Transform your breakfast experience with this Eggs Benedict Breakfast Pizza, which combines the classic flavors of Eggs Benedict into an easy-to-make pizza that’s perfect for feeding a crowd. This dish is ideal for brunch gatherings and offers a unique twist on traditional breakfast favorites.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16
Ingredients:
- Butter: 1 tablespoon, plus ¼ cup for sauce
- Large Eggs: 12, well beaten
- Crescent Rolls: 2 (8 ounce) cans, refrigerated
- Hollandaise Sauce Mix: 1 (.9 ounce) package
- Milk: ⅔ cup
- Cooked Ham: 3 cups, diced
- Sharp Cheddar Cheese: 1 cup, shredded
Directions:
- Preheat Oven and Prepare Eggs:
- Preheat the oven to 400 degrees F (200 degrees C). Melt 1 tablespoon of butter in a nonstick skillet over medium heat. Add the beaten eggs and cook, stirring constantly, until they reach your desired doneness. Remove from heat.
- Prepare the Crust:
- Unroll the crescent dough and arrange the pieces on an ungreased 12-inch pizza pan, with points facing the center. Press the seams together and up the sides of the pan to form a crust.
- Make Hollandaise Sauce:
- Prepare the Hollandaise sauce according to package instructions using ⅔ cup milk and ¼ cup butter. Pour the sauce evenly over the prepared crescent roll crust.
- Assemble the Pizza:
- Spread the scrambled eggs evenly over the Hollandaise sauce, then layer with diced ham and sprinkle with shredded Cheddar cheese.
- Bake:
- Bake in the preheated oven until the bottom of the crust is lightly browned, about 30 minutes.
- Serve:
- Cut into slices and serve hot, perfect for a delightful and filling breakfast or brunch.
Editor’s Note:
- This dish is also known as “Scrambled Egg Breakfast Pizza” and has appeared in Allrecipes Magazine.
Nutrition Facts (per serving):
- Calories: 300
- Total Fat: 21g (Saturated Fat: 9g)
- Cholesterol: 173mg
- Sodium: 729mg
- Carbohydrates: 12g (Sugars: 3g)
- Protein: 14g
- Vitamin C: 9mg
- Calcium: 90mg
- Iron: 2mg
- Potassium: 157mg