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Two eggs Benedict on English muffins with ham, poached eggs, and hollandaise sauce, garnished with chives, illustrate How to Make Eggs Benedict—served on a white plate with fresh strawberries in the background.

How to Make Eggs Benedict in a Muffin Tin

Skip the hassle of poaching eggs and make Muffin Tin Eggs Benedict instead! This easy baked version features perfectly cooked eggs, Canadian bacon, toasted English muffins, and rich hollandaise sauce for a delicious brunch everyone will love.

Course Breakfast
Cuisine American
Keyword Eggs Benedict in muffin tin, muffin tin eggs benedict
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Author momma lew

Ingredients

For the Hollandaise Sauce:

  • 1 ½ lemons juiced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • dash of hot sauce
  • dash of salt 1 tablespoon mustard or to taste
  • ¼ teaspoon ground paprika

For the Eggs Benedict:

  • English muffins halved
  • Canadian bacon
  • eggs poached

Instructions

  1. Preheat your oven to 350.

  2. Spray your muffin tin with non-stick spray.

  3. Add 1 tbsp water to each muffin tin and crack egg directly into each hole.

  4. Bake for 10 minutes.

  5. Remove egg with slotted spoon and serve immediately.

  6. Fry the canadian bacon in a skillet.

  7. For the Hollandaise Sauce, in a small saucepan, whisk together your ingredients over low heat until heated through.

  8. Spoon your hollandaise sauce over the eggs benedict.

Recipe Notes

The baked eggs can be refrigerated for up to 3 days and reheated gently in the microwave. Hollandaise sauce is best served fresh but can be rewarmed carefully over low heat. Assemble the Eggs Benedict just before serving for the best texture.