Hawaiian Breakfast Casserole
This delicious breakfast casserole uses King's Hawaiian Sweet Rolls, ham, pineapple, red and green bell peppers, onions and cheese in a scrumptious souffle-type dish. Great for holiday breakfasts.
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
NOTE: Preparation time does not include time required to refrigerate casserole over night.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 298kcalCarbohydrates: 22gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 122mgSodium: 716mgPotassium: 286mgFiber: 1gSugar: 12gVitamin A: 533IUVitamin C: 14mgCalcium: 208mgIron: 1mg
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