Hawaiian Benedict Breakfast Casserole
A Tropical Twist on Classic Eggs Benedict
Start your morning with a tropical twist with this Hawaiian Benedict Breakfast Casserole. Fluffy eggs and shredded provolone are combined with sweet pineapple, savory Jones Dairy Farm Canadian Bacon, and soft Hawaiian rolls, then baked to golden perfection. Finished with a drizzle of creamy hollandaise sauce, it’s a show-stopping, make-ahead breakfast or brunch dish the whole family will love.
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.
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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.
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Cover with greased tin foil and bake in preheated oven for 50 minutes for cast iron skillet or 30 minutes for 9×13 pan.
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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.
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Remove from oven and drizzle with hollandaise sauce.
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