Eggs Benedict Biscuit Cups with Bloody Mary Shooters

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

–

Save & Share

Servings 8

false

( 16 ) Ratings

16 Ratings

5 Stars 12%

4 Stars

3 Stars 31%

2 Stars 38%

1 Stars 12%

Member Reviews ( 3 )

b879754e-9b92-4fe1-b53e-8a9021d956d1

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.