This recipe originated from Angie Sutton’s blog, at http://www.MothersApronStrings.com and my family loved it! Setting the casserole out of the refrigerator and removing the cover about 30 minutes prior to baking really speeds up the cooking process – always a good thing when your family is famished.
8 eggs, beaten
2 cups milk (I typically use 2%)
2 tsp. Worcestershire sauce
1 tsp. ground mustard
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 cup crumbled cooked bacon
1 cup cubed cooked ham
1/2 – 3/4 cup pineapple tidbits (if canned, drain very well)
1 pkg. Hawaiian sweet rolls, cut into 1 inch cubes
1/2 cup coarsely crushed french-fried onions
salt and pepper, to taste
In a large mixing bowl, whisk eggs, milk, Worcestershire sauce and mustard until well blended.
Stir in cheeses, bacon, ham, and pineapple; fold in cubed rolls. Transfer mixture to a greased 9 x 13 baking dish; cover with foil and place into refrigeration for several hours or overnight.
To bake, remove casserole from fridge and let rest on the counter, uncovered, for 30 minutes.
Preheat oven to 350 degrees F. (325 degrees F. if baking dish is glass) and bake, uncovered, on center rack of oven for 35-45 minutes, or until golden brown and a knife inserted into the center comes out clean, making sure to sprinkle brunch bake with french-fried onions about half way through the baking time.
Let brunch bake stand for 5-10 minutes before cutting into squares to serve.
Now You’re Cookin’,