Lunch: Eggs Benedict Bake with Bearnaise Sauce Recipe

Ingredients

3/4 pound Jones Dairy Farm 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

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.
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 near 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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