Baked Eggs Benedict Muffin Cups
Delicious, make ahead individual servings for a brunch party! And they can easily be adapted to be gluten free or dairy free.
Servings: 12 1 egg servings
Calories: 257kcal
Special Equipment
- Muffin Tin
Ingredients
- Olive oil spray
- 24 slices Canadian bacon, See Gr8 Bacon notes, below
- 12 eggs
- 6 teaspoons water
- Salt and pepper
- 1 cup English muffin crumbs, recipe follows
- ½ to ¾ cup fresh baby spinach leaves, stems removed, optional
- 1 cup hollandaise sauce,
English Muffin Crumbs
- 2 English muffins
- 1 Tablespoon butter, salted is best, but not required
Instructions
English Muffin Crumbs
- Heat a 10" skillet on medium-high heat.
- While the skillet heats, crumble the English muffins into small pieces.
- Melt the tablespoon of butter in the hot skillet, then add the crumbs and stir to coat with the butter.
- Cook, stirring occasionally, for about 3 minutes until the crumbs are toasted to your liking.
- Set aside. See Gr8 Do Ahead tip below.
Baked Eggs Benedict Muffin Cups
- Preheat oven to 400ºF.
- Spray a 12-cup muffin tin with the olive oil.
- Lay 2 slices of Canadian bacon into each muffin cup, so the sides and bottom are lined with bacon.
- If you are using the thicker, packaged bacon, cut two ½" slits on opposite sides of each piece to make it easier to press into the cup. If you have the thinner sliced bacon, it should press into the muffin cup and line the sides just fine.
- If using the spinach, lay a few leaves on top of the bacon, lining the bottom and sides.
- Crack an egg into each bacon lined muffin cup.
- Spoon a half-teaspoon of water over each egg.
- Salt and pepper the top of each egg.
- Bake for 10 to 13 minutes until the eggs are done to your liking.
- When the eggs are done use a large serving spoon to lift them out of the muffin tin and onto a pre-warmed serving platter.
- Sprinkle with English muffin crumbs and serve with hollandaise sauce on the side.
Notes
Gr8 Bacon Notes:
The Canadian bacon that is sold prepackaged is fairly thick. I like it for the texture and the flavor. Vince prefers the Canadian bacon bought from the butcher because you can specify how thinly it should be sliced. This makes the bacon a little easier to work with.Gr8 Do Ahead Tips:
Prepare the English Muffin Crumbs up to 2 days ahead of time and store in a sealed plastic bag. If they need to be crisped up, just heat them in a skillet for a few seconds. Prepare the eggs in muffin tin up to an hour before guests arrive and refrigerate. When about 20 minutes from serving, slide the muffin tin into the preheated oven and bake. This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.Nutrition Information
Calories: 257kcal | Carbohydrates: 7g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 779mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @Great8Friends or tag #gr8food!