How many times have you eaten eggs Benny and thought, hey, I should put this on a pizza! If your answer is none don’t worry about it that’s what I’m here for.

This Eggs Benedict pizza recipe has all the classic ingredients of an egg benny, and we didn’t hold back on the eggs either, a total of eight eggs were used in this breakfast pizza creation.

The sauce also contains four egg yolks as well as some fresh lemon and melted butter. On top of these, there are another four eggs that are cooked.

But be careful when you put them on top because they kind of seem like they want to roll right off the pizza.

Before we get to the eggs you can’t forget about the labor-intensive hollandaise sauce 0 that’s one needy sauce that needs a lot of attention and love so good luck!

Wild dough, hollandaise sauce, back bacon, mozzarella cheese, baked eggs; more hollandaise sauce, and a pinch of paprika is how we make this pizza a classic representation of a weekend breakfast table favorite.

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Servings: 16

Ingredients

• 1 tablespoon butter

• 12 large beaten eggs well beaten.

• 2 cans refrigerated crescent rolls (8 oz.)

• 1 package (.9 ounce) Hollandaise Sauce Mix

• ⅔ cup milk

• ¼ cup butter

• 3 cups diced cooked ham

• 1 cup shredded sharp Cheddar cheese

Directions:

1. Preheat Oven: Set your oven to 400 degrees F (200 degrees C).
2. Cook Eggs: Melt one tablespoon of butter in a nonstick skillet over medium heat. Add beaten eggs; cook until done as desired stirring constantly. Remove from heat; set aside.
3. Prepare Crust: Unroll dough; arrange it on an ungreased 12-inch pizza pan, and point toward the center. Press seams together and push up on the sides of the pan to form a crust.
4. Make Hollandaise Sauce: Prepare Hollandaise sauce mix according to package directions using 2/3 cup milk and 1/4 cup butter; spread over crescent roll crust evenly.
5. Assemble Pizza: Sprinkle scrambled eggs over sauce uniformly. Top with ham pieces and sprinkle shredded cheese.
6. Bake: Bake in a preheated oven for about 30 minutes or until the cheese is melted and bubbly and the crust is golden brown.
7. Final Touch: If you’re really going for a total eggs benedict experience, carefully crack four more eggs onto the top of the pizza before baking – just be sure to place them where they won’t fall off while cooking!

Tips for the Best Eggs Benedict Pizza:

• Crispy Crust: Make sure that you bake your crescent roll crust until it’s slightly browned before adding toppings so as to avoid a soggy bottom.

• Hollandaise Sauce: While the package mix might be handy, feel free to make some homemade hollandaise if adventurous enough.

• Variations: Feel free to experiment with the toppings—smoked salmon, spinach, or even a sprinkle of chives can add a delicious twist.

• Serving: Serve some hot ones on a plate with a sprinkle of paprika and may be accompanied by fresh fruits or light salads to counteract the high-fat content. Why You’ll Love It

This is a wonderful fusion of two breakfast favorites; Eggs Benedict Pizza. Its crispy, buttery crust marries perfectly with the creamy hollandaise and flavorful toppings. It feels like something you would serve for brunch on weekends but I can assure you it’s relatively simple even for the weekdays.

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Then if you are in the mood for something a little bit out of the ordinary when it comes to breakfast then try this recipe next time. It could end up being your new preferred way to have eggs benedict.