These Healthy Eggs Benedict are not only delicious, but they are also quick and easy to make in a muffin tin, light, low carb and WW friendly.
Eggs benedict are my favorite and if they are yours too, you'll appreciate this version. Because they can be a fattening meal, I wanted to create a lighter and healthier eggs benedict, including a light blender Healthy Hollandaise Sauce. Hollandaise sauce is what makes a big difference in lightening up this recipe, as well as using less English muffin. This recipe is 4 WW points.
This was inspired by my Easy Eggs Benedict with Prosciutto & Quick Blender Artichoke & Roasted Red Pepper Hollandaise Sauce and my Ham & Rice Muffin Tin Eggs Benedict (with Blender Cranberry Hollandaise) on this site, and pairs perfectly with this Classic Fruit Salad (with Honey Lime Dressing) .
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🥘Ingredients
For this baked eggs benedict, you'll need:
- sliced ham
- whole wheat English muffins
- green onion
- Healthy Hollandaise Sauce
- eggs
*See recipe card for quantities.
🔪Instructions
For this ham eggs benedict recipe, the ham is on the outside instead of the English Muffin. And there's a little bit of bun on the inside so you still get your carb fix, while keeping the recipe low carb. The English muffin is toasted so it doesn't get soggy when it's mixed with the muffin.
- Preheat oven to 350 degrees F/175 degrees F and spray a 12 muffin tin GENEROUSLY with non-stick cooking spray. Line the bottom of each muffin tin with a slice of ham, as shown.
- Toast 2 English muffins and break into small pieces, dividing between all 12, as shown.
- Add about 1.5 tbsps of Hollandaise sauce on top of the English muffin pieces.
- Add chopped green onion, dividing evenly between all 12.
- Crack an egg on top of each muffin tin. *Don't worry if some slide to the side.
- Bake for 15-20 minutes in prepared oven, or until eggs are set (depending on how runny you prefer the yolk). Cool for 3 minutes, the loosen edges with a knife or spatula and remove with a spatula. Serve warm with sriracha, salsa or additional Hollandaise.
Hint: Poke some of the egg yolks if you want some of the yolks to be cooked harder (some will anyway, but you'll be guaranteed this way)
📖Substitutions & Variations
- Toppings/Garnish: make a double batch of Hollandaise and add more or use salsa
- Add-ons - make spinach eggs benedict by adding some chopped fresh spinach before you add the egg on top
- Spicy - add sriracha sauce as a garnish or garnish with crushed red pepper
- Gluten-free - use gluten-free English Muffins
- Kid friendly - serve with ketchup
👪 Serving Size
This recipe makes 12 eggs benedict. If you want to cut the recipe in half, double or triple it, simply click on the blue servings in the recipe card, select the number of servings you'd like and the ingredient amounts will adjust accordingly. However, if you want Hollandaise sauce ON your eggs benedict as well as IN your eggs benedict, as this recipe calls for, I recommend you double the recipe (just be sure to count the WW points if you are following the Weight Watchers program).
🔢WW Points
You'll need to add in the Hollandaise sauce, as I wasn't able to add the recipe as an ingredient in the app. So I simply added the 2 recipes together. They each show up as a serving, so it's easy to calculate. This recipe is 4 WW points. It's usually 26 points for regular eggs benedict! *Be sure to count points for additional sauce if you use it.
🥗 Side dishes
If you're not sure what to serve with eggs benedict, especially if you want to keep it healthy, my favorite healthy side dish to serve with Eggs Benedict is Classic Fruit Salad (with Honey Lime Dressing.
I also love to serve this healthy eggs benedict with:
- Pumpkin Biscotti
- Cranberry Pistachio Biscotti
- Watermelon Granola Trifle (for a larger group)
🍽Equipment
You'll need a muffin tin (affiliate link) to make this recipe, as well as a blender (affiliate link) to make the Hollandaise sauce. My favorite spatula to use for this type of recipe is a mini spatula (affiliate link) or you could use a jar spatula.
🌡️Storage
Store these eggs benedict for up to 3 days in a sealed container in the fridge. Reheat in the microwave for 45- 60 seconds or until warm. These ingredients don't stand up well to freezing.
🦺Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you're looking for Weight Watchers breakfast ideas, you'll love this healthy eggs benedict!
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📋 Healthy Eggs Benedict Recipe
Ingredients
- 12 slices lean deli sliced ham
- 1 cup + 2 tbsps Hollandaise sauce https://foodmeanderings.com/healthy-hollandaise-sauce/
- 2 English muffins, whole wheat
- 12 eggs
- ½ cup green onions, chopped chopped
Instructions
- 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)
- Line the bottom of each muffin tin with a slice of ham, as shown.
- Toast 2 English muffins and break into small pieces, dividing between all 12.
- Add about 1.5 tbsps of Hollandaise sauce on top of the English muffin pieces.
- Add chopped green onion, dividing evenly between all 12.
- Crack an egg on top of each muffin tin. *don't worry if the eggs slides to the side
- Bake for 15-20 minutes in prepared oven, or until eggs are set. (depending on how runny you prefer the yolk).
- Cool for 3 minutes, the loosen edges with a knife or spatula and remove with a spatula. Serve warm with fruit salad.
Garnish
- Garnish with sriracha sauce, salsa, ketchup or additional Hollandaise sauce.
Notes
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