Savory Eggs Benedict Egg Rolls

Love breakfast but tired of the same old eggs and toast routine? I totally get it. Sometimes you want something that combines your favorite breakfast flavors in a fun, unexpected way – especially on lazy weekend mornings when you have time to play around in the kitchen a bit more.

That’s where these eggs benedict egg rolls come in. They take everything you love about the classic brunch dish and wrap it up in a crispy package that’s perfect for dipping. Plus, you can make a batch ahead and reheat them whenever the craving strikes.

What Kind of Canadian Bacon Should I Use?

Canadian bacon is actually quite different from regular bacon – it’s made from lean pork loin rather than pork belly, making it more similar to ham. For this recipe, you can find Canadian bacon pre-sliced in most grocery stores, usually near the regular bacon or deli meats. If you can’t find Canadian bacon, you can substitute with thick-cut ham steaks or even regular ham from the deli counter, just make sure it’s sliced about 1/8 inch thick. When shopping, look for Canadian bacon that has a nice pink color without any gray areas, and check that the slices aren’t too wet or slimy in the package – these are signs of freshness.

Options for Substitutions

This creative breakfast fusion recipe can be adapted with several substitutions:

• Canadian bacon: You can swap Canadian bacon with regular ham, turkey ham, or even crispy regular bacon. If using regular bacon, make sure to cook it until crisp and drain well on paper towels.
• Pizza dough: While Pillsbury pizza dough works great, you can use egg roll wrappers for a more traditional egg roll texture, or crescent roll dough in a pinch. Just be sure to seal the edges well.
• Dijon mustard: Regular yellow mustard or whole grain mustard can work too – just adjust the amount to taste as they have different intensity levels.
• Full-fat milk: Any type of milk will work here, including non-dairy options like almond or oat milk. The eggs will still be plenty creamy.
• Fresh chives: Green onions (just the green parts) make a good stand-in for chives. You could also use finely chopped parsley for a different but still fresh flavor.
• Lemon juice: Fresh is best, but bottled lemon juice will work if that’s what you have. Just start with a bit less as it can be more concentrated.

Watch Out for These Mistakes While Cooking

The trickiest part of making eggs benedict egg rolls is getting the right consistency for your scrambled eggs – cooking them until they’re just barely set is crucial, as they’ll continue cooking inside the egg rolls. When making the hollandaise sauce, the most common mistake is letting the butter get too hot, which can cause the sauce to break – instead, let it cool slightly after melting and add it to your egg yolk mixture in a very slow stream while whisking constantly. Rolling the egg rolls too loosely can lead to filling spilling out during frying, so make sure to wrap them tightly and seal the edges with a bit of water. For the crispiest results, maintain your oil temperature between 350-375°F and don’t overcrowd the pan – frying too many at once will lower the oil temperature and make your egg rolls greasy.

What to Serve With Eggs Benedict Egg Rolls?

These breakfast-inspired egg rolls are perfect for brunch and pair wonderfully with simple, fresh sides that balance out their rich, savory flavors. A light mixed green salad with a citrus vinaigrette helps cut through the richness of the hollandaise sauce and adds a nice crunch to your plate. For a fruity touch, serve them alongside fresh berries or a colorful fruit salad – the sweetness creates a nice contrast with the salty Canadian bacon. If you’re hosting brunch, round out the spread with crispy breakfast potatoes or hash browns for that classic breakfast feel.

Storage Instructions

Keep Fresh: These egg rolls are best enjoyed right after making them, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. The hollandaise sauce should be stored separately in its own container in the refrigerator and will last about 1-2 days.

Make Ahead: You can prep the egg rolls without the hollandaise sauce up to a day in advance. Just wrap them individually in plastic wrap and store in the fridge. The hollandaise sauce is best made fresh when you’re ready to serve, as it can be tricky to reheat without separating.

Warm Up: To get your leftover egg rolls crispy again, pop them in the oven at 350°F for about 10-12 minutes, or until heated through. For the hollandaise, warm it gently in 15-second intervals in the microwave, stirring between each interval, or use a double boiler on low heat while whisking constantly.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 60-70 g
• Fat: 120-130 g
• Carbohydrates: 100-110 g

Ingredients

• Non-stick spray
• 1 teaspoon cornmeal
• 3 tablespoons unsalted butter, separated
• 6 ounces canadian bacon (about 10 pieces)
• 5 large eggs
• 3 tablespoons full-fat milk
• Kosher salt
• Fresh black pepper
• 1 (13.8-ounce) package of pillsbury pizza dough
• 2 tablespoons dijon mustard
• A dash of cayenne pepper
• 2 large egg yolks
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon kosher salt
• A dash of cayenne pepper
• 1/2 cup (1 stick) unsalted butter
• Sliced fresh chives, for garnish

Step 1: Prepare the Baking Dish and Bacon

Preheat your oven to 400°F (200°C).

Use cooking spray to lightly coat an 8″ or 10″ ceramic baking dish and sprinkle the bottom with cornmeal for added texture.

In a medium skillet set over medium-high heat, melt 1 tablespoon of butter.

Add the bacon slices, cooking in batches if necessary.

Turn the bacon occasionally and cook until the edges start to brown, roughly 30 seconds per side.

Once cooked, transfer to a cutting board and chop into 1/2″ pieces.

Step 2: Scramble the Eggs

In a medium bowl, whisk together the eggs and milk until well combined.

In a nonstick skillet over medium heat, melt the remaining 2 tablespoons of butter.

Pour in the egg mixture and gently stir with a rubber spatula, allowing the eggs to begin scrambling for about 30 seconds.

Remove the pan from heat and continue stirring until the eggs are just starting to cook, around 15 seconds more.

Return to medium heat and cook, stirring, until the eggs are scrambled and just set.

Remove from heat and season with salt and pepper.

Step 3: Assemble the Breakfast Rolls

On a work surface, spread the pizza crust into a 15″ x 10″ rectangle.

Evenly spread mustard over the dough and season with cayenne pepper.

Layer with chopped bacon and scrambled eggs.

Starting with the long side nearest you, roll the pizza dough into a log.

Using a sharp knife, slice the log into 12 pieces, each about 1 1/2″ wide.

Arrange the slices cut sides up in the prepared baking dish.

Step 4: Bake the Rolls

Place the baking dish in the preheated oven and bake until the dough becomes golden brown, approximately 25 minutes.

Monitor closely to ensure even baking.

Step 5: Prepare Hollandaise Sauce

While the rolls are baking, prepare the hollandaise sauce.

In a standard blender or a tall cup suitable for an immersion blender, blend together egg yolks, lemon juice, a pinch of salt, cayenne, and 1 teaspoon water until frothy.

In a small skillet over medium-low heat, melt the butter, or alternatively, melt it in the microwave in 10-second increments.

With the blender running on medium speed, slowly drizzle the melted butter into the egg yolk mixture in a thin stream.

Continue blending until the sauce is emulsified, thick, and bright yellow in color.

Step 6: Serve with Hollandaise

Once the rolls are baked to perfection, remove them from the oven and drizzle half of the hollandaise sauce over the top.

Garnish with freshly chopped chives.

Serve the remaining hollandaise sauce on the side for dipping.

Enjoy the rolls warm for a delightful breakfast treat!