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Eggs benedict is a classic breakfast choice, and the combination of muffins and Canadian bacon with poached eggs is hard to beat. However, a sheet pan isn’t usually associated with an easy eggs benedict recipe. This sheet pan eggs benedict recipe works because there are other components in the dish, such as eggs, potatoes and vegetables, which are baked in the oven, and the English muffins can also be crisped up in there.

Sheet pan eggs benedict recipe.

A little more unusual than the classic eggs benedict recipe but every bit as good, or even better, this tasty dish with homemade hollandaise sauce, Canadian bacon, potatoes, asparagus, and more, makes a great special occasion brunch.

More delicious breakfast ideas include overnight carrot cake oatmeal, sheet pan eggs benedict or any of these tasty breakfast recipes. And an Italian frittata is another tasty option, or how about savory breakfast muffins?

An easy egg benedict meal made in a sheet pan.

Why You’ll Love It

Delicious: This sheet pan eggs benny is so tasty. Every part of the dish from the yummy hollandaise sauce to the Canadian bacon, poached eggs, and vegetables offers a wealth of flavour in every mouthful.
Simple to make: There is nothing complicated about the recipe, but nobody has to know that! When you present this beautiful dish, everyone will think it took you hours!
A real crowd pleaser: Whether you have guests staying over or it’s Christmas morning or another special occasion, a batch of this is easier to whip up than making everyone a different breakfast dish.

Overhead view of eggs benedict made on a sheet pan with asparagus and potatoes.

Poached Eggs Benedict Ingredients

You need English muffins, Canadian bacon slices, butter, eggs, vinegar, and optionally some chives and paprika for the eggs benedict.

Ingredients to make an eggs benedict recipe.

The hollandaise sauce is made with butter, egg yolks, lemon juice, and salt, and you can also add some cayenne pepper if you want.

Making hollandaise sauce.

And then there is the vegetable component, and that’s a tasty combination of potatoes, asparagus, rosemary, garlic, oil, salt, and pepper.

Eggs benedict on a sheet pan with asparagus and potatoes.

How to Make Sheet Pan Eggs Benedict

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Roast the vegetables: Toss the potatoes and asparagus with oil, rosemary, garlic, salt, and pepper, and roast on a baking sheet in the oven until tender.
Start the hollandaise sauce: Blend the egg yolks with the lemon juice, salt, and cayenne pepper in a food processor until frothy.
Add more ingredients to the sauce: Add the melted butter to the egg yolk mixture and blend some more, before adding lemon juice and salt to the hollandaise sauce.
Cook the English muffins: Butter the English muffins, add the Canadian bacon on top and roast for a few minutes.
Poach the eggs: Poach the eggs in simmering water, remove with a slotted spoon and drain on paper towels.
Assemble the sheet pan eggs benny: Put a poached egg on each English muffin and spoon the hollandaise sauce on top, then garnish with chives if liked, and serve with the potatoes and asparagus.

Preparing breakfast on a sheet pan.

Substitutions and Variations

You can add other vegetables to the potatoes and asparagus if you like. Mushrooms would be good, but don’t add them until the potatoes are almost tender as they take less time to cook. You can also save time using readymade hollandaise sauce or add some smoked salmon or steak for a gourmet touch.

Eggs benedict on a cutting board with Canadian bacon.
Eggs benedict with hollandaise sauce and asparagus.

What to Serve with This Classic Dish

This is a meal in itself, as you have the eggs as your protein along with potatoes and asparagus, plus the muffin, sauce and so on. But if you want to add more, consider sliced fruit or a small green salad.

An easy eggs benny recipe made on a sheet pan.

How to Store Leftover Eggs Benedict Casserole

Store: You can keep the toasted English muffins, bacon and vegetables for up to 3 or 4 days in the refrigerator, but the eggs don’t really keep, so when poaching eggs only cook as many as you need.
Reheat: Reheat the muffins, bacon and veggies in a baking dish in the oven while you poach more eggs if you’re having the leftovers the following day.

Eggs benny with Canadian bacon, asparagus, and potatoes made on a sheet pan.

Eggs Benedict Recipe FAQs

Why do you add vinegar to the water when poaching eggs?

The slight acidity of vinegar helps hold the egg white together. You can use a splash of white wine or some lemon juice instead if you prefer. Don’t worry – the eggs won’t take on the flavor!

Do you have to use Canadian bacon for this sheet pan breakfast dish?

Canadian bacon is the classic choice but you can swap it for ham if you prefer, or even opt for smoked salmon for something different. You can also omit it altogether if you want a vegetarian-friendly eggs benedict recipe.

Close view of homemade eggs benedict.

Sheet Pan Eggs Benedict Recipe

5 from 48 votes

Sheet Pan Eggs Benedict

By: Bella Bucchiotti
This sheet pan eggs benedict recipe combines eggs, potatoes and vegetables, which are baked in the oven, and the English muffins.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2

Ingredients 

For The Potatoes & Asparagus

  • 1 Pound potatoes, baby red, cut into ½ inch pieces
  • 1 Bunch asparagus, woody ends trimmed
  • 1 Tablespoon olive oil
  • ½ Teaspoon kosher salt
  • ½ Teaspoon black pepper, freshly cracked
  • 1 Teaspoon rosemary, dried
  • ½ Teaspoon garlic powder

The Hollandaise Sauce

  • 10 Tablespoons butter, melted
  • 4 egg yolks
  • Juice from ½ lemon
  • ¼ Teaspoon salt
  • Teaspoon cayenne pepper, optional

The Eggs Benedict

  • 3 English muffins, sliced in half
  • 3 Tablespoons butter, softened
  • 6 eggs, large
  • 2 Tablespoons white distilled vinegar
  • 6 slices Canadian bacon
  • paprika, optional, for garnish
  • chives, optional, chopped, for garnish

Instructions 

The Potatoes & Asparagus

  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or spray with nonstick cooking spray.
  • Season the potatoes and asparagus with olive oil, salt, pepper, dried rosemary, and garlic powder.
  • Spread the seasoned potatoes and asparagus in a single layer on the prepared baking sheet.
  • Roast in the oven for 15 minutes while you make the hollandaise sauce.

The Hollandaise Sauce

  • Melt butter in a microwave-safe bowl or a small saucepan on the stove. Set aside. 
  • Add egg yolks, lemon juice, salt, and cayenne pepper (if using), to a food processor. Blend for 20 seconds until slightly frothy.
  • Slowly pour the melted butter into the egg mixture in a thin, steady stream. The butter should be added gradually to emulsify properly.
  • Keep blending the sauce for another 10-15 seconds after all the butter has been added. This will ensure a smooth and creamy consistency.
  • Adjust the lemon juice and salt if desired.
  • Set aside until ready to serve.

Eggs Benedict

  • When the potatoes and asparagus are done roasting, butter the English muffin halves and place them on the sheet pan, and top with one slice each of Canadian bacon.
  • Roast for 5-10 minutes, or until the English muffins are toasty. Remove the sheet pan from the oven.
  • Place a fine mesh strainer over a bowl. Crack one egg at a time into the strainer and let the thin liquid strain out. Transfer each egg to a small bowl or ramekin. One egg per ramekin.
  • Fill a wide saucepan with about 4 inches of water and bring it to a gentle simmer. Add the vinegar and give it a stir to create a vortex.
  • Carefully, slide one egg at a time into the vortex. Set a timer for 3 minutes.
  • Use a slotted spoon to transfer the poached eggs to a paper towel-lined plate. Repeat the process with the remaining eggs.
  • Top each English muffin with a poached egg. Generously spoon the hollandaise sauce over the eggs and garnish with chopped chives.
  • Serve the eggs benedict with rosemary potatoes and asparagus on the side.

Nutrition

Calories: 989kcal | Carbohydrates: 97g | Protein: 59g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 933mg | Sodium: 2368mg | Potassium: 2188mg | Fiber: 12g | Sugar: 11g | Vitamin A: 3155IU | Vitamin C: 58mg | Calcium: 370mg | Iron: 11mg
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Sheet pan eggs benedict makes a fabulous breakfast and will be one of your favourite sheet pan recipes. The combination of crunchy English muffins, succulent Canadian bacon, homemade hollandaise sauce, and potato and asparagus on the side, offers an irresistible breakfast treat that everyone will love.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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