Baked Eggs Benedict Cups Recipe By Tasty

EGGS BENEDICT CUPS

Steps:

• Coat six 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

BREAKFAST EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°F).
• Beat eggs and season with salt and pepper, to taste.
• Add eggs halfway into each tin of a greased muffin tin.
• Add desired toppings.
• Bake for 20 minutes.
• Eat now or keep in airtight container in the fridge. Heat when ready to eat.
• Enjoy!

EGG BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a measuring cup, beat the eggs until smooth. Set aside.
• In a greased muffin tin, place your desired combination of fillings into each muffin cup.
• Season each cup with salt and pepper.
• Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
• Bake for 20 minutes, until set.
• Enjoy!

BAKED EGGS BENEDICT CUPS RECIPE BY TASTY

Steps:

• Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
• Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
• Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
• Remove from heat, whisk in lemon juice, salt, and pepper.
• Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
• Enjoy!

EGGS BENEDICT WITH SPINACH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
• Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
• Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
• Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
• Remove egg from water with a slotted spoon and set aside.
• In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
• Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
• Top with fresh chives.
• Enjoy!

EGGS BENEDICT CASSEROLE

Steps:

• Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

MAKE-AHEAD EGGS BENEDICT TOAST CUPS

Steps:

• Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., 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., 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. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: 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.

EGG BASKETS BENEDICT

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard, 10-12 minutes. Meanwhile, prepare hollandaise sauce according to package directions., Remove pastry cups to wire racks. Serve warm with hollandaise sauce.

EGGS BENEDICT CUPS FOR TWO

Steps:

• Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

EGGS BENEDICT CUPS

Steps:

• preheat oven to 450 degrees f.
• Spray muffin tins with nonstick cooking spray.
• Place 1 ham slice in each tin like a nest.
• Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
• Crack one egg over each.
• Pour about a tablespoons of heavy cream over each.
• Sprinkle each with a little parmesan cheese to taste.
• Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
• Remove and rest 5 minutes.
• Serve on toasted English muffins.
• Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.