Hawaiian Benedict Breakfast Casserole
Pineapple, Canadian Bacon and cheese combine for the ultimate breakfast skillet bake.
Enjoy these main ingredient substitutions:
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 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
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 9x13 pan.
Uncover and bake for an additional 25 minutes for cast iron or 15 minutes for 9x13 pan, or until top of casserole is lightly browned and eggs have cooked through.
Remove from oven and drizzle with hollandaise sauce.