Ingredients
6 English muffins, split1 envelope hollandaise sauce mix12 slices Canadian bacon, quartered1 teaspoon pepper1 tablespoon olive oil6 large eggs1 tablespoon butter
Preparation
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.
