We took a classic breakfast and made it simpler and keto-friendly. These Keto Eggs Benedict muffin tin egg cups are an easy low-carb breakfast everyone will enjoy. They bake in a muffin tin, use deli ham instead of English muffins, and are finished with a quick blender hollandaise. Make a batch, freeze individually, and reheat for fast weekday mornings.

Keto Eggs Benedict

One of our favorite muffin tin breakfast recipes

Traditional Eggs Benedict typically features a poached egg on an English muffin half with Canadian bacon and hollandaise sauce. While delicious, poaching eggs and making classic hollandaise can intimidate home cooks. This recipe simplifies both steps: eggs are baked in a muffin tin over ham, and the hollandaise is made quickly in a blender and gently warmed. The result is a convenient, low-carb version that keeps the rich flavors of the original.

Why the name “Eggs Benedict”?

The exact origin of the name is debated, but the dish has been a breakfast staple for well over a century. Whatever its backstory, Eggs Benedict remains a beloved brunch classic. This recipe adapts that classic flavor profile for a low-carb, keto-friendly preparation so you can enjoy the same savory combination without the muffin.

About this recipe

Yields 6 low-carb egg cups. Prep and cook time are both short, making this a practical option for busy mornings or brunch gatherings.

Ingredients

• 6 large eggs
• 6 slices deli ham (one per muffin cup)
• ½ cup shredded cheddar cheese
• Cracked black pepper, to taste
• Chives or green onion, thinly sliced, for garnish

For the Easy Cooked Blender Hollandaise

• 3 large egg yolks, room temperature
• 1 teaspoon mustard (Dijon or yellow)
• 1 tablespoon lemon juice
• 4 tablespoons butter, melted
• 2 tablespoons heavy whipping cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika

Instructions

1. Preheat the oven to 375°F (190°C). Spray a standard 6-cup muffin tin with non-stick cooking spray.
2. Press one slice of deli ham into the bottom of each muffin cup to form a small cup or liner.
3. Spoon a small amount of the hollandaise into the bottom of each ham-lined cup (about a teaspoon each).
4. Crack one egg into each muffin cup on top of the ham. Sprinkle with shredded cheddar and crack black pepper over each egg.
5. Bake in the preheated oven until eggs are set and cheese is melted, about 12–15 minutes depending on oven and preferred doneness.
6. Allow the egg cups to rest for a couple of minutes, then gently remove from the muffin tin. Top each with a little extra hollandaise and a sprinkle of chives or green onion. Serve warm.

Directions for the Blender Hollandaise

This method produces a cooked hollandaise safely and quickly if you follow the steps carefully. Do not attempt this with raw, unpasteurized eggs if you have concerns about food safety.

1. Melt the butter in a microwave-safe dish and set aside to cool slightly.
2. In a small blender cup (one that fits in your microwave), add the egg yolks, heavy cream, mustard, lemon juice, salt, pepper, and paprika.
3. Begin blending. With the blender running, pour in about half of the melted butter, then blend a few seconds more. Add the remaining butter while blending until the sauce becomes smooth and emulsified.
4. Heat the blended sauce in the microwave in short bursts of 10 seconds, checking and stirring briefly between bursts. Continue until the sauce reaches a warm, thickened consistency. If you exceed 30 seconds at a time, pause and blend between heating bursts.
5. If heated correctly the sauce will remain smooth and should not separate. This is a cooked hollandaise, not a raw sauce—do not consume if the eggs remain uncooked or if safe-handling guidelines are a concern.

Tips and Storage

• Freeze individual egg cups wrapped in plastic or in airtight containers. Reheat from frozen in the oven or microwave for an easy breakfast.
• Adjust cooking time if you prefer softer or firmer yolks.
• The blender hollandaise can be made ahead and gently reheated in short microwave bursts, stirring between each burst.

Try these Keto Eggs Benedict muffin tin egg cups for a crowd or for quick weekday breakfasts—rich, satisfying, and low in carbs.

Keto Eggs Benedict Muffin Tin Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Low-carb egg cups inspired by classic Eggs Benedict, finished with an easy cooked blender hollandaise.

Ingredients

• 6 large eggs
• 6 slices deli ham
• ½ cup shredded cheddar cheese
• Cracked black pepper
• Chives or green onion for garnish
• For the sauce: 3 egg yolks (room temperature), 1 tsp mustard, 1 tbsp lemon juice, 4 tbsp melted butter, 2 tbsp heavy cream, ½ tsp salt, ½ tsp pepper, ¼ tsp paprika

Instructions

1. Preheat oven to 375°F (190°C). Spray muffin tin and press ham into each cup. Spoon a little hollandaise into each cup, crack an egg into each, then sprinkle with cheese and pepper. Bake 12–15 minutes until set.
2. Let rest a couple of minutes, remove from pan, top with chives and a touch more sauce, and serve.
3. To make the hollandaise: blend egg yolks, cream, mustard, lemon, and seasonings; slowly add melted butter while blending; heat gently in the microwave in short bursts until warm and thickened.

Nutrition Information:

Yield: 6
Amount Per Serving:
Calories: 270
Carbohydrates: 1.8g