Eggs Benedict Bake with Bearnaise Sauce
"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. —Susan Triplett, Citrus Heights, California..."
INGREDIENTS
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3/4 pound Canadian bacon
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6 croissants, cut into 1/2-inch cubes
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10 large Eggland's Best eggs
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2 cups 2% milk
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3 green onions, chopped
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1 teaspoon onion powder
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1 teaspoon ground mustard
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1 teaspoon dried tarragon
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1/2 teaspoon salt
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1/2 teaspoon white pepper
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1/2 teaspoon paprika
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1 envelope bearnaise sauce
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