Breakfast Calzone

This delicious Breakfast Calzone filled with scrambled eggs, spinach, broccoli, and cheddar cheese is an easy way to make breakfast for the whole family. This recipe comes together with just 10 minutes of active cook time and 20 minutes in the oven. It is just the type of thing to make when the whole family is home.

I absolutely love this recipe. It is easy to prepare, and it is a full meal! I added my favorite vegetables – spinach and broccoli, plus scrambled eggs and cheddar – but there are so many different ways you could prepare this breakfast calzone. You could add cooked and crumbled breakfast sausages, bacon, or chorizo to add some extra protein. You could add jalapeños and salsa to add a kick of spice. Or you could add pesto, tomatoes, and mozzarella to give the meal an Italian twist. The possibilities are endless.

Since I only have two people to feed, we had plenty of this Breakfast Calzone leftover. It became a handy go-to breakfast for a couple of days. While the crescent roll lost its crispness, the calzone still tasted great. Reheating in the oven or toasted oven instead of the microwave would likely bring the crust back to life, if you have the time to spare.

The Breakfast Calzone starts with Crescent Roll Dough – this is a huge timesaver. Pinch the seams together and roll it out until it is about 20% bigger.Next you need to scramble up 6 eggs, undercooking them so that they are about 90% cooked. The breakfast calzone will bake for 20 minutes, so I undercooked the eggs a little so that they would still be light and fluffy not rubbery.The broccoli gets cooked half way and then it finishes cooking while the calzone bakes.

To assemble the Breakfast Calzone you simply layer spinach, scrambled eggs, cheese, and broccoli on the dough and then fold over the ends and braid the sides together holding all of the ingredients inside the dough.

Charles wanted me to tell you that if you want to use a less sweet dough, you can use pizza dough instead of Crescent Roll Dough. Pillsbury makes a thin crust pizza dough that unrolls to be just the right thickness, and it would be a great substitution for the Crescent Roll Dough.

CourseBreakfast

CuisineAmerican

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Ingredients

1Head of Broccoli
6Large Eggs
Salt and Pepper
1tube of Crescent Roll Dough or Pizza Dough
1cupof Baby Spinach
1teaspoonFlour
1/2cupof Shredded Cheddar Cheese
1tablespoonsButter

Instructions

Heat your oven to 350 degrees.
Rinse the broccoli in water, then slice the florets off the broccoli and place into a bowl. Microwave for 1 minute. This will partially cook the broccoli.
Next, prepare the scrambled eggs. Whisk the eggs together, and pour into a nonstick skillet heated over medium low heat. Season the eggs with salt and pepper, and stir frequently until the eggs are about 90% cooked. You want them to be a little runny.
Dust the flour over a work surface and lay out the crescent roll dough. Pinch the seams together, and roll out the dough so that it increases in size about 20%.
Spread the spinach out in the center of the dough.
Add the scrambled eggs on top of the spinach.
Layer the cheese over the cheese on top.
Lastly add the broccoli.
You can either simply fold the dough over the fillings, or you can braid the dough.
Place on a baking sheet and bake for 10 minutes. Then melt the butter and brush it over the dough. Return the breakfast calzone to the oven for 10 more minutes.
Slice and serve.