Make-Ahead Eggs Benedict Toast Cups
Total TimePrep: 30 min. Bake: 10 min.
- 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
- Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes.
- 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.
- Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the 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.
- Bake until heated through, 8-10 minutes. Serve warm.
- Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes.
- Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts1 toast cup: 199 calories, 11g fat (5g saturated fat), 114mg cholesterol, 495mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 9g protein.
Jan 12, 2019
Because we don't eat pork, I used sliced turkey pepperoni (4 slices per muffin) which did not have to be fried. I also lowered the baking temp to 350 due to an electric oven.
Dec 11, 2018
We LOVE this recipe! So yummy and easy to make! The English muffins are a little tricky to roll out and press in, but it is worth the extra effort.