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Eggs Benedict Cups

 Eggs Benedict Cups
From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. “I use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night,” she adds.
2 ServingsPrep: 15 min. Bake: 20 min.


  • 2 slices white bread
  • 1/3 cup shredded cheddar cheese
  • 1 green onion, chopped
  • 2 slices Canadian bacon, finely chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon minced fresh basil
  • 2 eggs, lightly beaten
  • 2 tablespoons butter
  • 2 tablespoons plus 2 teaspoons hollandaise sauce mix
  • 1/2 cup water
  • Minced fresh parsley


  • Coat two 8-oz. ramekins or custard cups with cooking spray; line each
  • with a slice of bread. Layer with cheese, onion, Canadian bacon,
  • garlic powder and basil. Pour eggs into cups.
  • Place on a baking sheet. Bake at 350° for 20-25 minutes or until
  • a thermometer reads 160°.
  • In a small saucepan, melt butter. Whisk in sauce mix; gradually stir
  • in water. Bring to a boil; cook and stir for 1 minute or until
  • thickened. Gently remove bread cups to serving plates; serve with
  • hollandaise sauce and parsley. Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat cheese,

2 of 2

Eggs Benedict Cups (continued)

Nutritional Facts: egg substitute and reduced-fat butter) equals 280 calories, 14 g fat (8 g saturated fat), 47 mg cholesterol, 1,040 mg sodium, 21 g carbohydrate, 1 g fiber, 21 g protein.