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Looking for the perfect Easter bite? These Eggs Benedict Muffin Cups are brimming with the taste of the holiday. Farmers Hen House eggs, crispy bacon, fluffy biscuits, savory hollandaise sauce, chive and red pepper, it’s as Easter as flavors get. This recipe is not only delicious and easy to make, but even easier to distribute to friends and family that might be joining you for the holiday!
Eggs Muffin Cups
Nonstick cooking spray, for muffin tin
6 small refrigerated biscuits (from tube)
6 slices of bacon diced and cooked until crisp
12 large eggs, room temperature
Kosher salt and freshly ground black pepper
Hollandaise Sauce
3 Farmers Hen House egg yolks
3 tsp rice wine vinegar or other white vinegar
1 ½ pinches cayenne pepper
2 ¼ sticks unsalted butter
½ tsp kosher salt
Chopped chives and red bell pepper for garnish
Egg Muffin Cups
Step 1
Preheat the oven to 350ºF. Spray a 12-cup nonstick muffin tin very generously with nonstick spray.
Step 2
Cut each biscuit in half horizontally and press out into a 4- to 5-inch circle. Firmly press the circles into the bottom and up the sides the muffin cups.
Step 3
Reserve a handful of bacon for garnish and divide the rest among the muffin cups. Top each cup with an egg, and sprinkle with salt and pepper. Bake until the eggs are just set, 15 to 20 minutes.
Hollandaise Sauce
Step 1
Put the egg yolks, vinegar and cayenne in a blender. Pulse a few times to combine.
Step 2
Put the butter in a microwave-safe bowl or liquid measuring cup and microwave until just melted.
Step 3
With the blender running, gradually add the melted butter to make a smooth sauce. If the sauce seems too thick, add about 1 teaspoon warm water to loosen it. Season with salt.
Step 4
To serve: Run a thin knife around the edge of each muffin cup and gently pop out the eggs Benedict onto a cutting board. Serve immediately, topped with the Hollandaise and sprinkled bacon pieces, chives and red bell pepper for crunch.
