Name: Hawaiian Breakfast Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 1 package of Hawaiian rolls (typically 12 slider-sized rolls), torn into bite-sized pieces; 6 eggs; 2 cups of milk; 1 teaspoon vanilla; 1 (8 oz) package of shredded, sweetened coconut; 1 (20 oz) can of crushed pineapple, drained; about 2 cups of macadamia nuts (lightly salty is great!)

Description

A breakfast casserole that will make you feel like you’re on a tropical vacation. If you love pineapple, coconut, and macadamia nuts, this recipe is for you. It pairs perfectly with a cup of coffee in the morning. Aloha! xx

Ingredients

Scale

1 package of Hawaiian rolls (typically 12 slider-sized rolls), torn into bite-sized pieces
6 eggs
2 cups of milk
1 teaspoon vanilla
1 (8 oz) package of shredded, sweetened coconut
1 (20 oz) can of crushed pineapple, drained
about 2 cups of macadamia nuts (lightly salty is great!)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees.
Lightly spray a 9×12 baking dish. Spread your bite-sized pieces of torn Hawaiian rolls all over the bottom of your baking dish. Set aside.
In a mixing bowl, whisk your eggs together. Next, whisk in your milk and vanilla. Stir in your coconut, crushed pineapple, and macadamia nuts. Pour this mixture all over your bread.
At this point, you can cover and refrigerate until you’re ready to bake (up to 24 hours) or pop it immediately into the oven.
Bake about 35 to 40 minutes or until lightly browned on top and the center of the casserole is set (not wobbly). Remove from oven and let set five minutes before slicing and serving.