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Make-Ahead Eggs Benedict Toast Cups

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    1 dozen


  • 6 English muffins, split
  • 1 envelope hollandaise sauce mix
  • 12 slices Canadian bacon, quartered
  • 1 teaspoon pepper
  • 1 tablespoon olive oil
  • 6 large eggs
  • 1 tablespoon butter


  • Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes.
  • Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean.
  • Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce.
  • Bake until heated through, 8-10 minutes. Serve warm.
  • Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes.
  • Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts
1 toast cup: 199 calories, 11g fat (5g saturated fat), 114mg cholesterol, 495mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 9g protein.

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