Description
A delightful twist on classic Eggs Benedict, these breakfast rolls are filled with fluffy eggs, savory ham, and rich hollandaise sauce wrapped in flaky crescent dough.
Ingredients
Scale
- 1 can crescent dough
- 4 eggs
- 1/2 cup diced ham
- 1/4 cup milk
- Salt and pepper to taste
- 1/2 cup hollandaise sauce
Instructions
- Preheat your oven according to the instructions on the crescent dough package.
- Prepare the egg mixture by whisking together the eggs, milk, salt, and pepper until well blended.
- Cook the eggs in a non-stick skillet over medium heat, scrambling gently until just set.
- Roll out the crescent dough and cut it into triangles.
- Fill each triangle with scrambled eggs and diced ham, adding a generous dollop of hollandaise.
- Roll each triangle starting from the wide end and place seam side down on a baking sheet.
- Bake for 12–15 minutes until golden brown.
- Drizzle with hollandaise sauce while still warm.
Notes
Make-ahead tips: Prepare the scrambled egg mixture the night before and store it in the refrigerator. Reheat before filling the dough.
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg