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Make-Ahead Eggs Benedict Toast Cups


  • 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


  • 1. Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes.
  • 2. 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. 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.
  • 4. Bake until heated through, 8-10 minutes. Serve warm.
  • 5. Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes.
  • 6. 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 Facts

1 toast cup: 199 calories, 11g fat (5g saturated fat), 114mg cholesterol, 495mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 9g protein.


Average Rating:
  • RockinRLady
    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.
  • Kymberly
    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.
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