Can I make Sheet-Pan Eggs Benedict ahead?

Here's the deal - you can partially prep ahead for Sheet-Pan Eggs Benedict, but eggs don't play nice with advance prep. You can absolutely toast your muffins and cook the bacon earlier (store them at room temp for up to 2 hours), but crack those eggs fresh when you're ready to bake. Trust me, reheated precooked eggs turn rubbery - and nobody wants that in their Benedict!

How do I prevent soggy muffins?

Oh honey, I feel this struggle! The key to crispy-bottom muffins in Sheet-Pan Eggs Benedict is using thick-cut English muffins (they hold up better) and assembling everything right before baking . Don't let the muffins sit with toppings too long - that butter needs to work its magic in the oven, not get absorbed while waiting. Bonus tip: If your muffins feel extra absorbent, give them a quick 2-minute toast before assembling!

Can I freeze leftovers?

Let's be real - cooked eggs and hollandaise sauce are basically science experiments waiting to happen in the freezer. Instead of freezing complete Sheet-Pan Eggs Benedict, freeze the components separately : muffins in a ziplock, pre-cooked bacon in portions, and homemade hollandaise in ice cube trays (thaw gently over warm water). Fresh eggs must wait until baking day though - they're the divas of this show!

What if my yolks overcook?

Ugh, the heartbreak of hard yolks in Sheet-Pan Eggs Benedict! If this keeps happening, try baking at 350°F instead and check at 10 minutes - ovens vary wildly. Another trick? Place a baking sheet on the rack below to diffuse direct heat. And remember - eggs continue cooking after coming out, so pull them when the whites are just set and the yolks still look a bit underdone. They'll finish perfectly during that 2-minute rest!

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

Name: Sheet-Pan Eggs Benedict: 8 Perfect Brunch Portions Made Easy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 English muffins, split; 8 eggs; 8 slices Canadian bacon; 1/2 cup hollandaise sauce; 1 tbsp butter; 1 tbsp chopped chives; Salt and pepper to taste

Description

A simple and delicious twist on classic eggs Benedict made on a sheet pan for easy serving.

Ingredients

4 English muffins, split
8 eggs
8 slices Canadian bacon
1/2 cup hollandaise sauce
1 tbsp butter
1 tbsp chopped chives
Salt and pepper to taste

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Instructions

Preheat oven to 375°F.
Butter the sheet pan and place English muffin halves cut-side up.
Top each muffin half with a slice of Canadian bacon.
Crack an egg onto each bacon slice.
Bake for 12-15 minutes until egg whites are set.
Drizzle with hollandaise sauce and garnish with chives.

Notes

Use fresh eggs for best results.
Adjust baking time for desired egg doneness.
Make hollandaise sauce while eggs bake.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American