Hawaiian Benedict Breakfast Casserole

Hawaiian Benedict Breakfast Casserole

Breakfast Idea for Canadian Bacon

Pineapple, Canadian Bacon and cheese combine for the ultimate breakfast skillet bake.

Hawaiian Benedict Breakfast Casserole
15 mins
Prep Time
1 hr
15 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients

Large Eggs

2 cups

Whole Milk

1 teaspoon


1/2 teaspoon



Green Onions, sliced

8 ounces

Provolone Cheese, shredded

1 (8 oz) can

Pineapple Tidbits, drained and chopped

2 (6 oz) packages

Jones Dairy Farm Canadian Bacon, diced

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


  1. Preheat oven to 375˚F and grease 10-inch cast iron skillet or 9×13-inch baking pan with cooking spray.

  2. 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.

  3. Cover with greased tin foil and bake in preheated oven for 50 minutes for cast iron skillet or 30 minutes for 9×13 pan.

  4. 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.

  5. Remove from oven and drizzle with hollandaise sauce.

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