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


  • Prepare crepe: Mix all crepe ingredients in a bowl until well blended and smooth. Pour a small amount of less than ¼ cup crepe mixture onto pre-heated 7-inch non-stick coated pan or skillet, tilt pan from side to side to cover pan with mixture. Cook until set. Set aside to cool.
  • Prepare egg filling: Beat eggs in a bowl then add the rest of ingredients. Season to taste. Set aside. Prepare crepe cup: Grease a 12-hole 3oz muffin tin then mold and fit a 1 piece of crepe into each hole of the prepared muffin tin to create a cup then bake in a 325°F/163°C for 10-15 minutes or until crisp. Set aside to cool without removing from the muffin tin. To assemble: Pour ample amount of egg filling mixture into the baked crepe cup 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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