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Eggs Benedict Breakfast Pizza

Eggs Benedict Breakfast Pizza

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
LOU SAN ANTONIO

LOU SAN ANTONIO

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

zonasun
57

zonasun

5/15/2009

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.

Katy
50

Katy

4/30/2009

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!

HARTMR
34

HARTMR

7/13/2009

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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