Love eggs benedict? Put a burger on it and you’ve made eggs benedict burgers. Add a little chili crisp to the Hollandaise while you’re at it.

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Eggs benedict is one of my favorite brunch dishes. The proof is in how many variations and inspired dishes I’ve shared on this blog of mine. Normally I make my Hollandaise with Greek yogurt but I went with the classic this time. Well, classic with a little chili crisp added in.

According to The Kitchn the best chili crisp is made by Lao Gan Ma Chili Crisp, and in fact is the one I have used for years. Don’t have chili crisp and/or don’t want to buy it? You can use any other chili oil/sauce you have on hand or just omit if you prefer.

On top of my medium cooked burger (seasoned with homemade burger seasoning), besides my chili crispy Hollandaise sauce, you will find not just Canadian bacon but pan fried Canadian bacon, and of course the signature poached eggs all sandwiched between toasted and buttered English muffins instead of served open-faced.

You can definitely pick this burger up and eat it with your hands or fork and knife it if you prefer. I served mine with a side of tater tots which we excellent in the extra Hollandaise and yolk drippings.

More Brunch Recipes:

• Pretty in Pink Margarita from A Kitchen Hoor’s Adventures
• Strawberry Tea Cakes from Jolene’s Recipe Journal
• Fruit and Granola Tart from A Day in the Life on the Farm
• Blackberry Streusel Muffins from Blogghetti
• Lemon Lavender Cupcakes from Art of Natural Living
• Easy Cranberry Pomegranate Fizzer from A Little Fish in the Kitchen

EGGS BENEDICT BURGERS

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Yield: 4 Servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HOLLANDAISE SAUCE

• 2 large egg yolks
• 1/4 cup unsalted butter, melted
• 1 Tbsp fresh lemon juice, or to taste
• 1 pinch salt
• 1 tsp chili crisp*

BURGERS & EGGS, ETC

• Four 1/4 lb (1lb total) ground beef burger patties, seasoned to taste
• 4 eggs, cracked and placed in individual ramekins
• 8 slices of Canadian bacon, pan fried if desired
• 4 English muffins, split, toasted and buttered

Directions

1. Prepare the hollandaise: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, butter, lemon juice, and salt. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes minutes. In last minute, whisk in the chili crisp and set aside.
2. Next, grill the hamburgers directly over medium-high heat, turning once, 3-5 minutes per side. Check for doneness using an instant read thermometer**.
3. While the burgers are cooking, fill a wide sauce or saute pan with two inches of water. Bring to a low simmer and gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
4. To assemble, place a butter on the English muffin bottom halves. Top with two slices of Canadian bacon, one poached egg, and drizzle with hollandaise. Serve immediately.

Notes

*If you can't find chili crisp you can use any other chili paste or hot sauce you prefer - or omit. **You can cook burgers to different temperatures for desired doneness, such as medium-rare (130-135°F), medium (140-145°F), medium-well (150-155°F), or well (160-165°F). But be aware that the recommended temperature is 160°F for safety.

Source: The Spiffy Cookie original and AllRecipes.

My love of eggs benedict has intertwined with my love of BBQ in this epic breakfast in celebration of Curly’s 30th birthday!

This post has been compensated by Marsh Ideas and its advertiser, Curly’s BBQ. All opinions are mine alone.

When Curly’s asked me to help celebrate their 30th birthday today I couldn’t say no! I have a special place in my heart for all things BBQ and I decided to kick off their special day with BBQ for breakfast.

Even on the weekends I am not a big fan of long elaborate recipes for breakfast. Often times I will prep something the night before, like a casserole, that just needs to be popped into the oven in the morning. However, I am a sucker for eggs benedict, which aren’t that difficult to make until you get to the Hollandaise sauce. Thankfully I discovered an easy way to make it and then took it a step further today by adding BBQ sauce to it.

Using Curly’s West Coast IPA pulled pork, this recipe came together in under 30 minutes. While the pork heated on the stove top, I toasted the English muffins, whisked together the Hollandaise, and poached the eggs. I almost served them with a side of cheesy breakfast potatoes but these benedicts were hearty enough that it didn’t need it!

Looking for Curly’s products? You can find them in the refrigerated meat case at your grocery store.

One year ago: Fruity Pebbles Marshmallow Crispy Treats

Two years ago: August 2015 Stitch Fix #10

Three years ago: Prosciutto, Pear, and Gorgonzola Bagel Bites

Four years ago: Nutella Ice Cream with Granola Topping

Five years ago: Peanut Butter Cup Mousse Parfaits

Six years ago: Homemade Pesto

BBQ PULLED PORK EGGS BENEDICT

Serves 4

Ingredients:

BBQ HOLLANDAISE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolk

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp granulated sugar

Pinch pepper

1/2 tsp chipotle chili powder

4 tsp BBQ sauce

EGGS etc.

1 (16 oz.) pkg. Curly’s West Coast IPA Pulled Pork, cooked according to package directions

1 tsp vinegar

8 eggs, cracked and placed in individual ramekins (or I like to use Poach Pods)

4 English muffins, toasted

4 green onions, sliced

Directions:

1. Prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the BBQ sauce). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the BBQ sauce and set aside.
2. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
3. To assemble, divide pulled pork evenly between the English muffin halves. Top with one poached egg and drizzle with hollandaise and green onion. Serve immediately.

Source: Adapted from my Mexican Eggs Benedict with Chipotle Hollandaise.

Eggs benedict may be one of my favorite brunch items, but it can be a bit daunting for a crowd. So just make this overnight eggs benedict casserole instead. Maybe with a cinnamon roll breakfast casserole as the sweet compliment to this savory dish?

I whipped this up using my dad’s breakfast casserole recipe as the backbone, substituting seasoned croutons with toasted cubed English muffins, breakfast sausage with Canadian bacon, and bell peppers with asparagus. After it had a sleepover in the fridge it was baked and ready to go for brunch complete with some ridiculously easy to make Greek yogurt hollandaise sauce.

I struggled with deciding whether or not to put poached eggs on top of this because I feel like it’s not a true eggs benedict without some runny yolks, but with 8 eggs already in the mix I convinced myself that was plenty. Did I make a mistake? Nah, this thing as stinking delicious.

Admittedly I wouldn’t have shunned an additional runny yolk on top. But that goes without saying for many things. I seriously wish you could bottle egg yolk to drizzle it on everything. It’s nature’s condiment.

Two years ago: Garlic-Parmesan Chicken Stuffed Shells for Two

Three years ago: Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce

Four years ago: Strawberry, Mango, and Yogurt Smoothie

Five years ago: More Fudge Less Pudge Brownies

Six years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette

OVERNIGHT EGGS BENEDICT CASSEROLE

Serves 12

Ingredients:

CASSEROLE

6 English muffins, cubed and toasted

1 lb. Canadian bacon, chopped

1 lb. asparagus spears

1 (10 oz.) can cream of asparagus soup

2 cups milk

8 eggs

3/4 tsp dry mustard

1/4 tsp salt

1/4 tsp pepper

GREEK YOGURT HOLLANDAISE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp granulated sugar

Pinch pepper

Dash hot Tabasco sauce

Directions:

1. The night before: Place English muffin cubes in the bottom of a lightly greased 9×13-inch baking dish. Top with Canadian bacon and asparagus.
2. In a large bowl, whisk together the soup, milk, eggs, mustard, salt and pepper. Pour over casserole mixture. Cover tightly with plastic wrap and refrigerate overnight.
3. In the morning, preheat oven to 325 degrees. Bake for 1 hr or until set. Allow too cool slightly before serving.
4. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Drizzle over casserole and serve.

Source: Adapted slightly from my Sausage and Egg Breakfast Casserole and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

Welcome to #BurgerMonth 2015! This delicious event is hosted by my girl Kita of Girl Carnivore and she has rounded up enough bloggers to bring you a different burger recipe for every day of the month. Make sure you check out her kick off post for more information!

Since it’s the beginning of the month I decided to start you off right with a burger you can enjoy for breakfast. Or for dinner if you want to do the whole breakfast for dinner thing, which I completely support. Either way this monster of a burger will leave you satisfied for hours. A toasted English muffin is spread with a maple-bourbon aioli before being sandwiched around a pile of bacon, a beef-sausage patty, cheddar cheese, a corn fritter, and a fried egg. All that’s left to desire is a side of crispy hash browns.

If you loved this burger, you’ll also enjoy my eggs benedict burger.

A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist & Woodbridge Wines! Snag some #BurgerMonth swag by entering the giveaway using the widget located at the bottom of this post.

One year ago: Bourbon Pecan Pie for One

Four years ago: Deviled Strawberries

CORN FRITTER BREAKFAST BURGERS

Serves 4

Ingredients:

MAPLE-BOURBON AIOLI

1/2 cup plain Greek yogurt

1 Tbsp maple syrup

1/2 Tbsp bourbon (optional)

BURGERS

4 slices bacon, halved

1 lb. ground beef

3/4 lb. breakfast sausage

Salt and pepper, to taste

4 slices sharp cheddar cheese

4 eggs

4 English muffins, toasted

FRITTERS

1 egg

1/4 cup milk

1 cup pancake mix

1 (14.75 oz.) can cream style corn

Cooking oil to depth of 1 inch

Directions:

1. For the aioli: Mix all ingredients in a small bowl. Refrigerate until ready to use.
2. For the burgers: In a large skillet over medium heat, cook bacon until crispy. Remove from pan and drain on paper towel-lined plate. Leave grease in pan.
3. While the bacon cooks prepare the burgers: In a large bowl mix together the two meats and season with salt and pepper to taste. Form into 4 patties.
4. When the bacon is done cooking, place burgers in the same pan and cook in the bacon grease until browned on each side and cooked through to desired doneness. Top with a slice of cheese and remove from pan.
5. While the burgers cook, prepare the fritters: In a medium bowl, whisk together the egg and milk. Add pancake mix and stir until mixed. Fold in corn until just incorporated.
6. In a second large skillet, heat oil to 350 degrees (or test by dropping a small bit of batter into the oil, it should sizzle immediately). Drop batter by 1/4 cup-fuls and cook until golden, about 1-2 minutes per side. Drain on paper towel-lined plate.
7. While the fritters cook, crack 4 eggs into the pan in which the burgers were cooked and cook a few minutes until the whites are set.
8. To assemble: Spread aioli on the bottom half of each English muffin. Top with bacon, burger, corn fritter, egg, and the top half of the English muffin. Serve immediately.

Source: The Spiffy Cookie original.

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Eggs benedict is awesome already but how about with chorizo and chipotle hollandaise? Don’t wait untilk your next brunch out, make this Mexican version at home.

In life you have to celebrate the small victories: remembering to turn the slow cooker setting to “ON” before plugging it into the outlet timer and leaving for work, finally working out the kinks in a lab protocol (VICTORY IS MINE), and perfectly poached eggs.

Actually that last one isn’t quite true as the eggs for today’s recipe were not as runny as one would prefer, but heck they certainly looked good which is half the battle when it comes to poached eggs. And poached eggs should be on your menu today because today is National Eggs Benedict Day!

Eggs benedict is my go-to order when dining out for breakfast. It’s one of those things that I rarely cook at home and is a special treat to have delivered in front of me without any effort of my own to get it there.

Yet somehow I have yet to explore Hang Over Easy, a campus breakfast/brunch restaurant that I could walk to from where I work. I blame it on discovering that their chorizo “dirty sanchez” eggs benedict is not longer on the menu after hearing tales of it (at least it is not listed on their online menu). So instead I decided to make it myself.

While I am not certain what theirs entails, mine consists of the usual suspects such as a poached eggs and English muffin but has a chorizo sausage patty instead of Canadian bacon and the hollandaise has been kicked up a notch with some chipotle pepper. Would have been even better with a side of homemade refried black beans. Breakfast for dinner anyone?

One year ago: Broccoli and Cauliflower Quiche with Hash Brown Crust

Two years ago: Hot Oat & Quinoa Cereal

Three years ago: Blueberry Oatmeal Bagels

MEXICAN EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Serves 2 (or 4 as a light breakfast)

Ingredients:

CHIPOTLE HOLLANDAISE

1/4 cup plain Greek yogurt (I used 4% Chobani)

1 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

1/4 tsp chipotle chili powder

EGGS etc.

1 Tbsp olive oil

1/2 lb. ground chorizo sausage, formed into 4 patties

1 tsp white vinegar

4 eggs, cracked and placed in individual ramekins

2 English muffins, halved and toasted

Avocado, sliced (optional)

Salsa, for topping (optional)

Directions:

1. Prepare the hollandaise: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6-8 minutes. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add chorizo patties and cook until browned on each side, about 3 minutes. Remove and let drain on a paper towel-lined plate.
3. While the chorizo cooks, fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
4. To assemble, top each toasted English muffin half with a chorizo patty, egg, and hollandaise. Serve with avocado and salsa if desired.

Source: The Spiffy Cookie original, hollandaise adapted from my Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

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Have you had a chance to check out The New Southwest Cookbook by Meagan of Scarletta Bakes? If not then today is your lucky day because not only am I sharing a recipe from her new cookbook, but am also hosting a giveaway for one lucky reader to receive a copy!

To start, there’s a chapter which covers all the essentials for a southwest kitchen pantry as well as acceptable substitutions when you cannot locate a certain ingredient in a recipe, which I completely appreciated as sometimes it is difficult to find certain ingredients. Then there is a “building blocks” chapter covering all the condiments and foodstuffs seen in southwestern cooking from roasted chiles to homemade corn tortillas. Although it is not necessary to make your own tortillas, salsa, etc. from scratch, it certainly adds to the experience. I really want to try making my own tortillas once I get my hands on a tortilla press.

Browsing through the subsequent chapters, several recipes immediately struck me such as the fried sage smashed potatoes and the dulce de leche layer cake with sweet pecan “pesto”. The picture of that cake made me swoon, with pecan “pesto” dripping all over the place. But when I saw the pinto bean breakfast patty melts I knew it was time to treat myself to a hearty, spicy breakfast.

These breakfast patties were easy to throw together and I loved that they could be wrapped up before being cooked and saved for later since I typically only cook for myself. After being fried and topped with cheese, these patty melts were layered with spicy flavor – both in heat and spices. If you are a bit timid to spiciness you may want to consider removing the seeds from the jalapenos.

Want to win a copy? Use the Rafflecopter widget to enter after viewing the recipe below!

One year ago: Chewy Molasses Cookies

Two years ago: Andes Crème de Menthe Chocolate Cookies

PINTO BEAN BREAKFAST PATTY MELTS

Makes 7

Ingredients:

2 Tbsp extra virgin olive oil, divided, plus more for frying

3/4 cup diced yellow onion

1 cup grated zucchini

2 jalapenos, stemmed and minced

2 Tbsp minced fresh garlic

3-1/2 cups cooked pinto beans

3/4 cup plain dry breadcrumbs

2 large eggs, beaten

2 Tbsp ground cumin

1 Tbsp freshly ground black pepper

1 tsp ground coriander

1 tsp salt

7 slices Monterey Jack cheese

7 English muffins, sliced, toasted

Directions:

1. Heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat. Add onion and saute until golden, translucent, and fragrant, approximately 5 minutes. Add the zucchini, jalapenos, and garlic and saute for just 2 more minutes. Remove pan from heat.
2. Meanwhile, place the beans in a large, heat-proof bowl and mash with a fork or potato masher. Stir in the breadcrumbs, eggs, cumin, black pepper, coriander, and salt. Fold in the cooked onion mixture. Using a half cup measure, portion off and form seven ‘burgers’. Refrigerate if not using right away.*
3. Once ready to cook and assemble your melts, heat 1 tablespoon of oil in a large heavy bottomed, lidded skillet over medium heat. Add the patties and cook for 3 to 4 minutes on each side, applying pressure to the top of the patties to flatten once you have a cooked side facing up. Note that you may need to work in batches so as not to overcrowd your pan, so you may need to refresh your oil between batches.
4. Once patties are crisp on the outside and cooked through, top each with a slice of cheese, replace the lid on the pan and steam just 30 to 60 seconds to melt the cheese. Remove each patty melt to a toasted English muffin bun and serve immediately.

* Note: The patties can be made in advance. Simply separate them with parchment paper so that they don’t stick to each other. Store in the refrigerator until ready to cook and serve.

Source: The New Southwest by Meagan Micozzi of Scarletta Bakes.

Disclosure: Recipe reprinted with permission. I received a complimentary copy of this cookbook and giveaway provided by Meagan Micozzi. I was not compensated for this post. All thoughts and opinions are my own.
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One year ago: Slow Cooker French Dip Sandwich with Au Jus

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I am so honored to be here today guest posting for Erin. I was able to meet her through twitter and other food blogs and I have to say that she is pretty amazing. She has the absolute best recipes, from homemade gnocchi to her most recent post, s’mores ice cream sandwiches (I know, amazing, right?). On top of all this amazing cooking, baking and blogging, she’s getting her PhD in biomedical sciences. Can you say brainiac?!

So with all the excitement of being here at The Spiffy Cookie, I’ve decided to share these smoked salmon eggs benedict for you guys. I made these not too long ago when Jason had a friend over and they were an absolute hit! The flavors were wonderfully balanced from the salty smoked salmon to the bright hollandaise flavors and the fresh avocado slices. Plus they’re a cinch to whip up, making it a perfect breakfast/brunch dish when you have guests over!

Smoked Salmon Eggs Benedict (adapted from The Shiksa in the Kitchen):

Yields 2 servings

• 2 English muffins, split and toasted
• 4 slices smoked salmon
• 1 avocado, thinly sliced
• 2 poached eggs, for serving
• Easy hollandaise sauce

To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce. Serve immediately.

Get a serving of vegetables in your breakfast with this veggie eggs benedict topped with a flavorful Béarnaise sauce.

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Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!

Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for breakfast today, for National Egg Day!

My Béarnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!

Side note: the difference between Béarnaise and Hollandaise? It’s really just the flavoring: Béarnaise has shallot, chervil (but not in mine), peppercorns, and tarragon in a reduction of vinegar and wine, while Hollandaise is simpler, with a reduction of lemon juice or white wine.

Looking for more Eggs Benedict recipes?

• BBQ Pulled Pork Eggs Benedict
• Eggs Benedict Breakfast Pizza with Spiralized Potato Crust
• Eggs Benedict Breakfast Tacos
• Eggs Benedict Quiche
• Fried Green Tomato BLT Benedicts
• Mexican Eggs Benedict with Chipotle Hollandaise
• Overnight Eggs Benedict Casserole

Post updated 12/1/20, photo above is the original.

VEGGIE EGGS BENEDICT WITH BÉARNAISE SAUCE

Print

Yield: 2 servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BEARNAISE SAUCE

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 1 Tbsp minced shallot
• 1/2 tsp dried tarragon
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 3 egg yolks
• 1/2 cup hot melted butter

EGGS BENEDICT

• 1 Tbsp olive oil
• 1/4 cup chopped broccoli
• 1/4 cup chopped cauliflower
• 1/4 cup chopped zucchini
• Salt and pepper
• 4 Eggs
• 1/4 cup reduced fat cream cheese
• 2 whole wheat English muffins, toasted

Directions

1. First make the sauce. In a small sauce pan over medium-high heat, combine the vinegar, wine, shallots, tarragon, salt, and pepper. Bring to a boil and reduce to a simmer until the liquid is reduced to about 2 tablespoons, about 10 minutes. Strain vinegar reduction into a large bowl; set aside.
2. Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to reduce to a simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water (but keep letting the water simmer as it will be used for the eggs).
3. While continuing to whisk vigorously, slowly pour the hot butter into the egg yolk mixture. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce; cover and set aside.
4. Add olive oil to a large skillet over medium heat. Add broccoli, cauliflower, and zucchini and cook while stirring for 5 minutes or until they reach desired doneness. Add salt and pepper to taste and set aside.
5. Meanwhile, crack 1 egg at a time into a separate small bowl or cup. Stir the already simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg.
6. Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
7. Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise sauce. Serve seasoned with salt and pepper

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These bacon and cheese egg McMuffin cups meet my requirements for a weekday breakfast, and they are warm and tasty to boot! Like sausage and egg muffins, these breakfast cups can be made ahead of time, which makes them an even better weekday option!

Ingredients:

3 whole-wheat English muffins, split

6 slices ready cooked bacon, right out of package

1/2 cup shredded cheddar cheese

6 large eggs

Pinch of salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Press English muffin halves carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring.
2. Sprinkle with salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.
3. Remove and let cool for 5 minutes before removing from muffin tin.

Source: Picky Palate