Two-Way Pineapple Overnight Egg Bake
It’s easy to satisfy varied eating preferences when using a divided baking dish. Bake half with leftover Easter ham and the other half without ham.
Serves
8
Prep time 15 minutes
Cook time 50-60 minutes
Ingredients
1 can (20 oz.) Del Monte® Deluxe Gold® Pineapple Chunks
6 Hawaiian style rolls, each cut into 6 pieces
1 1/2 cups shredded Cheddar or Monterey Jack cheese, divided
1 cup chopped cooked leftover ham (5 to 6 oz.)
6 large eggs
1 can (4 oz.) mild diced green chiles, drained
4 tsp. Dijon mustard
1 to 2 tsp. hot sauce, plus more for serving
Sliced green onions, optional garnish
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Directions
Coat an 8x12-inch Pyrex® Divided Baking Dish with non-stick cooking spray. Drain the pineapple using a small colander fitted over a 2-cup glass measuring cup; keep the juices (should equal about 3/4 cup). Add enough water to the pineapple juice to equal 1 cup liquid; stir and set aside.
To each side of the baking dish, evenly arrange 3 cubed rolls (18 pieces), 3/4 cup cheese and half of the pineapple chunks (about 1 cup). To one side only, add cubed ham.
Whisk together 3 eggs, 1/2 can diced green chiles (2 Tbsp.), 2 tsp. mustard and 1/2 to 1 tsp. hot sauce in a medium bowl. Whisk in 1/2 cup pineapple juice mixture. Pour over side without ham. Repeat Step 3 for side with ham.
Cover and refrigerate 8 hours or overnight. Remove dish from refrigerator 30 minutes before baking and preheat oven to 350°F. Bake, uncovered, 50 to 60 minutes until centers are puffed, and knife inserted in center of each side comes out clean. Let stand 5 to 10 minutes before slicing. Sprinkle with green onion before serving with additional hot sauce, if desired.
NOTE: If Del Monte® Deluxe Gold® Pineapple Chunks are not available, a 20 oz. can of regular Del Monte® Pineapple Chunks may be used.
TIP: To make this recipe any time other than Easter, use a ½-inch-thick ham steak or ask the supermarket deli for a ½-inch thick slice of ham.