Make-Ahead Eggs Benedict Toast Cups

This recipe out of a Taste Of Home Magazine --was good and would have been better if I had used regular english muffins- but I was using a multigrain and the texture was not the same and therefor would allow me to press it down to fill cup.

6 English muffins, split

1 envelope hollandaise sauce mix

12 slices Canadian bacon, quartered

1 teaspoon pepper

1 tablespoon olive oil

6 large eggs

1 tablespoon butter

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.

Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.