Description
Warm, handheld, and full of rich breakfast flavor, these Eggs Benedict Breakfast Rolls turn a classic brunch into an easy, portable treat.
Ingredients
Scale
- 1 package of crescent roll dough
- 4 eggs
- 1/4 cup milk
- 1/4 cup diced ham or Canadian bacon
- 1/4 cup shredded cheese (like cheddar or Swiss)
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
- Hollandaise sauce (optional, for serving)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- Crack the eggs into a bowl. Add the milk, a pinch of salt, and a few grinds of black pepper, then whisk until smooth.
- Heat a nonstick skillet over medium heat and add a small pat of butter or a teaspoon of oil. Pour in the egg mixture and gently stir with a spatula.
- Cook until the eggs form soft curds and are fully set but still moist. Stir in the diced ham, then remove from the heat and let cool slightly.
- Unroll the crescent roll dough and press seams together to form a sheet. Cut the dough into rectangles large enough to hold a spoonful of filling.
- Spoon a portion of the scrambled egg and ham onto each rectangle. Sprinkle cheese and chopped chives on top.
- Roll each rectangle up and place seam-side down on the prepared baking sheet.
- Bake for 12–15 minutes, until the dough is puffed and golden brown. Remove from the oven and let cool for a minute or two. Serve warm with hollandaise sauce on the side.
Notes
Serve warm right from the oven. If desired, offer hollandaise sauce for dipping or drizzle over the top. Store cooled rolls in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg