Hawaiian Breakfast Casserole
Hawaiian Breakfast Casserole is heavenly. Really. Don’t you just love King’s Hawaiian Sweet Rolls? These sweet rolls have always been some of my favorites for quite a while. I love making sliders out of them. They’re great to serve with soups, main dishes or salads. No matter how we serve them, they’re fantastic accompaniments to any meal. I decided to use some of my favorite rolls in a delicious Hawaiian Breakfast Casserole. It turned out to be a real treat.
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I hope everyone had a Happy Easter. It’s a shame I didn’t get this recipe posted up before today because this would have made an excellent breakfast casserole for yesterday. Still, consider putting this on your Mother’s Day menu, instead!
Hawaiian Breakfast Casserole is layered with King’s Hawaiian Sweet Rolls, ham, pineapple, red and green bell peppers, onions and cheese. Then it’s topped with eggs and milk that bake up into a scrumptious souffle-style casserole to die for. The sweet rolls and pineapple add a sweet touch to offset the savory flavors of the cheese, ham, peppers and onions. The outcome is breathtaking and marvelous.
I was asked to provide breakfast for a Ladies’ Conference at our church for the last weekend in February. I had this recipe rumbling around in my brain for a while and knew I wanted to try it. But Dallas weather can be crazy in the winter. One day you may have an ice storm and the next day it’s 40 or 50 degrees melting all the ice and snow.
While I originally planned to serve this for a Saturday breakfast to our ladies, we were iced in that day. So, I ended up serving it to our whole church on Sunday instead. Hawaiian Breakfast Casserole was very highly regarded and enjoyed by all.
If you’re looking for a fabulous breakfast casserole to make for Easter (perhaps next Easter), Mother’s Day, Thanksgiving, Christmas or any other holiday or special occasion, I can’t recommend Hawaiian Breakfast Casserole highly enough. It’s so delicious you will find yourself going back for seconds, and thirds….
This spectacular breakfast casserole is featured at All Free Casserole Recipes here.
Hawaiian Breakfast Casserole starts with King Hawaiian Sweet Rolls for a slightly sweet and savory breakfast dish.
Ham, pineapple, red and green bell peppers bake up into a souffle-type breakfast casserole with King Hawaiian Sweet Rolls on the bottom.
Each bite of Hawaiian Breakfast Casserole is amazing.
Here’s what I did.
I used these ingredients.
Spray a 9×13″ glass baking dish with cooking spray. Slice sweet rolls in half and fit tightly into baking dish. (I used both sides of the rolls in the dish).
Layer with diced ham and chunk pineapple.
Add diced red and green bell peppers and onions.
Sprinkle with cheese.
Whisk eggs, milk, salt and pepper together.
Pour egg mixture evenly over top of cheese in baking dish. Cover and refrigerate overnight.
Bake, uncovered, at 350 for about an hour or until hot and bubbly.
This breakfast casserole is terrific for special occasion or birthday breakfasts too.
Serve Hawaiian Breakfast Casserole with fruit and muffins for a wonderful country-style breakfast.
Hawaiian Breakfast Casserole is a great breakfast dish for Easter, Mother’s Day or other special occasion breakfasts.
Here’s the recipe.
HAWAIIAN BREAKFAST CASSEROLE
(My own concoction)
Hawaiian Breakfast Casserole
Equipment
- 1 9x13" glass baking dish
- 1 sharp knife to cut vegetables and slice rolls
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 12 oz. pkg. King's Hawaiian sweet rolls 12 count
- 16 oz. pkg. ham chopped
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 20 oz. can pineapple chunks well drained
- 1/4 cup onion diced
- 2 cups Colby-Monterey Jack cheese shredded, or sharp cheddar cheese, shredded
- 6 large eggs
- 3 1/2 cups 2% milk I used 2%
- 1 tsp. salt
- 1/2 tsp. ground black pepper or more to taste
Instructions
- Spray a 9x13” glass baking dish with cooking spray.
- Slice sweet rolls in half and fit tightly into the baking dish.
- (Cut in strips if necessary and wedge rolls to fit baking dish).
- Sprinkle ham over top of sweet rolls.
- Top with pineapple chunks.
- Sprinkle red pepper, green pepper and onions over top of the pineapple.
- Spread cheddar cheese over all.
- Whisk eggs in mixing bowl.
- Add milk, salt and pepper and whisk again until well combined.
- Pour milk mixture evenly over top of casserole.
- Cover with plastic wrap and refrigerate overnight.
- Bake, uncovered, at 350° for about an hour or until mixture is set.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 12-oz. pkg. [url href=”http://www.kingshawaiian.com/?gclid=Cj0KEQjw3M6oBRDnnIywo5i287ABEiQAXRm7SyBVuj5PaxeBktzyj_SZmCPfd3vUbrqIzxbA4HD0Zd0aAqlp8P8HAQ” target=”_blank” title=”king’s hawaiian sweet rolls”]King’s Hawaiian sweet rolls[/url] (12 count)
- 16-oz. [url href=”https://www.farmlandfoods.com/products/ham.list” target=”_blank” title=”farmland ham”]Farmland[/url] chopped ham
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 20-oz. can [url href=”http://www.dole.com/” target=”_blank” title=”dole’s pineapple”]Dole’s[/url] pineapple chunks, well drained
- ¼ cup diced onion
- 2 cups shredded sharp cheddar cheese
- 6 eggs
- 3 ½ cups milk (I used 2%)
- 1 tsp. salt
- ½ tsp. pepper, or more to taste
- Spray a 9×13” glass baking dish with cooking spray.
- Slice sweet rolls in half and fit tightly into the baking dish.
- (Cut in strips if necessary and wedge rolls to fit baking dish).
- Sprinkle ham over top of sweet rolls.
- Top with pineapple chunks.
- Sprinkle red pepper, green pepper and onions over top of the pineapple.
- Spread cheddar cheese over all.
- Whisk eggs in mixing bowl.
- Add milk, salt and pepper and whisk again until well combined.
- Pour milk mixture evenly over top of casserole.
- Cover with plastic wrap and refrigerate overnight.
- Bake, uncovered, at 350° for about an hour or until mixture is set.
This is a great casserole to make for special birthdays or anniversary breakfasts.
Hawaiian Breakfast Casserole can’t be beat.
If you enjoy ham and pineapple, you’ll love this breakfast casserole.
You may also enjoy these delicious recipes!
Bacon Spinach and Smoked Gouda Breakfast Casserole
Hawaiian Breakfast Casserole
Equipment
- 1 9×13" glass baking dish
- 1 sharp knife to cut vegetables and slice rolls
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 12 oz. pkg. King’s Hawaiian sweet rolls 12 count
- 16 oz. pkg. ham chopped
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 20 oz. can pineapple chunks well drained
- 1/4 cup onion diced
- 2 cups Colby-Monterey Jack cheese shredded, or sharp cheddar cheese, shredded
- 6 large eggs
- 3 1/2 cups 2% milk I used 2%
- 1 tsp. salt
- 1/2 tsp. ground black pepper or more to taste
Instructions
- Spray a 9×13” glass baking dish with cooking spray.
- Slice sweet rolls in half and fit tightly into the baking dish.
- (Cut in strips if necessary and wedge rolls to fit baking dish).
- Sprinkle ham over top of sweet rolls.
- Top with pineapple chunks.
- Sprinkle red pepper, green pepper and onions over top of the pineapple.
- Spread cheddar cheese over all.
- Whisk eggs in mixing bowl.
- Add milk, salt and pepper and whisk again until well combined.
- Pour milk mixture evenly over top of casserole.
- Cover with plastic wrap and refrigerate overnight.
- Bake, uncovered, at 350° for about an hour or until mixture is set.