What's better than eggs mixed with bacon and cheese over a fluffy crust and topped with hollandaise sauce? You can also use egg whites instead of yolks if you like. —Gidget Gorgone, Mableton, Georgia
Crescent Egg Bake with Hollandaise Sauce
Crescent Egg Bake with Hollandaise Sauce
Prep Time
20 min
Cook Time
15 min
Yield
8 servings
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
Directions
- Preheat oven to 350°. In the 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 1 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
1 piece with 1 tablespoon sauce: 399 calories, 32g fat (13g saturated fat), 263mg cholesterol, 779mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 15g protein.
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