Easter Brunch Eggs Benedict Biscuit Cups with Bloody Mary Shooters

Ingredients

Eggs Benedict Biscuit Cups
• 1 package (1.25 oz) hollandaise sauce mix
• 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
• 1 package (6 oz) Canadian bacon slices or cooked ham, cut into fourths
• 1 plum (Roma) tomato, cut into 8 thin slices
• 8 eggs
• 2 teaspoons chopped fresh chives
• Salt and pepper, if desired
Bloody Mary Shooters
• 1 cup bold and spicy Bloody Mary mix
• 1/4 cup vodka

Instructions

1. Heat oven to 350°F. Make hollandaise sauce as directed on package.
2. Meanwhile, spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.
3. Bake 25 to 30 minutes or until muffin edges turn golden brown.
4. Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.
5. Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.
6. Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.