MAKE-AHEAD EGGS BENEDICT TOAST CUPS
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. Friends, all I can say is, this one fits the bill! -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
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Sheila Surla
sheila.surla@gmail.comI'm not sure what I did wrong but these didn't turn out as well as I hoped.
Dulani Dhrmakeerthi
d23@gmail.comThese were a bit more work than I expected but they were worth it!
Kh Hridoy
hridoy_kh50@hotmail.comI can't wait to make these for my friends and family!
Hassan Okesanjo
hassan.okesanjo@yahoo.comThese were the perfect way to start my day!
krishna bist
krishna-b63@gmail.comI'm so glad I found this recipe! I will definitely be making these again and again.
Nomi Jan
jan41@yahoo.comThese were really easy to make and they were so delicious!
Isabella Wilder
wilder_isabella76@gmail.comI would have liked these more if they had been a little bit more flavorful.
Mahesh Ghayal
g.mahesh32@yahoo.comThese were a little bit too salty for my taste but they were still good.
YAWAR SHAH
y-shah@gmail.comI will definitely be making these again!
Najeeb Ullah Khan
najeebu45@gmail.comThese were perfect for a quick and easy brunch.
Vickey Bhutta
bhuttav68@gmail.comI would have liked these more if they had been cooked a little bit longer.
showkat walid
s82@aol.comThese were a little bit too eggy for my taste but they were still good.
primrose chitongo
chitongo.primrose@hotmail.frI'm not a huge fan of eggs Benedict but these toast cups were really good! I would definitely make them again.
Rachel Polk
p10@yahoo.comThese were so easy to make and they turned out great! I will definitely be making them again.
evan janicek
e_j@yahoo.comI love eggs Benedict but I'm not always in the mood to make them from scratch. These toast cups are the perfect solution! They're easy to make and they taste just as good.
Mohammed tawab
tawab.m46@hotmail.frThese were a hit at my brunch party! I made them ahead of time and they were still delicious when we ate them a few hours later.