Eggs Benedict Bake with Bearnaise Sauce

Breakfast

I've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy.

Average Rating: 4.666666

TOTAL TIME: Prep: 20 min. + chilling Bake: 45 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

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.

Nutrition Facts

1 piece with scant 2 tablespoons sauce: 285 calories, 17g fat (8g saturated fat), 200mg cholesterol, 707mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 14g protein.