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Eggs Benedict Bake with Bearnaise Sauce




Source of Recipe


Taste of Home website


Recipe Introduction


This was fine. Not great, but good. Not sure what this needs to make it great, maybe homemade bearnaise or hollandaise. If you do use packaged bearnaise, I’d get two packages. The original directions call to place the Canadian bacon pieces whole in the dish. I decided to cut them up to make serving easier. For me, this took much longer to cook than the directions indicate – next time, I will probably cook 45 minutes covered and start checking at 15 minutes uncovered.


Recipe Link: https://www.tasteofhome.com/recipes/eggs-benedict-bake-with-bearnaise-sauce/

List of Ingredients




3/4 pound Canadian bacon, sliced in strips
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 + milk and butter to prepare


Recipe



Put half of the Canadian bacon in a greased 13x9-inch casserole dish. Place the croissant cubes on top and then the rest of the Canadian bacon. Beat together the eggs, milk, green onions, onion powder, mustard, tarragon, salt, and pepper. Pour over the casserole. Sprinkle with the paprika. Cover and place in the refrigerator several hours or overnight.

Heat the oven to 375F. While the oven is heating take the casserole out of the refrigerator. Bake, covered, for 30 minutes (or longer – see note). Remove cover and bake an additional 15-20 minutes (or more). A knife stuck into the center should come out clean. Remove from oven and let sit 5-10 minutes before serving.

Make the bearnaise according to the directions and serve with the casserole.

Serves 12.