Eggs Benedict Bites: A Delicious Twist on a Classic Brunch Favorite

Looking for a tasty twist on a classic? These Eggs Benedict Bites are the ideal brunch finger food. I love serving them for brunch with a variety of other dishes, but they also make a tasty meal all on their own. Want a deliciously different brunch? Check out these bites today!

These Eggs Benedict Bites are a fun and tasty brunch or even breakfast. They’re not as hard as they look! Canned biscuit dough does much of the work, and if you use my hack for making sheet pan eggs, then everything will be ready in a jiffy!

What You’ll Love About Eggs Benedict Bites

• They’re a fun and tasty twist on a classic.
• Prep them ahead of time, and then just warm and serve.
• These bites are a delicious part of any breakfast or brunch!

Ingredients

For the Hollandaise Sauce:

• Egg yolks
• Cold butter – Cubed.
• Lemon juice
• Cayenne pepper

For the Bites:

• Biscuit dough
• Eggs
• Milk
• Ham
• Salt and pepper – To taste.

How To Make Eggs Benedict Bites

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Separate the biscuit dough into individual biscuits, and then cut each biscuit in half. Press each half into the bottom and up the sides of the muffin tin cups to form a little crust.
3. Bake the biscuits at 375-F for about 10 minutes or until just set.
4. Meanwhile, whisk together the eggs, milk, salt, and pepper in a medium sized bowl until well combined.
5. Spray a sheet pan or cookie sheet with raised sides with non-stick cooking spray and pour the egg mixture into the sheet pan. Bake the eggs for 10 minutes or so at 375-F until just set in the middle.
6. While the bites are baking, make the Hollandaise sauce. Place a heatproof bowl over a pot of simmering water (double boiler method). Make sure the bottom of the bowl does not touch the water.
7. Add the egg yolks and lemon juice to the bowl, whisking constantly until the mixture begins to thicken.
8. Slowly add the cold butter, one cube at a time, whisking continuously until each piece is melted and the sauce is smooth and thickened.
9. Season with cayenne pepper and additional lemon juice to taste.
10. To assemble the bites, use a 2-inch round cookie cutter to cut circles from the baked eggs. 
11. Remove the biscuit bottoms from the muffin tin. Top each biscuit with a circle of egg, a piece of ham, and a drizzle of Hollandaise sauce.
12. Serve warm and enjoy!

Step-By-Step Process

Heather’s Tried-and-True Tips

• Make sure to use cold butter for the Hollandaise sauce to ensure it emulsifies properly.
• Don’t want to fuss with homemade Hollandaise sauce? Use a packet – I won’t tell 🙂
• For an extra touch of flavor, try adding a sprinkle of chives or parsley on top of the bites.
• These bites can be made ahead of time and reheated gently in the oven or microwave as long as there’s no sauce on them. Only add the sauce before serving.

Recommended

Make It A Meal

To make a complete brunch spread, serve Eggs Benedict Bites alongside fresh fruit, a light salad, or roasted vegetables. A glass of freshly squeezed orange juice or a mimosa pairs perfectly with these tasty bites. For a more substantial meal, consider adding a side of hash browns or breakfast potatoes, or these yummy pancake mix muffins.

Storage

Store any leftover Eggs Benedict Bites in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes or microwave on medium power until heated through. While the Hollandaise sauce is best enjoyed fresh, you can store it in the refrigerator for up to 2 days. Reheat it gently over a double boiler, whisking constantly, to restore its smooth texture.