Name: Make-Ahead Eggs Benedict Toast Cups
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 6 English muffins, split -; 1 envelope hollandaise sauce mix -; 12 slices Canadian bacon, quartered -; 1 teaspoon pepper -; 1 tablespoon olive oil -; 6 large eggs -; 1 tablespoon butter -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Eggs Benedict Toast Cups

1. 6 English muffins, split -

2. 1 envelope hollandaise sauce mix -

3. 12 slices Canadian bacon, quartered -

4. 1 teaspoon pepper -

5. 1 tablespoon olive oil -

6. 6 large eggs -

7. 1 tablespoon butter -

How to cook deliciously - Make-Ahead Eggs Benedict Toast Cups

1. Stage

Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into 12 greased muffin cups. Bake until lightly browned, about 10 minutes.

2. Stage

Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean.

3. Stage

Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce.

4. Stage

Bake until heated through, 8-10 minutes. Serve warm.

5. Stage

Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes.