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Eggs Benedict Bake with Bearnaise Sauce Recipe

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This recipe for Eggs Benedict Bake with Bearnaise Sauce is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound Canadian bacon
6 croissants, cut into 1/2 inch cubes
10 large eggs
2 cups 2% milk
3 green onions
1 tsp onion powder
1 tsp ground mustard
1 tsp dried tarragon
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp paprika
1 envelope bearnaise sauce
Directions:
Directions:
Place half of the Canadian bacon in a greased 13 x 9 baking dish. Layer with croissants and remaining Canadian bacon. In a large bowl, whisk eggs, milk, green onions and seasonings (except paprika) until blended; pour over top. Sprinkle with paprika. Refrigerate, covered, several hours or overnight.
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.
Prepare sauce according to package directions. Serve with casserole.

 

 

 

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