Eggs Benedict Breakfast Pizza

Eggs Benedict Breakfast Pizza

51 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m

“Super easy to make with all the great flavor of Eggs Benedict. Feed a crowd.”

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Adjust Servings

Original recipe yields 16 servings



  1. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly.
  2. Preheat an oven to 400 degrees F (200 degrees C). Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust.
  3. Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.
  4. Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.

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Reviews (51)

Rate This Recipe


This dish is delish! Only thing I would do different is to pre-bake the crust a bit before loading all the goodies on top. The edges were cooked but center was still a bit underdone. I'll be making this again for sure.



Delicious! :) We made it tonight and followed the directions, except for we made our own crust. It turned out fabulous! We used Knorr's Hollandaise Sauce mix. One piece is very filling. Next time we'll play around to add our favorite toppings (mushrooms, sun-dried tomatoes, peppers). Mmmm! Perfect for any time of the day!



What a great idea! Didn't turn out quite as nice as I was hoping, but still pretty good and a great change from our normal breakfasts. I baked the crust for about 3-4 minutes first, then added the toppings. It really only needed to bake about 12-15 minutes after that. 30 minutes would have been way too long.

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Amount Per Serving (16 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 192 mg
  • 64%
  • Sodium
  • 729 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Breakfast Bacon and Sausage Pizza


next recipe:

Scrambled Egg Breakfast Casserole