Eggs Benedict Cups Recipe

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Eggs Benedict Cups Recipe

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4 1 1
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 6 slices white bread
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 6 Jones Canadian Bacon, finely chopped
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon minced fresh basil
  • 6 large eggs, lightly beaten
  • 2 tablespoons butter
  • 1/2 cup hollandaise sauce mix
  • 1-1/2 cups water
  • Minced fresh parsley

Directions

Coat six 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 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.
Originally published as Eggs Benedict Cups in TasteofHome.com 2017

Nutritional Facts

1 each: 324 calories, 18g fat (8g saturated fat), 222mg cholesterol, 868mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 16g protein.

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  • 6 slices white bread
  • 1 cup shredded cheddar cheese
  • 3 green onions, chopped
  • 6 Jones Canadian Bacon, finely chopped
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon minced fresh basil
  • 6 large eggs, lightly beaten
  • 2 tablespoons butter
  • 1/2 cup hollandaise sauce mix
  • 1-1/2 cups water
  • Minced fresh parsley
  1. Coat six 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.
  2. Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°.
  3. In a 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.
Originally published as Eggs Benedict Cups in TasteofHome.com 2017

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MY REVIEW
Venky User ID: 7546591 290116
Reviewed Jun. 15, 2018 Edited Jun. 18, 2018

"Very good recipes"

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