If you're looking for a crowd-pleasing brunch recipe, these Eggs Benedict Rolls are a fantastic choice. Inspired by the classic flavors of traditional Eggs Benedict, this baked breakfast combines savory Canadian bacon, creamy scrambled eggs, tangy hollandaise sauce, and flaky pizza dough into one irresistible dish.
Unlike classic Eggs Benedict, which requires individually poached eggs and toasted English muffins, this easier baked version delivers the same rich flavors in a convenient roll format. Whether you're planning a family breakfast, holiday brunch, or weekend gathering, these rolls make serving a group simple and stress-free.
The golden pizza dough creates a soft and flaky exterior, while the filling provides all the familiar flavors that make Eggs Benedict a brunch favorite. Finish everything with a silky homemade hollandaise sauce for a restaurant-quality meal right from your kitchen.
Instead of using traditional English muffins, this recipe uses refrigerated pizza dough to create soft, fluffy rolls. A light sprinkle of cornmeal in the baking dish adds subtle texture and pays homage to the classic English muffin base.
The filling features soft scrambled eggs prepared with whole milk and butter. Cooking the eggs gently ensures a creamy texture that stays tender even after baking inside the rolls.
Hollandaise is a rich and velvety sauce made from egg yolks, butter, and fresh lemon juice. This recipe uses a blender method, making the sauce easier and quicker to prepare while still producing smooth, restaurant-style results.
Serve the warm rolls with hollandaise sauce drizzled over the top or offer the sauce on the side. For the best flavor and texture, enjoy the hollandaise immediately after preparation.
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These Eggs Benedict Rolls transform a classic brunch favorite into an easy-to-share baked breakfast. Soft pizza dough is rolled with creamy scrambled eggs, Canadian bacon, Dijon mustard, and a touch of spice, then baked until golden brown. Finished with a smooth homemade hollandaise sauce, this crowd-pleasing recipe is perfect for weekend brunches, holiday breakfasts, and special family gatherings.
Preheat your oven to 400°F (200°C). Allow the oven to fully preheat before baking to ensure the rolls cook evenly and develop a golden exterior.
Lightly coat an 8-inch to 10-inch ceramic baking dish with cooking spray, making sure to cover the bottom and sides. Sprinkle the cornmeal evenly across the bottom of the dish. This helps prevent sticking and adds a subtle texture to the finished rolls.
Heat 1 tablespoon of butter in a skillet over medium-high heat until melted and lightly bubbling.
Add the Canadian bacon slices in a single layer and cook until lightly browned around the edges, about 30 seconds per side. The goal is to warm the bacon and develop a little color without overcooking it.
Transfer the bacon to a cutting board and allow it to cool slightly before chopping it into small, bite-sized pieces. Set aside while you prepare the eggs.
In a medium bowl, whisk together the eggs and milk until the mixture is smooth and fully combined. This helps create soft, fluffy scrambled eggs.
Melt the remaining 2 tablespoons of butter in a nonstick skillet over medium heat. Once melted, pour in the egg mixture.
Cook the eggs gently, stirring continuously with a spatula and scraping along the bottom and sides of the pan. As the eggs begin to set, briefly remove the skillet from the heat and continue stirring. This technique helps prevent overcooking and keeps the eggs creamy.
Return the skillet to the heat as needed and continue cooking until soft curds form. The eggs should still look slightly moist because they will continue cooking in the oven.
Season with kosher salt and freshly ground black pepper to taste. Remove from the heat and allow the eggs to cool for a few minutes before assembling the rolls.
Lightly flour your work surface if needed and roll the pizza dough into a rectangle measuring approximately 15 x 10 inches. Try to keep the thickness as even as possible so the rolls bake uniformly.
Spread the Dijon mustard evenly over the surface of the dough, leaving a small border around the edges. Sprinkle lightly with cayenne pepper for a subtle kick of flavor.
Evenly distribute the chopped Canadian bacon across the dough, followed by the scrambled eggs. Spread the filling gently so every roll contains a balanced amount of bacon and egg.
Starting from one of the long sides, tightly roll the dough into a log. Rolling tightly helps the rolls hold their shape during baking.
Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces. Arrange the rolls cut-side up in the prepared baking dish, leaving a little space between each roll so they can expand as they bake.
Place the baking dish on the center rack of the preheated oven.
Bake for approximately 25 minutes, or until the rolls are puffed, golden brown, and fully cooked through. If the tops begin browning too quickly, loosely cover the dish with foil during the final few minutes of baking.
Once baked, remove the dish from the oven and allow the rolls to rest for 5 minutes before serving. This brief resting period helps the rolls set and makes them easier to serve.
Add the egg yolks, lemon juice, salt, cayenne pepper, and 1 teaspoon of water to a blender.
Blend for about 20 to 30 seconds, or until the mixture becomes light, frothy, and well combined. This creates the base for a smooth hollandaise sauce.
Melt the butter in a saucepan over low heat or in the microwave until completely melted. The butter should be hot but not browned.
With the blender running on low speed, slowly pour the melted butter into the egg yolk mixture in a thin, steady stream.
Continue blending until all of the butter has been incorporated and the sauce becomes smooth, thick, and creamy. If the sauce seems too thick, blend in a few drops of warm water until the desired consistency is reached.
Drizzle some of the hollandaise sauce over the warm rolls and garnish with thinly sliced chives.
Serve the remaining sauce on the side so everyone can add extra if desired. For the best flavor and texture, serve the hollandaise immediately after preparing it.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Hollandaise sauce is best enjoyed immediately and is not recommended for long-term storage.