These Baked Eggs Benedict Muffin Cups are easy, tasty and can be made ahead of time. This recipe makes 12 so it’s great for a brunch group!
You’re hosting brunch and trying to put together a menu. There are lots of egg casserole dishes, but how about something a little fancier? I was inspired to create this recipe when hosting a birthday brunch for my son and daughter-in-law.
There were a couple of guests with dietary restrictions and I didn’t want to be making several different dishes. These Baked Eggs Benedict Muffin Cups can be both gluten free and dairy free, just leave off the sauce for dairy free and leave off the English muffin crumbs for gluten free!
So if you need a dish that caters to a variety of diets, you’ve got it right here! And it’s all done in the oven! The eggs basically “poach” in the oven. When you lift them out of the muffin tin, they are the perfect little cup of breakfast!
Most of us are used to buying our Canadian bacon in a sealed package at the grocery store. And that will work for these, but it is cut fairly thick so takes up a little extra room in the muffin tin. If you want a thinner Canadian bacon (which will be easier to lay into the muffin tin), then you can have it sliced at your local butcher. I’ve made these both ways and each has its benefits. If you use the thinly sliced Canadian bacon, then the egg will fit more easily into the cup. If you use the thicker, packaged Canadian bacon, then you have to work a little harder to get it to conform to the small muffin cup to fit the egg. However, with the thicker bacon, you get more of the flavor of the meat.
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