Sheet-Pan Eggs Benedict: 8 Perfect Brunch Portions Made Easy

Let me tell you about the morning I discovered Sheet-Pan Eggs Benedict – it was pure brunch salvation! I used to dread making eggs Benedict for family gatherings, juggling poaching pots and timing everything just right while my hungry crowd waited. Then one frantic Sunday, I had a “why not try the sheet pan?” moment that changed everything.

This method lets you bake perfect eggs Benedict for a crowd all at once – no more cold English muffins or overcooked eggs while you finish the last batch. The sheet pan catches every drip of golden yolk and keeps each component warm until serving. Now my family actually gets to eat together, and I get to join them instead of being stuck at the stove. That’s what I call a win-win breakfast!

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Why You’ll Love This Sheet-Pan Eggs Benedict

This Sheet-Pan Eggs Benedict is about to become your new brunch superhero – trust me, it’s a total game-changer. Here’s why:

• Easy cleanup: One pan means no more scrubbing multiple pots and poaching dishes (hallelujah!)
• Feeds a crowd: Make 8 servings all at once without breaking a sweat – perfect for holidays or lazy Sundays
• Totally customizable: Swap in avocado for bacon, use gluten-free muffins, or add spinach – it’s all fair game
• All the classic flavors: You get that perfect runny yolk and creamy hollandaise without the fuss of traditional methods

The best part? You can actually enjoy your mimosa while it bakes instead of playing short-order cook!

Ingredients for Sheet-Pan Eggs Benedict

Here’s everything you’ll need to make this brunch miracle happen (measurements matter, but don’t stress – I’ll explain the wiggle room later):

• 8 large eggs (cold from the fridge actually work better here – more on that later!)
• 4 English muffins, split horizontally (don’t toast them yet – that’s a rookie mistake I learned the hard way)
• 8 slices Canadian bacon (about 1 oz each – look for the thick-cut stuff if you can find it)
• 1/2 cup prepared hollandaise sauce (I won’t judge if you use packaged – my secret is adding a squeeze of lemon to jazz it up)
• 1 tbsp unsalted butter, melted (for that golden muffin crunch)
• 1 tbsp fresh chives, finely chopped (scissors work great for this – no fancy knife skills needed)

Ingredient Notes & Substitutions

Brunch should be stress-free, so let’s talk swaps! If gluten’s not your friend, gluten-free English muffins work beautifully here (just check they’re sturdy enough). For a lighter option, turkey bacon crisps up nicely – pat it dry first so it doesn’t steam.

Short on time? Pre-made hollandaise is totally fine (I like to warm mine with a splash of hot water to loosen it). But if you’re feeling fancy, my 2-minute blender hollandaise is life-changing – just blend 3 egg yolks, 1 tbsp lemon juice, and a pinch of salt, then drizzle in 1/2 cup hot melted butter while blending.

Important: Don’t pre-toast your muffins! They’ll get perfectly golden while baking and stay tender inside. Trust me on this one.

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How to Make Sheet-Pan Eggs Benedict

Alright, let’s get down to business! Making Sheet-Pan Eggs Benedict is easier than you think – I’ll walk you through each step just like I would if we were cooking together in my kitchen. The secret is in the setup, so don’t rush through these prep steps!

Preheat and Prep

First things first – crank that oven to 375°F (that’s 190°C for my metric friends). Position your rack in the middle – no guessing games about hot spots here. Grab your trusty 18×13-inch sheet pan (half sheet size) and give it a generous butter massage with that melted butter we prepped earlier. I like to use a pastry brush or even just a folded paper towel – get into every corner because nobody likes stuck-on muffins!

Assembling the Base

Now the fun begins! Arrange your English muffin halves cut-side up on the pan – I space them about 2 inches apart so they’ve got breathing room. Here’s my pro tip: place each Canadian bacon slice slightly off-center on the muffins. Why? Because when we add the eggs, the slight overhang creates a little wall to catch the egg whites – no runaway spills in your oven! Press the bacon down gently so it snuggles into the muffin.

Adding the Eggs

Time for the star of the show! Crack each cold egg (yes, straight from the fridge – they hold their shape better) into a small bowl first. This saves you from shell surprises and lets you gently pour each egg onto its bacon throne. Aim for the center, but don’t stress – eggs have a mind of their own sometimes! The bacon rim will keep most of the white contained. Lightly season with salt and pepper now – it makes all the difference.

Baking and Finishing

Slide that beautiful creation into the oven and set a timer for 12 minutes. While it bakes, warm your hollandaise – I like to put the jar in a bowl of hot water or microwave it in 15-second bursts. Around the 10-minute mark, peek through the oven window – you want the whites set but yolks still jiggly. They’ll keep cooking a bit after coming out, so err on the side of underdone. When perfect, pull the pan out and let it rest for 2 minutes (this stops carryover cooking). Drizzle with warm hollandaise, sprinkle those fresh chives, and prepare for brunch glory!

If you’re a fan of egg-based appetizers with a twist, you’ll also love these Mexican Street Corn Deviled Eggs—they’re creamy, zesty, and guaranteed to impress guests at any gathering.

Pro Tips for Perfect Sheet-Pan Eggs Benedict

After making this recipe more times than I can count (seriously, my family requests it weekly), I’ve picked up some foolproof tricks for Sheet-Pan Eggs Benedict perfection:

• Chill those eggs! Cold eggs hold their shape better when cracking – no sad, flat yolks sliding everywhere.
• Pat bacon dry with a paper towel first – removes excess moisture so it crisps up instead of steaming.
• Rotate your pan halfway through baking if your oven runs hot – ensures even cooking without burnt edges.
• Let it rest 2 minutes before adding hollandaise – stops the eggs from overcooking and lets the muffins absorb any excess butter.
• Use a light touch when cracking eggs – dropping them from just above the surface prevents yolks from breaking.

Bonus tip: If your yolks cook faster than the whites (it happens!), tent with foil after 8 minutes. Now go forth and brunch like a pro!

Serving Suggestions for Sheet-Pan Eggs Benedict

Oh, the beauty of Sheet-Pan Eggs Benedict is how it turns brunch into a no-fuss feast! I love pairing mine with a simple arugula salad – the peppery greens cut through that rich hollandaise perfectly. For heartier appetites, add some crispy roasted potatoes (pro tip: roast them on another sheet pan below the eggs – two dishes, one oven!). Speaking of drinks, you can’t go wrong with classic mimosas – the bubbly citrus is *chef’s kiss* with these flavors. Best part? Leave everything on the sheet pan and let guests serve themselves – more time for you to actually enjoy the party!

Storing and Reheating Sheet-Pan Eggs Benedict

Listen, I know you might have leftovers (though in my house, that’s rare!), so here’s the scoop on keeping your Sheet-Pan Eggs Benedict tasting fresh. Always store components separately – muffins with bacon and eggs go in one container, hollandaise in another. They’ll keep in the fridge for up to 2 days, but those eggs are best eaten the next morning. To reheat, pop the eggs and muffins on a pan at 300°F for about 5 minutes – any hotter and you’ll get rubbery eggs. And sweetheart? If you’ve already sauced them, just toss the leftovers – that hollandaise doesn’t play nice when reheated. Trust me, I learned that the hard way!

Sheet-Pan Eggs Benedict Nutrition

Let’s be real – we don’t eat eggs Benedict for diet food, but it’s nice to know what you’re getting into! These nutrition facts are estimates (your exact numbers might dance around a bit depending on brands and how generous you are with that hollandaise). Here’s the scoop per serving (that’s 2 loaded muffin halves):

• Calories: 420
• Total Fat: 22g (9g saturated)
• Cholesterol: 395mg
• Sodium: 980mg
• Total Carbs: 32g
• Fiber: 2g
• Sugar: 2g
• Protein: 24g

Pro tip: Using turkey bacon knocks about 50 calories off, and a light hollandaise drizzle saves another 30. But hey – sometimes you just need that full Benedict experience, am I right?

For even more brunch-ready inspiration and creative recipe ideas, follow us on Pinterest where we’re always pinning crowd-pleasing meals to elevate your weekend spreads.

Frequently Asked Questions

I get so many questions about Sheet-Pan Eggs Benedict – let’s tackle the big ones that keep popping up in my inbox and comments!