Eggs Benedict Biscuit Cups with Bloody Mary Shooters

(16)
  3 reviews
  • 20 min prep time
  • 55 min total time
  • 9 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 350°F. Make hollandaise sauce as directed on package.
  2. 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. 3 Bake 25 to 30 minutes or until muffin edges turn golden brown.
  4. 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. 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. 6 Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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