Eggs Benedict Bites: A Delicious Twist on a Classic Brunch Favorite
Add Preferred SourceLooking 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!
Ingredients
For the Hollandaise Sauce
Egg yolks – Save the egg whites in the fridge, or freeze them, for another recipe.
Cold butter, cubed – I always start with cold butter because warm butter increases the risk of the sauce breaking.
Lemon juice – Fresh lemon juice only; bottled juice can taste flat and throw off the balance.
Cayenne pepper – Just use a pinch. Too much heat overwhelms the sauce and can’t be fixed once it’s mixed in.
For the Bites:
- Biscuit dough – Standard refrigerated biscuit dough works best. Flaky-style dough doesn’t hold its shape once filled.
- Eggs – Large or extra large eggs.
- Milk – I use whole milk because lower-fat milk can make the egg mixture bake up thin and watery.
- Ham – Fully cooked ham only. I avoid overly wet ham, which releases moisture and makes the bites soggy.
- Salt and pepper – Season lightly. I’ve learned it’s easy to oversalt once the hollandaise goes on.
How To Make Eggs Benedict Bites
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F (190°C) and grease a muffin tin. 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.
Bake the biscuits at 375-F for about 10 minutes or until just set.
Meanwhile, whisk together the eggs, milk, salt, and pepper in a medium sized bowl until well combined. 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.
While the eggs bake, prepare the Hollandaise using a double boiler. Set a heatproof bowl over gently simmering water, making sure the bowl does not touch the water. Whisk the egg yolks and lemon juice constantly until thickened, then slowly add the cold butter one cube at a time, whisking until the sauce is smooth and glossy. Season with cayenne and additional lemon juice to taste.
To assemble the bites, use a 2-inch round cookie cutter to cut circles from the baked eggs. 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.
Serve the eggs Benedict bites warm and enjoy!
Chef Jenn’s 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.
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.
Eggs Benedict Bites: A Delicious Twist on a Classic Brunch Favorite
Ingredients
For the Hollandaise Sauce:
- 4 egg yolks
- ½ cup butter cold, cubed
- 1 tablespoon lemon juice to taste
- 1 pinch cayenne pepper
for the bites
- 1 can biscuit dough
- 7 eggs
- ⅓ cup milk
- 8 slices ham
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin. Cut each biscuit in half and press into the muffin cups to form small crusts. Bake for 10 minutes until just set.
- Whisk the eggs, milk, salt, and pepper in a bowl. Pour into a greased sheet pan and bake at 375°F for 10 minutes until just set.
- Prepare the Hollandaise sauce in a heatproof bowl over simmering water. Whisk the egg yolks and lemon juice until thickened, then slowly add cold butter, whisking until smooth. Season with cayenne and additional lemon juice.
- Use a 2-inch cookie cutter to cut circles from the baked eggs. Remove biscuit bottoms from the muffin tin.
- Top each biscuit with a circle of egg, a piece of ham, and a drizzle of Hollandaise. Serve warm.
Notes
Chef Jenn’s 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
