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 your fave 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 muffins. This was inspired by my Easy Eggs Benedict with Prosciutto & Quick Blender Artichoke & Roasted Red Pepper Hollandaise Sauce , and pairs perfectly with this Classic Fruit Salad (with Honey Lime Dressing) .
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If you're looking for more Weight Watchers egg breakfast ideas, try this Mediterranean Weight Watchers Crustless Quiche !
It's bursting with delicious Mediterranean flavors like feta cheese, garlic, spinach, black olives and sun-dried tomatoes and no pie crust necessary! Yet it's soooo good that no one will ever suspect it's Weight Watchers friendly recipe (at only 3 ww points)!
🥘Ingredient Notes
For this baked eggs benedict, you'll need:
- Sliced ham. Use a lean deli sliced ham. You can buy very lean ham that is 1 ww point.
- English muffins. I use whole wheat English muffins because they are more nutritious and are 3 points (vs. 4 points for a white English muffin).
- Healthy Hollandaise Sauce. My low-fat Hollandaise sauce recipe is quick and easy to make @ only 2 ww points for 1.5 tbsp.
*See recipe card for full list of ingredients and quantities.
📖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, Pico de Gallo Salsa, or garnish with crushed red pepper
- Gluten-free - use gluten-free English Muffins
- Kid friendly - serve with ketchup
🔪How to Make Healthy Eggs Benedict
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. (Image 1)
- Toast 2 English muffins and break them into small pieces, dividing between all 12. (Image 2)
- Add about 1.5 tbsps of Hollandaise sauce on top of the English muffin pieces (Image 3).
- Add chopped green onion, dividing evenly between all 12. (Image 4).
- Crack an egg on top of each muffin tin. *Don't worry if some slide to the side. (Image 5)
- Bake for 15-20 minutes in the prepared oven, or until the eggs are set (depending on how runny you prefer the yolk). Cool for 3 minutes, then loosen edges with a knife or spatula and remove with a spatula. Serve warm with sriracha, salsa, or additional Hollandaise.(Image 6)
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)
👪 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 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
This recipe is 3 WW points, including the hollandaise sauce. It's usually 26 points for regular eggs benedict! *Be sure to count points for additional sauce if you use it.
🥗 What to serve with Low-fat Eggs Benedict
If you're not sure what to serve with eggs benedict, especially if you want to keep it healthy, try serving it with this recipe for Old fashioned Fruit Salad or my Watermelon Granola Trifle (shown). If you're looking for a light "breakfast dessert" try this Healthy Pumpkin Biscotti or Chocolate Marble Biscotti!
Recipe Tips
- Generously Grease the Muffin Tin. Use plenty of non-stick cooking spray or line the muffin tin with parchment paper liners to prevent sticking. This ensures the eggs benedict are easy to remove without breaking.
- Use Toasted English Muffin Pieces. Toasting the English muffins before assembling adds texture and prevents them from becoming soggy while baking.
- Crack Eggs into a Separate Dish First. Crack each egg into a small bowl or ramekin before adding it to the muffin tin. This makes it easier to remove any shell fragments and ensures precise placement.
- Adjust Egg Yolk Doneness. For a runnier yolk, bake for the lower end of the recommended time (15 minutes). For a firmer yolk, poke the yolk lightly with a knife or bake closer to 20 minutes.
- Remove the eggs benedict with a spatula. 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.
❔ Recipe FAQ's
Yes, you can add chopped spinach, sautéed mushrooms, or diced bell peppers before adding the egg for a veggie-packed version.
A muffin tin works best for this recipe, but you could use small ramekins or oven-safe bowls for individual servings if preferred.
Most eggs benedict recipes are high in fat and calories (and ww points) while this healthy eggs benedict recipe is much healthier!
If you're looking for healthy eggs benedict recipes, you'll love this one!
🍳More Healthy Breakfast Recipes!
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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
- Generously Grease the Muffin Tin. Use plenty of non-stick cooking spray or line the muffin tin with parchment paper liners to prevent sticking. This ensures the eggs benedict are easy to remove without breaking.
- Use Toasted English Muffin Pieces. Toasting the English muffins before assembling adds texture and prevents them from becoming soggy while baking.
- Crack Eggs into a Separate Dish First. Crack each egg into a small bowl or ramekin before adding it to the muffin tin. This makes it easier to remove any shell fragments and ensures precise placement.
- Adjust Egg Yolk Doneness. For a runnier yolk, bake for the lower end of the recommended time (15 minutes). For a firmer yolk, poke the yolk lightly with a knife or bake closer to 20 minutes.
- Remove the eggs benedict with a spatula. My favorite spatula to use for this type of recipe is a mini spatula (affiliate link) or you could use a jar spatula.
Terri Gilson
I had my friend over for breakfast to sample these and she absolutely loved them! She said she didn't even miss the carbs and loved the light Hollandaise!