This post may contain affiliate links, please see the privacy policy for details.
A classic eggs benny breakfast just got a major upgrade! This sheet pan eggs benedict brings all the classic flavors you love—crispy English muffins, savory Canadian bacon, and silky hollandaise—while making things way easier. Roasted potatoes and asparagus add a hearty, flavorful twist, all baked together for a fuss-free, no-mess brunch. Just add perfectly poached eggs at the end, drizzle on that buttery hollandaise, and you’ve got a show-stopping breakfast with minimal effort. Whether it’s a weekend treat or a brunch party, this recipe is a total game-changer!
This twist on eggs Benedict with hollandaise, Canadian bacon, potatoes, and asparagus is just as delicious—maybe even better—perfect for a special brunch!
More delicious breakfast ideas include overnight carrot cake oatmeal, biscuits and gravy casserole, and these easy 3-ingredient banana pancakes.
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.
Poached Eggs Benedict Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
English muffins: Perfect for serving your eggs.
Bacon: Canadian bacon, also known as back bacon, is perfect for this recipe.
Butter: For a rich flavor.
Eggs: You can’t make eggs benedict without them!
Seasonings: Chives, paprika and rosemary add accents of flavor.
Egg yolks: For the hollandaise sauce.
Lemon juice: For a zesty, fresh flavor.
Cayenne pepper: Optional, to spice it up.
Vegetables: Potatoes and asparagus are tasty in this recipe.
How to Make Eggs Benedict on a Sheet Pan
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.
Substitutions and Variations
Vegetables: 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.
Hollandaise sauce: You can also save time using readymade hollandaise sauce.
Add a protein: Add some smoked salmon or steak for a gourmet touch.
Serving Suggestions
With a salad: Enjoy a lemon and parmesan salad on the side, or perhaps an iceberg wedge salad.
As part of brunch: Mermaid blue smoothie bowls would be a fun pairing, or consider Bisquick banana muffins or zucchini muffins.
How to Store Leftover Eggs Benedict
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.
Freeze: This doesn’t freeze well. It’s much better served fresh.
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.
Top Tips
Line your baking sheet: Use oil or parchment paper to prevent anything from sticking.
Always toast the muffins: This stops them from getting soggy when topped.
or add some smoked salmon or steak for a gourmet touch.
Serve immediately: Serve the finished eggs benedict right away so the egg doesn’t congeal and the other components don’t get cold.
Eggs Benedict FAQs
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!
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.
Easy Sheet Pan Eggs Benedict Recipe
Sheet Pan Eggs Benedict
Equipment
- Baking Sheet Rimmed
- Serving Spoon
Ingredients
For the Potatoes and Asparagus:
- 1 Pound potatoes, baby red, cut into ½ inch pieces
- 1 Bunch asparagus, woody ends discarded
- 1 Tablespoon olive oil
- ½ Teaspoon kosher salt
- ½ Teaspoon black pepper, freshly cracked
- 1 Teaspoon rosemary, dried
- ½ Teaspoon garlic powder
For the Hollandaise Sauce:
- ½ Cup plus 2 Tablespoons butter, melted
- 4 egg yolks
- juice from ½ lemon
- ¼ Teaspoon salt
- ⅛ Teaspoon cayenne pepper, optional
For the Eggs Benedict:
- 3 English muffins, sliced in half
- 3 Tablespoons butter, at room temperature
- 6 eggs, large
- 2 Tablespoons vinegar, white distilled
- 6 slices Canadian bacon
Optional Garnishes:
- chives, chopped
- paprika, ground
Instructions
Roast the Vegetables:
- 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.
Make 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 to 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.
Make the 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 to 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.
Notes
Always toast the muffins: This stops them from getting soggy when topped.
or add some smoked salmon or steak for a gourmet touch.
Serve immediately: Serve the finished eggs benedict right away so the egg doesn’t congeal and the other components don’t get cold.
Nutrition
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.
Other Recipes to Try
- This Italian Frittata Recipe is a versatile dish that’s perfect for breakfast!
- Baked Eggs en Cocotte with Prosciutto is an elegant way to start your day.
- A Shrimp Spinach Sunny Side Up Omelette is protein-packed and delicious.
- These Sheet Pan Buttermilk Pancakes are another super-popular breakfast.
- How about Sheet Pan Blackened Tilapia Baja Fish Nachos for dinner tonight?
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.
To ensure a smooth and creamy Hollandaise sauce clarity the butter after melting.
Great tip!
This is a regular in my kitchen. Always hits the spot.
It is my go-to breakfast recipe, and I like to add smoked salmon to mine.
This recipe is the bomb! So flavorful and easy to prepare! Absolutely my new fave.
This is my favorite breakfast. I can’t get enough!
The best way to enjoy eggs in the morning!
Eggs benedict is a long-time fave of mine. So good and easy making it in a sheet pan.
This is a classic favorite of mine. Love it!