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Eggs Benedict Breakfast Pizza
A delicious twist on the classic Eggs Benedict, this breakfast pizza features a buttery crescent roll crust, creamy Hollandaise sauce, scrambled eggs, savory ham, and melted cheddar cheese. Perfect for a special brunch or an indulgent breakfast treat.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6–8 servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
1 tablespoon butter
12 large eggs, well beaten
2 (8-ounce) cans crescent roll dough
1 package Hollandaise sauce mix
2/3 cup milk
1/4 cup butter
3 cups cooked ham, diced
1 cup shredded cheddar cheese
Instructions
1. Preheat Oven:
- Preheat your oven to 400°F (200°C).
2. Cook the Eggs:
- Melt 1 tablespoon butter in a non-stick skillet over medium heat. Pour in the beaten eggs and cook, stirring constantly, until the eggs reach your desired doneness. Remove from heat and set aside.
3. Prepare the Crust:
- Unroll the crescent roll dough and place the rolls on an ungreased 12-inch pizza pan with the points facing the center. Press the seams together and press the dough up the sides of the pan to form a crust.
4. Make the Hollandaise Sauce:
- Prepare the Hollandaise sauce according to the package directions, using 2/3 cup milk and 1/4 cup butter. Once the sauce is ready, pour it evenly over the crescent roll crust.
5. Assemble the Pizza:
- Spread the scrambled eggs evenly over the Hollandaise sauce. Top with the diced ham, and then sprinkle the shredded cheddar cheese evenly over the top.
6. Bake:
- Bake in the preheated oven for about 30 minutes, or until the bottom of the crust is lightly browned and the cheese is melted and bubbly.
7. Serve:
- Remove from the oven, slice, and enjoy your breakfast pizza hot.
Notes
For a touch of freshness, garnish with chopped parsley or chives before serving.
Serve with a side of fruit salad for a balanced brunch.