Make-Ahead Eggs Benedict Toast Cups

Total Time Prep: 30 min. Bake: 10 min.
Yield 1 dozen
Test Kitchen Approved
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia

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

Directions

  1. 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. 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 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.

Nutrition Facts

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

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia
Recipe Creator

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