We have taken a classic recipe and not only made it easier, but keto friendly. Our keto eggs benedict is one of those muffin tin breakfast recipes that everyone in your house will eat. That means you won't have to cook two different breakfasts- a low carb breakfast and regular! Of course if you don't feel like sharing them, wrap individually in plastic and freeze for a super simple weekday breakfast.
Keto Eggs Benedict
On of our favorite Muffin Tin Breakfast Recipes
Eggs benedict is a classic. If you've eaten breakfast at any diner in the last 60 years you have probably seen eggs benedict on the menu. It is typically a poached egg sitting on top of an English muffin half or toast with Canadian bacon and hollandaise sauce. The steps to make can be easy if you are familiar, but those new to making the sauce or poaching eggs can have a hard time and usually just skip it. To simplify the process we changed it up, the sauce is quickly down in the microwave and the eggs poured right into a muffin tin!
But, Why is it called Eggs Benedict?
Funny story, apparently some wall street guy was sorely hungover one morning in New York and ordered buttered toast, crispy bacon, 2 poached eggs and a "hooker" of hollandaise sauce. Now that was in 1894. Apparently there is some controversy over who actually created the term/recipe since it is said that a restaurant in 1860 had it on their menu. Who knows how much of this is true, but we know one thing- it is an amazing dish!
So amazing that we had to create a version for the keto and low carbers.
Making our Keto Eggs Benedict
Makes 6 Keto Low Carb Egg Cups
Ingredients
- 6 large eggs
- ½ cup cheddar cheese, shredded
- cracked black pepper
- chives or green onion for garnish
Our Easy COOKED Blender Hollandaise sauce:
- 3 large egg yolks MUST BE ROOM TEMPERATURE.
- 1 teaspoon mustard (dijon or yellow)
- 1 tablespoon lemon juice
- 4 tablespoon butter, melted
- 2 tablespoon heavy whipping cream
- ½ teaspoon each salt & pepper
- ¼ teaspoon paprika
Directions:
Preheat oven to 375 degrees and spray a muffin tin with non-stick cooking spray. Line bottom with individual slices of ham. Spoon a small amount of sauce into the muffin tin. Crack one egg in each muffin spot on top of the ham and sprinkle with cheese and black pepper. Bake until set and cheese is melted, about 15 minutes.
Let rest a couple minutes before removing from pan. Top with chives and just a touch more sauce. Serve.
Directions for the keto eggs benedict hollandaise sauce:
Using a small blender cup, like a Ninja, melt butter in the microwave. Pour into small dish, set aside. Crack eggs into blender cup, add cream, mustard and seasonings. Start blending, pour in half of the butter, blend. Pour in remaining butter. Blend.
Heat in the microwave for 10 seconds at a time until you can feel the sauce is heating. Blend in between if gone past 30 seconds. If done correctly this WILL NOT separate or cook the eggs, we have done this a gazillion times. You can do this in a regular blender, but it may not fit in the microwave. In that case temper the eggs first according to the traditional recipe.
There are blender recipes out there that do not heat the eggs. That is NOT this recipe. DO NOT CONSUME RAW EGGS.
Follow us on Pinterest!
Also try one of our other easy breakfast recipes - cheesy ham & asparagus frittata!
Keto Low Carb Egg Cups
Keto Eggs Benedict Muffin Tin Recipe
Our keto eggs benedict is like a low carb egg cup, modeled after the classic to be k approved! With Our EASY Blender Hollandaise
Ingredients
- 6 large eggs
- 6 slices deli ham
- ½ cup cheddar cheese, shredded
- cracked black pepper
- chives or green onion for garnish
- Our Easy COOKED Blender Hollandaise sauce
For the sauce
- 3 large egg yolks MUST BE ROOM TEMPERATURE.
- 1 teaspoon mustard, dijon or yellow
- 1 tablespoon lemon juice
- 4 tablespoon butter, melted
- 2 tablespoon heavy whipping cream
- ½ teaspoon each salt & pepper
- ¼ teaspoon paprika
- CLICK PIN TO VISIT SITE FOR FULL RECIPE
Instructions
- Preheat oven to 375 degrees and spray a muffin tin with non-stick cooking spray. Push ham slice into muffin tin places. Spoon a small amount of sauce into the muffin tin. Crack one egg in each muffin spot on top of the ham and sprinkle with cheese and black pepper. Bake until set and cheese is melted, about 15 minutes.
- Let rest a couple minutes before removing from pan. Top with chives and just a touch more sauce. Serve.
- DIRECTIONS FOR THE KETO EGGS BENEDICT HOLLANDAISE SAUCE:
- Using a small blender cup, like a Ninja, melt butter in the microwave. Pour into small dish, set aside. Crack eggs into blender cup, add cream, mustard and seasonings. Start blending, pour in half of the butter, blend. Pour in remaining butter. Blend.
- Heat in the microwave for 10 seconds at a time until you can feel the sauce is heating. Blend in between if gone past 30 seconds. If done correctly this WILL NOT separate or cook the eggs, we have done this a gazillion times. You can do this in a regular blender, but it may not fit in the microwave. In that case temper the eggs first according to the traditional recipe.
Nutrition Information:
Yield: 6Amount Per Serving: Calories: 270Carbohydrates: 1.8g
Related Posts:
Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!
That SAUCE is SO easy, holy crap. I almost didn't even attempt because the microwave idea scared me but it actually works great.
These are amazing, I don't agree with the bad review- just because you don't like eggs doesn't mean the recipe deserves a bad rating WOW People!