Make-Ahead Eggs Benedict Toast Cups

1. 1

   Preheat oven to 375u00b0. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes.

2. 2

   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.

3. 3

   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.

4. 4

   Bake until heated through, 8-10 minutes. Serve warm.

5. 5

   Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.