Hawaiian Benedict Breakfast Casserole
Breakfast Idea for Canadian Bacon
Pineapple, Canadian Bacon and cheese combine for the ultimate breakfast skillet bake.
15 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 8 | Large Eggs |
| 2 cups | Whole Milk |
| 1 teaspoon | Salt |
| 1/2 teaspoon | Pepper |
| 2 | Green Onions, sliced |
| 8 ounces | Provolone Cheese, shredded |
| 1 (8 oz) can | Pineapple Tidbits, drained and chopped |
| 2 (6 oz) packages | |
| 1 (12 oz) package | Hawaiian Sweet Rolls, cut into 1-inch cubes |
| 1 (1.25 oz) packet | Hollandaise Sauce Mix, prepared according to packet directions |
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Directions
Preheat oven to 375˚F and grease 10-inch cast iron skillet or 9×13-inch baking pan with cooking spray.
In large bowl, whisk together eggs, milk, salt, pepper, onions and cheese until well combined. Whisk in pineapple and Canadian Bacon; gently fold in rolls. Pour mixture in greased pan.
Cover with greased tin foil and bake in preheated oven for 50 minutes for cast iron skillet or 30 minutes for 9×13 pan.
Uncover and bake for an additional 25 minutes for cast iron or 15 minutes for 9×13 pan, or until top of casserole is lightly browned and eggs have cooked through.
Remove from oven and drizzle with hollandaise sauce.
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