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Eggs Benedict Biscuit Cups

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By Pillsbury Kitchens
Updated Jun 17, 2014
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Enjoy these Eggs Benedict-inspired biscuit cups without having to poach the eggs! Hollandaise sauce completes this delicious breakfast!

Eggs Benedict Biscuit Cups

  • Prep Time 20 min
  • Total 55 min
  • Ingredients 5
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Meanwhile, make hollandaise sauce as directed on package; keep warm.
  • Step 
    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.
  • Step 
    3
    Place 1 biscuit in each muffin cup, pressing dough up sides of cups.
  • Step 
    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.
  • Step 
    5
    Top biscuit cups with hollandaise sauce (about 3 tablespoons per biscuit cup) and chopped chives. Serve immediately.

Nutrition

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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