Eggs Benedict Whole Wheat Crepe Breakfast Cups

Eggs Benedict Whole Wheat Crepe Breakfast Cups


  • 3 pieces eggs
  • 6 tablespoons oil
  • 1 ½ cups fresh milk or water
  • 1 package MAYA Whole Wheat Think Heart Pancake Mix 200g

Egg Filling

  • 3-4 pieces whole eggs
  • ¼ cup cream
  • ½ cup cooked ham or bacon (chopped)
  • ¼ cup cheddar cheese (grated)
  • ¼ cup spring onions or leeks (chopped)
  • Salt and pepper to taste
  • parsley (finely chopped)
  • cooking oil (for greasing)
  • prepared hollandaise sauce


  1. To prepare the crepe, mix all the crepe ingredients in a bowl until well blended and smooth. Pour a small amount (less than ¼ cup crepe mixture) onto a pre-heated 7-inch non-stick pan or skillet. Tilt pan from side to side to cover pan with mixture. Cook until set. Set aside to cool.

  2. For the filling, beat the eggs in a bowl then add the rest of the ingredients. Season to taste. Set aside.

    To make the crepe cup, grease a 12-hole 3oz muffin tin, then mold and fit 1 piece of crepe into a cup in each hole. Bake in the oven at 325°F/163°C for 10-15 minutes or until crisp. Set aside to cool without removing them from the tin. Pour an ample amount of egg filling mixture into the baked crepe cups and bake again in a pre-heated oven until filling sets. Drizzle prepared hollandaise sauce on each baked cup before serving.

Yield: 10-12 servings

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