Let’s talk about one of my favorite recipe mash-ups: eggs benedict breakfast pizza. I know what you’re thinking – pizza for breakfast? Trust me, this combination just works. It takes everything we love about traditional eggs benedict and puts it on a crispy crust instead of an English muffin.
I started making this when I wanted something different for weekend brunch but didn’t feel like dealing with all the usual eggs benedict fuss. Why juggle multiple pots and timing everything perfectly when you can put it all on one pizza? Plus, there’s something really fun about serving breakfast in pizza form – it always gets people excited.
The best part? You can prep most of it ahead of time. Make the hollandaise and get your toppings ready the night before, then just assemble and bake in the morning. It’s perfect for those lazy Sunday mornings when you want something special but don’t want to spend hours in the kitchen.
Why You’ll Love This Breakfast Pizza
- Creative breakfast twist – This recipe combines two breakfast favorites – eggs benedict and pizza – into one fun and satisfying meal that’s perfect for weekend brunch.
- Easy-to-find ingredients – Everything you need is available at your regular grocery store, and the recipe uses convenient shortcuts like crescent rolls and hollandaise mix.
- Great for feeding a crowd – This breakfast pizza serves several people and is perfect for family gatherings, holiday mornings, or when you have overnight guests.
- Make-ahead friendly – You can prep some components in advance, like dicing the ham and shredding the cheese, to make assembly quicker in the morning.
What Kind of Eggs Should I Use?
For this breakfast pizza, regular large chicken eggs are your best bet – they’re readily available and will give you consistent results. Fresh eggs work better than older ones since they hold together nicely when beaten and create a better texture in the final dish. While brown and white eggs will both work equally well (there’s no difference except shell color!), what matters most is that they’re at room temperature before you start cooking. If you’re feeling fancy, you could use farm-fresh eggs, which often have darker, more orange yolks and can add nice color to your dish, but standard supermarket eggs will definitely do the job.
Options for Substitutions
This breakfast pizza is pretty adaptable – here are some helpful swaps if you need them:
- Crescent rolls: If you can’t find crescent rolls, you can use pizza dough or even puff pastry as your base. Just remember to pre-bake the crust according to package directions before adding toppings.
- Hollandaise sauce mix: While the mix is super convenient, you can make your own hollandaise from scratch using egg yolks, lemon juice, and butter. Or try a ready-made hollandaise from the store’s refrigerated section.
- Ham: Canadian bacon works great here (it’s traditional for Eggs Benedict!), or try crispy bacon, turkey ham, or even smoked salmon for something different.
- Cheddar cheese: Feel free to swap the cheddar with Swiss, Gruyere, or Monterey Jack – any good melting cheese will work nicely here.
- Eggs: While fresh eggs are key to this recipe, you can use liquid egg product – just make sure to use equivalent to 12 whole eggs (about 3 cups).
Watch Out for These Mistakes While Cooking
The trickiest part of making Eggs Benedict Pizza is getting the crescent roll crust just right – avoid the common mistake of not sealing the perforations completely, which can lead to the egg mixture seeping through and creating a soggy bottom.
Temperature control is crucial when preparing the hollandaise sauce – rushing the process or using too high heat can cause the sauce to separate or become lumpy, so keep the heat low and whisk constantly.
A frequent error is overcooking the beaten eggs before adding them to the pizza – they should be just barely set since they’ll continue cooking in the oven, and overcooked eggs will become rubbery and dry.
For the best results, let the crescent roll crust pre-bake for 5-7 minutes until lightly golden, and consider sprinkling the cheese directly on the crust first to create a barrier that helps prevent sogginess.
What to Serve With Breakfast Pizza?
This breakfast pizza is already pretty filling, but there are some great sides that can round out your morning meal perfectly! Fresh fruit is always a good choice – try a mixed berry bowl or some citrus segments to cut through the richness of the hollandaise and eggs. If you’re serving this for brunch, add a simple arugula salad with a light lemon dressing to balance out the hearty toppings. For drinks, skip the usual orange juice and try serving it with a spicy Bloody Mary or a crisp mimosa if you’re feeling fancy.
Storage Instructions
Keep Fresh: This breakfast pizza is best enjoyed right after making, but if you have leftovers, place them in an airtight container and pop them in the fridge for up to 2 days. The crescent roll crust might soften a bit, but the flavors will still be good!
Make Ahead: While this pizza is tastiest fresh, you can prep some components ahead of time. Cook your ham and beat the eggs the night before, storing them separately in the fridge. This way, assembly is quick and easy in the morning when you’re ready to bake.
Warm Up: To enjoy leftover slices, warm them in the oven at 325°F for about 10 minutes, or until heated through. I don’t recommend microwaving as it can make the crust soggy. If the hollandaise sauce has thickened too much, you can thin it out with a splash of warm milk.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 160-180 g
- Fat: 190-220 g
- Carbohydrates: 150-170 g
Ingredients
- 1 tablespoon butter
- 12 eggs, thoroughly beaten
- 2 packages crescent rolls (8 ounces each, refrigerated)
- 1 packet hollandaise sauce mix (0.9 ounce)
- 2/3 cup milk
- 1/4 cup butter
- 3 cups diced cooked ham
- 1 cup sharp cheddar cheese, shredded
Step 1: Preheat the Oven and Prepare Eggs
Preheat your oven to 400 degrees F (200 degrees C).
In the meantime, melt butter in a nonstick skillet over medium heat.
Pour in beaten eggs and cook them in the hot butter to your desired level of doneness, making sure to stir constantly.
Once done, remove the skillet from heat and set the scrambled eggs aside.
Step 2: Form the Crescent Roll Crust
Unroll the crescent dough and arrange the rolls on an ungreased 12-inch pizza pan, with the pointed ends facing the center.
Carefully press the seams together and work the dough up the sides of the pan to form a crust.
This will be the base for your delicious breakfast pizza.
Step 3: Prepare and Spread the Hollandaise Sauce
Prepare the Hollandaise sauce according to the package instructions, using 2/3 cup milk and 1/4 cup butter.
Once prepared, pour the sauce evenly over the crescent roll crust.
Ensure that the entire crust is well-covered to form a rich base for your toppings.
Step 4: Add Eggs, Ham, and Cheese
Spread the scrambled eggs evenly over the layer of Hollandaise sauce.
Next, top the eggs with diced ham, distributing it uniformly.
Finally, sprinkle cheese over the entire surface, ensuring all toppings are covered with a generous layer of cheesy goodness.
Step 5: Bake the Breakfast Pizza
Place the pizza in the preheated oven and bake until the bottom of the crust is lightly browned, which should take about 30 minutes.
Once the crust is golden and the cheese is melted, remove the pizza from the oven, allow it to cool slightly, and then serve hot for a satisfying breakfast treat.