Eggs Benedict Biscuit Cups with Bloody Mary Shooters

Start your weekend morning off right with this easy recipe complete with a Bloody Mary shooter!

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Servings 8

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( 16 ) Ratings

16 Ratings

5 Stars 12%

4 Stars

3 Stars 31%

2 Stars 38%

1 Stars 12%

Member Reviews ( 3 )

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ingredients 9
Prep Time 20 min
Total Time 55 min

Ingredients

Eggs Benedict Biscuit Cups

1: package (1.25 oz) hollandaise sauce mix

1: can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1: package (6 oz) Canadian bacon slices or cooked ham, cut into fourths

1: plum (Roma) tomato, cut into 8 thin slices

8: eggs

2: teaspoons chopped fresh chives

: Salt and pepper, if desired

Bloody Mary Shooters

1: cup bold and spicy Bloody Mary mix

1/4: cup vodka

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Directions

1 Heat oven to 350°F. Make hollandaise sauce as directed on package.
2 Meanwhile, spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.
3 Bake 25 to 30 minutes or until muffin edges turn golden brown.
4 Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.
5 Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.
6 Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.

EXPERT TIPS

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Expert Tips

Place a large piece of foil on oven rack below pans while baking to catch any drips.

Serve with fun garnishes--a celery stalk or leaves, olives, lemon wedges, pickles or even cocktail onions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 195mg; 195%;
Sodium: 1110mg; 1110%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 10%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ctw420

report Posted May. 15, 2012 3:28 PM

or for an easy hangover recipe just crack the egg into the bloody mary and eat the biscuit as is..... ;-)

BethUjvary

report Posted Apr. 3, 2012 2:28 PM

Definitely should be able to since there are other similar recipes on here that have you put the egg right in and bake the whole thing.

steveandjean

report Posted Mar. 24, 2012 5:10 PM

not adding a tip, but asking about one...could the eggs bake in the cups while the biscuits bake? I have an Emeril recipe for baking eggs in a ramekin with ham, cheese and cream.