Hawaiian Benedict Breakfast Casserole
Green Onions, sliced
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
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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