Name: Eggs Benedict Bake with Bearnaise Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3/4 pound Canadian bacon -; 6 croissants, cut into 1/2-inch cubes -; 10 large eggs -; 2 cups 2% milk -; 3 green onions, chopped -; 1 teaspoon onion powder -; 1 teaspoon ground mustard -; 1 teaspoon dried tarragon -; 1/2 teaspoon salt -; 1/2 teaspoon white pepper -; 1/2 teaspoon paprika -; 1 envelope bearnaise sauce -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Eggs Benedict Bake with Bearnaise Sauce

1. 3/4 pound Canadian bacon -

2. 6 croissants, cut into 1/2-inch cubes -

3. 10 large eggs -

4. 2 cups 2% milk -

5. 3 green onions, chopped -

6. 1 teaspoon onion powder -

7. 1 teaspoon ground mustard -

8. 1 teaspoon dried tarragon -

9. 1/2 teaspoon salt -

10. 1/2 teaspoon white pepper -

11. 1/2 teaspoon paprika -

12. 1 envelope bearnaise sauce -

How to cook deliciously - Eggs Benedict Bake with Bearnaise Sauce

1. Stage

Place half of the Canadian bacon in a greased 13x9-in. baking dish. Layer with croissants and remaining Canadian bacon. In a large bowl, whisk eggs, milk, green onions, onion powder, mustard, tarragon, salt and pepper until blended; pour over top. Sprinkle with paprika. Refrigerate, covered, several hours or overnight.

2. Stage

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

3. Stage

Prepare sauce according to package directions. Serve with casserole.