Holiday brunches are some of my favourite meals! While the kids are dreaming about presents under the tree, I'm fantasizing about all those leisurely, festive brunches with family and friends during the holidays. And if any of your people have gluten allergies or sensitivities, you'll definitely want to have this Gluten-free Ham & Rice Muffin Tin Eggs Benedict with Blender Cranberry Hollandaise sauce recipe on hand!
This post was sponsored by USA Rice Canada. I was compensated monetarily but all opinions are my own.
It's also Weight Watchers Friendly @ 6 WW points on the blue plan per serving! And it's because I don't have gluten-free bread around and I always have rice, that I made naturally gluten-free rice the base of this recipe. But what I love most about this recipe is that you can use leftover rice AND leftover ham as well. And if you're anything like me, you're always on the hunt for recipes for both; and not just during the holidays, but all year 'round!
I love Eggs Benedict so much so that when I go out for breakfast or brunch I just can't bring myself to order anything else, even if I try. But I don't like to eat out very often because it's not only costly, I can't control the ingredients. And that's important to me. I love that I can make this at home and it's not only full of healthy stuff, it's quick and easy to make! I also eat a lot of rice because it's not only convenient and budget-friendly, but because there are numerous nutritional advantages:
- Rice is a delicious and versatile, slow burning complex carb that provides long lasting energy.
- It’s naturally sodium, cholesterol and gluten-free and low allergen.
- Rice is the ideal pre and post-workout food because it’s a slow burning complex carb that provides long lasting energy.
For this muffin tin eggs benedict, you'll need:
- rice -*I use brown rice
- green onion
- old/sharp cheddar cheese * I use low-fat
- unsweetened applesauce
- sriracha sauce
- lemon juice
- cranberries * I use frozen whole cranberries
- olive oil
- unsalted butter
*see recipe card for quantities
💭 Top tip
If you are concerned about eating raw egg yolks, you can learn how to pasteurize eggs in the microwave HERE!
- Preheat oven to 350 degrees F/175 degrees C and spray a 12 muffin tin VERY GENEROUSLY with non- stick cooking spray. * you need to use a lot of non-stick spray to keep these from sticking (or you can use parchment paper cups) Mix cooked rice, ham, green onion, cheddar cheese and 2 eggs together. Divide mixture between all 12 muffin cups and pack them down very well with a spatula - they will be about ½ full. **It's important that it's very compressed so it will stay together once cooked.
- Break egg directly onto rice mixture in each muffin cup, ensuring the yolk does not break. Bake for about 25 minutes or until eggs are set (the whites are no longer runny and cooked through) Meanwhile, make Blender Cranberry Hollandaise sauce.
*See recipe card for full instructions
📖 Eggs Benedict Variations
There are a plethora of unique twists on Eggs Benedict out there; everything from pulled pork to Matcha Eggs Benedict, but I can guarantee you that this is like no other Gluten-free Eggs Benedict you've ever had! I use brown rice (whole grain) to keep it even healthier. Brown rice is also a source of vitamins and minerals, contains fibre, magnesium, selenium and manganese! And I bet you didn't know that there is more magnesium in 1 cup of cooked long grain brown rice (21% DV) than in 3.5 cups of spinach (20% DV)?! Magnesium is critical for muscle function, with the heart being the largest muscle in the body.
Oh and talk about fibre - 1 cup of brown rice has almost 4 g of fibre while 3.5 cups of raw spinach has only 2.2 g. Sadly, 9 in 10 Canadians don’t eat enough whole grains. I know I'm always looking for ways to get more natural fibre into my diet. Just one cup of cooked brown rice provides two of the three recommended daily servings of whole grains. I doubt you'd find that in restaurant Eggs Benedict!
- Rice: you can use any type of rice you like, but I use brown rice (see health benefits above)
- Ham: If you don't have leftover ham from a holiday meal, you can use deli sliced ham
- Spice: I use sriracha sauce to garnish these eggs benedict, as well as spice them up a bit. However, if you don't like spice, you could use ketchup, salsa or skip the garnish all together
You'll need a muffin tin for this recipe! I also adore stuff made in muffin tins because it's so simple and easy, but Eggs Benedict in a muffin tin is simply the best! I've never been that good at poaching eggs and now I don't have to be; these eggs are baked to pure perfection in the muffin tin.
👪 Serving Size
This gluten-free eggs benedict recipe makes 12 servings (1 full muffin tin). However, you can half, double or even triple the recipe by clicking on the blue servings number in the recipe card. Then select the number of servings you would like and the ingredient amounts will adjust accordingly. If you make more, you'll need additional muffin tins or a bigger muffin tin.
Store this easy eggs benedict in an airtight container in the fridge for up to 2 days. It is best to store the hollandaise sauce separately. Reheat as needed. Rice can be stored in the fridge for 3-5 days or in the freezer for up to 6 months
Not only is this recipe gluten-free, it's festive, healthy, easy, baked in a muffin tin and uses up your leftovers! Whether you're looking for a unique holiday brunch, a way to use up leftover rice and ham or the perfect meal for your friend or loved one with a gluten allergy or sensitivity, then this recipe is for you! And if you're looking more leftover rice or ham recipes, then check out my Leftover Ham, Rice & Beans- Gluten-free and my Cranberry Gingerbread Stovetop Rice Pudding (Gluten-free)!
And if you're looking for the perfect sweet (but not too sweet) accompaniment to your holiday brunch, give my Holiday Biscotti (also WW friendly) a try!
Happy Holiday brunching!
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📋 Ham & Rice Muffin Tin Eggs Benedict (with Cranberry Hollandaise)
- 2 cups USA brown rice, cooked 500 ml
- 1 cup ham, diced small ( inch cubes) 250 ml
- ⅓ cup green onion, chopped 75 ml
- 1 cup sharp/old low -fat cheddar cheese, grated 250 m
- 2 whole eggs
- 12 whole eggs
Quick Blender Cranberry Hollandaise sauce:
- 2 egg yolks
- ⅓ cup unsweetened applesauce 75 ml
- 1 teaspoon sriracha sauce 5 ml
- 1 ½ tablespoon lemon juice (from concentrate) 22 ml
- ½ cup frozen whole cranberries, defrosted, drained and patted dry 118 ml
- 3 tablespoon olive oil 45 ml
- ⅓ cup unsalted butter 75 ml
- additional sriracha sauce
- additional whole cranberries, defrosted, drained and patted dry
- parsley sprigs
- Preheat oven to 350 degrees F/175 degrees F and spray a 12 muffin tin VERY GENEROUSLY with non- stick cooking spray. * you need to use a lot of non-stick spray to keep these from sticking (or you can use parchment paper cups)
- Mix cooked rice, ham, green onion, cheddar cheese and 2 eggs together.
- Divide mixture between all 12 muffin cups and pack them down very well with a spatula - they will be about ½ full. **It's important that it's very compressed so it will stay together once cooked.
- Break egg directly onto rice mixture in each muffin cup, ensuring the yolk does not break.
- Bake for about 25 minutes or until eggs are set (the whites are no longer runny and cooked through)
- Meanwhile, make Blender Cranberry Hollandaise sauce.
- Let Ham & Rice Egg Cups sit for 3 minutes, then run a knife about the edge to loosen. Allow to sit for another 3 minutes, then run a knife around 1 more time before removing. * It is very important that you do this step or they will fall apart.
Quick Blender Cranberry Hollandaise Sauce:
- Add the egg yolks, apple sauce, sriracha and lemon juice and cranberries (measure the cranberries BEFORE defrosting) to blender and puree.
- Butter and Oil: In a small bowl, add the butter and melt on medium heat in the microwave until melted (about 45 seconds). Add the oil to the butter, and heat again for another 30 seconds so the mix is warm.
- Then slowly add the olive oil butter mixture to the blender cranberry mixture on low speed until you get a nice creamy sauce (about 45 seconds to 1 minute).
- Gently remove Ham & Rice Egg Cups from muffin tin with a spatula (a narrow, long half spatula works best - see NOTES)
- Add about 1-2 tablespoon Hollandaise sauce over ham and rice egg cup.
- Garnish with fresh cranberries, parsley and additional sriracha sauce as desired. (see photos) You can either add little dots of sriracha sauce and swirl with a butter knife or zig zag lines across.
🎄More Holiday Breakfast Ideas!
- Easy Sheet Pan Huevos Rancheros -gluten-free
- Mexican Sheet Pan Eggs (with Tortilla Toast)- WW friendly and Gluten-free
- Christmas Morning Casserole (Wife Saver)
- Raspberry Mocha Cinnamon Roll Breakfast Lasagna
- Overnight Cinnamon Sticky Buns
- Baileys Irish Cream Overnight French Toast Casserole
- Watermelon Granola Trifle
- Rum & Raisin Sheet Pan Pancakes