Crescent Egg Bake with Hollandaise Sauce Recipe

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What more could one want for brunch than eggs mixed with bacon and cheese over a fluffy crust and topped with hollandaise sauce? I sometimes use egg whites instead of yolks.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings


  • 3 large egg yolks
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup butter, melted
  • 1/4 teaspoon salt
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 4 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 (4 ounces) shredded cheddar cheese
  • 4 green onions, sliced


  1. 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.
  2. 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 10-15 minutes longer or until golden brown. Serve casserole with sauce; sprinkle with green onions. Yield: 8 servings.
Originally published as Crescent Egg Bake with Hollandaise Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p150

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