CRESCENT EGG BAKE WITH HOLLANDAISE SAUCE

Crescent Egg Bake with Hollandaise Sauce image

What's better than eggs mixed with bacon and cheese over a fluffy crust and topped with hollandaise sauce? You also can use egg whites instead of yolks if you like. -Gidget Gorgone, Mableton, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

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Ingredients

3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup butter, melted
1/4 teaspoon salt
CASSEROLE:
1 tube (8 ounces) refrigerated crescent rolls
6 large eggs
2 tablespoons 2% milk
1/4 teaspoon onion powder
1/4 teaspoon pepper
8 thick-sliced bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
4 green onions, sliced

Steps:

Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. , Unroll crescent dough into one long rectangle; press perforations to seal. Press onto the bottom of a greased 13x9-in. baking dish. Bake 5 minutes. Meanwhile, in a small bowl, whisk eggs, milk, onion powder and pepper; stir in bacon and cheese. Spoon over crescent dough. Bake until golden brown, 10-15 minutes longer. Serve casserole with sauce; sprinkle with green onions.

Nutrition Facts : Calories 399 calories, Fat 32g fat (13g saturated fat), Cholesterol 263mg cholesterol, Sodium 779mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.