Preparation Steps

• 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.