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Golden, savory, and served with creamy hollandaise, these Eggs Benedict Breakfast Rolls are everything you love about a classic brunch in one easy-to-make dish.
This recipe takes all the best parts of Eggs Benedict and skips the fuss of poaching eggs. It’s easy to assemble and perfect for feeding a group. They’re warm, cheesy, buttery, and layered with scrambled eggs, deli ham, and a swirl of Dijon mustard all wrapped in crescent dough. It’s like your favorite diner breakfast and a bakery roll had a delicious little baby.
We especially love making these for special occasions like Christmas morning, Easter brunch, or anytime we have family visiting. These egg breakfast rolls are a big hit every time I serve them. They feel special but are surprisingly simple, and the drizzle of an easy homemade hollandaise on top makes them feel like a big-deal breakfast.
Why You Will Love These Eggs Benedict Breakfast Rolls
- A fun brunch twist: All the flavors of classic Eggs Benedict baked into a roll.
- Make-ahead friendly: Prep the rolls the night before and just bake in the morning.
- Family favorite: Kids and adults both love the buttery rolls and cheesy filling.
- Perfect for holidays: These are made for Christmas morning or weekend brunch spreads.
- Customizable: Use bacon, sausage, or smoked salmon instead of ham.
Ingredients You’ll Need
Crescent roll dough – Store-bought crescent rolls or a crescent dough sheet work perfectly. It’s soft, buttery, and easy to roll.
Eggs – You’ll scramble some for the filling and reserve a few yolks for that creamy hollandaise.
Milk – Adds fluffiness to the scrambled eggs.
Deli ham or Canadian bacon – Adds that signature savory flavor you expect in Eggs Benedict.
Gruyere or Swiss cheese – Melts beautifully and pairs perfectly with ham and eggs.
Dijon mustard – A thin layer gives the rolls a subtle tangy kick.
Unsalted butter – Used for scrambling eggs and making the rich hollandaise sauce.
Fresh lemon juice – Brightens up the hollandaise.
Cayenne pepper – Adds a subtle heat to the sauce. You can leave it out or use paprika for a milder flavor.
Chives – A fresh, flavorful garnish that looks great and adds a pop of color.
Salt and black pepper – For seasoning all the layers.
How to Make These Breakfast Rolls
1. Prep the dish: Preheat your oven to 350°F and lightly spray a 9×13-inch casserole dish with cooking spray.
2. Prep the eggs: Crack 8 eggs into a bowl and gently separate out 3 yolks to save for the hollandaise. Whisk the remaining eggs with milk, salt, and pepper. Scramble in a buttered nonstick skillet until just set. They should be soft and a little underdone since they’ll finish cooking in the oven.
3. Roll out the dough: Lightly flour your work surface. Unroll the crescent dough and use a rolling pin to press it into a 10×15-inch rectangle. Try to press together any seams if using standard crescent rolls.
4. Add the layers: Spread Dijon mustard over the dough. Layer on ham, sprinkle with cheese, then evenly add your scrambled eggs.
5. Slice and roll: Cut the dough into 8 long strips. Carefully roll each strip like a cinnamon roll and place into the casserole dish.
6. Let them rest: Cover the dish and let the rolls rest at room temperature for 10-15 minutes while the oven finishes heating.
7. Bake: Bake for 50-55 minutes, until golden brown and cooked through. Tent with foil if they start to brown too quickly.
8. Make the hollandaise: While the rolls finish baking, make the sauce. Blend the reserved egg yolks with lemon juice, salt, and cayenne in a measuring cup using an immersion blender. Slowly drizzle in hot melted butter while blending until thick and creamy.
9. Serve: Spoon hollandaise over the warm rolls and top with minced chives and a dash of cayenne.
Expert Tips and Substitutions
- Make-ahead tip: Assemble the breakfast rolls the night before, cover with plastic wrap, and refrigerate. Let them sit at room temperature while the oven preheats in the morning.
- Canadian bacon vs. deli ham – Both work! Use whatever you prefer or have on hand.
- No Dijon? – You can use yellow mustard for a milder, classic flavor or cream cheese for richness—both work great in these breakfast rolls.
- Cheese swap: Swiss, Sharp cheddar cheese or Monterey Jack work great if you don’t have Gruyere.
- No immersion blender? A regular blender or even a food processor works for the hollandaise. Just be sure to stream in the hot butter slowly while blending.
Storing and Making Ahead
- To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To freeze: Freeze individually wrapped rolls for up to 1 month. Thaw overnight in the fridge.
- To reheat: Warm in the oven at 300°F or in the microwave for 30-60 seconds.
- Prep ahead: Assemble the night before and bake fresh in the morning.
FAQs For Breakfast Rolls
Can I use crescent dough sheets instead of rolls? Yes! Dough sheets are even easier since you don’t have to pinch the seams.
Can I use puff pastry instead of crescent dough?
You can, but the texture and rise will be different. Crescent dough gives a softer, breadier finish.
How do I keep my hollandaise sauce from separating or turning grainy? Make sure the butter is hot and stream it in slowly while blending to help the sauce emulsify properly.
What can I serve with these rolls? They pair well with fruit salad, breakfast potatoes, or a green salad to round out the meal.
More Breakfast Recipes to Try
If you loved these breakfast rolls, here are a few more easy breakfast favorites you might enjoy:
- Ham and Spinach Frittata
- Easy Chile Rellenos Casserole
- Sausage Egg Bake
- Sweet Potato Breakfast Bowl
- Make Ahead Tater Tot Breakfast Casserole with Veggies
Enjoyed these Eggs Benedict Breakfast Rolls? Leave a quick review and tell us how yours turned out!
Eggs Benedict Breakfast Rolls
Equipment
Ingredients
Breakfast Rolls
- 2 tablespoons unsalted butter
- 8 large eggs, divided
- ⅓ cup milk
- Kosher salt and black pepper, to taste
- 2 8oz cans crescent rolls or dough sheet
- 2 tablespoons dijon mustard
- 1 cup gruyere or Swiss cheese, shredded
- 8 oz. deli ham or Canadian bacon
Hollandaise Sauce
- ½ cup unsalted butter
- 3 large egg yolks, reserved
- 1 tablespoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper, plus more for garnish
- Fresh minced chives, for garnish
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13-inch casserole dish with cooking spray.
- Crack eggs into a bowl and remove 3 yolks. Set yolks aside. Add milk to remaining eggs, whisk well.
- In a nonstick skillet, melt butter over medium-low heat. Add egg mixture and scramble gently until just set, about 4 minutes. Season with salt and pepper.
- On a lightly floured surface, roll out crescent dough into a 10×15-inch rectangle.
- Spread Dijon mustard over dough, layer with ham, sprinkle cheese, and add scrambled eggs.
- Slice dough into 8 strips. Roll each like a cinnamon roll and place in the casserole dish.
- Cover and let rest for 10-15 minutes.
- Bake 50-55 minutes until golden brown and baked through.
- Make hollandaise: Blend reserved yolks, lemon juice, salt, and cayenne in a measuring cup with immersion blender until light in color. Slowly drizzle in hot melted butter while blending until thick and creamy.
- Spoon hollandaise over rolls, garnish with chives and extra cayenne.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Rolls can be frozen individually and reheated.
- Don’t skip the hollandaise—it really pulls everything together!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
