Eggs Benedict Bake With Bearnaise Sauce

• 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

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 375u0b0. 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.

bacon, croissants, eggs, milk, green onions, onion powder, ground mustard, tarragon, salt, white pepper, paprika, bearnaise sauce

Taken from www.tasteofhome.com/recipes/eggs-benedict-bake-with-bearnaise-sauce/ (may not work)