- Pour in the olive oil and half of the water. Start mixing by hand, gradually adding enough water to pick up all the flour and to create a soft, slightly sticky dough.
- Turn out the dough onto a lightly floured surface and knead for 10-15 minutes until smooth and stretchy.
- Shape the dough into a ball, place in an oiled bowl, cover tightly with plastic wrap, and leave to prove until at least doubled in size, about 1 hour.
Preparing the Filling (40 minutes)
- While the dough is proving, finely chop the onions and red bell pepper.
- Melt 1 tablespoon of butter in a small frying pan over medium heat, and fry the peppers and onions until both are soft. Spoon into a bowl and set aside.
- In a large skillet over medium heat, melt 1 tablespoon of butter until it sizzles. In a medium bowl, whisk together the eggs, milk, and seasonings, then pour into the skillet.
- Leave the eggs undisturbed for a minute or two, then scramble them up with a metal flipper. Continue cooking, stirring frequently, until the eggs are no longer wet.
- Dice up the ham and grate the cheddar cheese. Set aside.
Assembling the Calzones (30 minutes + 30 minutes baking time + 20 minutes cooling time)
- Preheat the oven to 450 F. Have a large baking stone or parchment-lined cookie sheet ready.
- Once the dough has doubled in size, turn it out onto a floured surface and punch it down all over to knock out large pockets of gas.
- Divide the dough into 8 equal pieces, using a kitchen scale for accuracy.
- To shape each calzone, punch each piece of dough into a rough circle. Place the scrambled eggs, vegetables, ham, and a sprinkle of cheese in the center, then fold over one side to create a half-moon shape. Pinch tightly to seal. Repeat with the other pieces of dough, being careful not to over-stuff them.
- Space out the calzones on the baking stone and sprinkle some grated cheese over each one.
- Bake at 450 F for 10 minutes, then lower the temperature to 400 F and bake for about 20 minutes, until the calzones have risen and are a light golden brown.
- Move the calzones to a wire rack to cool for about 20 minutes. Serve warm.
- If you’re in a hurry, make the pizza dough the night before and let it prove, tightly covered, in the fridge overnight. This will actually result in a better-flavored dough.
- All of the filling components can be prepared ahead of time and just kept in the fridge until needed.
- Freeze leftover calzones and defrost for a speedy breakfast.
- The pizza dough can be used to make homemade pizzas and Strombolis too.