Eggs Benedict Cups

• 6 slices white bread
• 1 cup shredded cheddar cheese
• 3 green onions, chopped
• 6 Canadian bacon, finely chopped
• 3/4 teaspoon garlic powder
• 3/4 teaspoon minced fresh basil
• 6 large eggs, lightly beaten
• 2 tablespoons butter
• 1/2 cup hollandaise sauce mix
• 1-1/2 cups water
• Minced fresh parsley

1. Coat six 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups.
2. Place on a
3. . Bake at 350u0b0 for 20-25 minutes or until a thermometer reads 160u0b0.
4. In a saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

white bread, cheddar cheese, green onions, bacon, garlic, fresh basil, eggs, butter, hollandaise sauce mix, water, fresh parsley

Taken from www.tasteofhome.com/recipes/eggs-benedict-cups/ (may not work)