Place 3 Canadian bacon pieces in each biscuit cup. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups.
Meanwhile, spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with cooking spray. Make hollandaise sauce as directed on package. 1 plum (Roma) tomato, cut into 8 thin slices. 1 package (6 ounce) Canadian bacon slices or cooked ham, cut into fourths. 1 can (16.3 ounce) Pillsbury® Grands! refrigerated buttermilk biscuits. 1 package (1.25 ounce) hollandaise sauce mix. Shake, then pour into each cookie shot glass.Start your weekend morning off right with this easy recipe complete with a Bloody Mary shooter! Eggs Benedict Biscuit Cups In a shaker filled with ice, combine equal parts Baileys Irish Cream and milk. Line the inside of each cookie dough cup with the melted chocolate, place on a baking sheet or platter, and refrigerate until the chocolate has hardened, about 20 minutes. Microwave in 25-second intervals, stirring in between, until chips are fully melted. In a microwave-safe bowl, combine chocolate chips and coconut oil. Set tray aside to cool for 5 minutes, then remove cookies from tin. As soon as they’re out, use a greased shot glass to gently press down the center of each cookie. 
Bake for 14 to 16 minutes, or until the cookies are lightly golden in the center and edges are deeply golden. Grease the cups of a muffin tin with cooking spray, then fill each one with a small ball of cookie dough (about a 1/2" slice of the cookie log), pressing down gently to form a well. Milk and cookies shots are the kind of cookies Santa actually wants you to leave out for him.Ĭategory nut-free, vegetarian, Christmas, cocktail party, baking, dessert
Bake 8 to 10 minutes or until light brown cool on wire rack. Prick bottom and side of pastry thoroughly with fork. Fold and roll pastry under, even with plate flute as desired. Trim overhanging edge of pastry 1 inch from rim of pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Fold pastry into fourths place in pie plate. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. If refrigerated longer, let pastry soften slightly before rolling. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. Shape into flattened round on lightly floured surface. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. 
Garnish with parsley and additional Parmesan cheese. Serve biscuits with warm sauce for dipping. Cover microwave on High 1 to 2 minutes, stirring after 1 minute, until heated through. In small microwavable bowl, add marinara sauce.
Bake 15 to 20 minutes or until golden brown and biscuits are no longer doughy in center. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. Stir in bread crumbs and 1 tablespoon Parmesan cheese mix well. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted.Gently stretch dough up and around meatball and cheese, bringing to top, and pinching firmly to seal. Place 1 cheese piece in center of each dough round, and top with 1 meatball.Cut each cheese slice into fourths to make 16 pieces. Press each biscuit into 3 1/2-inch round. Generously spray 16 regular-size muffin cups with cooking spray.
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