Easy Eggs Benedict Cups Recipe
Eggs Benedict Cups
I love recipes with 10 ingredients or less (5 or less even better). I’ve found if the recipe is complicated, I just won’t do it.
Having backyard chickens we usually have an abundance of eggs so I’m always looking for recipes that use a dozen eggs. My husband, the Bearded Rooster, loves Eggs Benedict so I thought I’d give this recipe a try.
Ingredients:
- 1 box frozen puff pastry, thawed (2 sheets)
- 12 large eggs
- 6-9 slices Canadian bacon, finely chopped
- 1 envelope hollandaise sauce mix
Directions:
Thaw the puff pastry. Preheat oven to 400 degrees F.
On a lightly floured surface, unfold puff pastry sheet and cut each sheet into 6 four inch squares (12 total).
Grease muffin tin (I use Pam). Place in cup by pressing gently onto bottom and up sides, allowing corners to point up.
Break and slip an egg into center of each pastry cup
Sprinkle with as much Canadian Bacon as you’d like.
Bake for 10-12 minutes until pastry is golden brown and egg whites are set.
Meanwhile prepare hollandaise sauce according to package directions.
Remove pastry cups and serve warm with hollandaise sauce
1 cup – 237 calories; 15g fat; 14 carbs; 10 protein
Easy peasy! And really good!
Original recipe: Taste of Home
You can make lots of variations of this recipe. Sausage instead of Canadian bacon; Cheese instead of Hollandaise Sauce; The options are endless.
For more easy egg recipes: https://www.incredibleegg.org/recipe/collection/simple-easy-egg-recipes/
This post contains affiliate links. I may earn money from qualifying purchases at no additional cost to you.
