Name: Eggs Benedict Bake with Bearnaise Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
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

Eggs Benedict Bake with Bearnaise Sauce is a brunch dish featuring Canadian bacon, poached eggs, and croissants, served with a creamy, tangy Bearnaise sauce, offering a blend of savory and rich flavor

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

Instructions

1 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 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 Prepare sauce according to package directions. Serve with casserole.