Eggs Benedict Biscuit Cups

Enjoy these Eggs Benedict-inspired biscuit cups without having to poach the eggs! Hollandaise sauce completes this delicious breakfast! MORE+ LESS-

By Pillsbury Kitchens

June 17, 2014

package (1.25 oz) hollandaise sauce mix

can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

slices thick Canadian bacon, cut into sixths (from 6-oz package)

eggs

teaspoons chopped fresh chives

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1

Heat oven to 350°F. Meanwhile, make hollandaise sauce as directed on package; keep warm.
2

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.
3

Place 1 biscuit in each muffin cup, pressing dough up sides of cups.
4

Place 3 Canadian bacon pieces in each biscuit cup. Place 1 egg in each cup. Bake 25 to 30 minutes or until yolks are firm, not runny and muffin edges turn golden brown. Remove from oven. Run small knife around edges of biscuit cup to loosen.
5

Top biscuit cups with hollandaise sauce (about 3 tablespoons per biscuit cup) and chopped chives. Serve immediately.