Eggs Benedict Biscuit Cups
Prep time
Cook time
Total time
Simple but impressive looking breakfast. Recipe from PocketChangeGourmet.ocm
Serves: 8 biscuits
  • 1 envelope Knorr Hollandaise Sauce Mix
  • 1 can Pillsbury Grands refrigerated buttermilk biscuits
  • 1 package Canadian bacon slices or cooked ham, cut into fourths
  • 1 Roma tomato, cut into 8 thin slices
  • 8 eggs
  • 2 teaspoons finely chopped chives or green onions
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees and spray a jumbo muffin tin with cooking spray
  2. Make hollandaise sauce as directed on package
  3. Separate biscuits and flatten each biscuit to about 5 inch circle
  4. Add biscuit to muffin pan and press dough up the sides to about ¾
  5. Place 3 pieces of Canadian bacon
  6. Spoon 1 tablespoon of prepared hollandaise sauce over bacon, top with tomato slice and another tablespoon of sauce
  7. Bake for 15-20 minutes or until biscuits are golden brown
  8. Meanwhile, heat 2-3 inches of water in a 10 inch skillet, bring to boil then reduce heat so water is simmering
  9. Break 1 egg into a small custard dish, and slowly, holding close to the water, pour egg into water
  10. Repeat with 3 more eggs, cook uncovered 3-5 minutes or until whites and yolks are firm and not runny.
  11. Remove with a slotted spoon onto a plate and cover with foil to keep warm
  12. Cook remaining 4 eggs
  13. Place 1 poached egg on each biscuit, spoon a small amount of sauce over top and sprinkle with chives.
  14. Sprinkle with salt and pepper if desired
Original recipe from Pillsbury Wall Calendar
Recipe by Pocket Change Gourmet at