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Eggs Benedict Biscuit Cups

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Eggs Benedict Biscuit Cups
  • Prep 20 min
  • Total 55 min
  • Ingredients 5
  • Servings 8
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Enjoy these Eggs Benedict-inspired biscuit cups without having to poach the eggs! Hollandaise sauce completes this delicious breakfast!
Updated Jun 17, 2014

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Making this on the weekend? If desired, serve with a Bloody Mary.

Nutrition Information

330 Calories, 18g Total Fat, 12g Protein, 29g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
33%
Trans Fat
3 1/2g
Cholesterol
205mg
69%
Sodium
900mg
37%
Potassium
140mg
4%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
2g
Protein
12g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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