Two-Way Pineapple Overnight Egg Bake
Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Cook Time: 50 to 60 minutes
Serves: 8
Ingredients
1 can (20 oz.) Del Monte® 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
Directions
1. 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.
2. 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.
3. 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.
4. 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.
Sweet & Savory Pineapple Breakfast
Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Cook Time: 50 to 60 minutes
Serves: 4
Ingredients
2 cans (20 oz. each) Del Monte® Pineapple Chunks
3 Hawaiian style rolls, each cut into 6 pieces
3/4 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped cooked leftover ham (5 to 6 oz.), optional
3 large eggs
2 tsp. Dijon mustard
1 tsp. hot sauce, plus more for serving
1/4 tsp. garlic powder
2 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 tsp. cinnamon
1 Tbsp. butter, cut into six pieces
1 cup granola cereal
Optional Garnishes and Accompaniments:
• Savory side - Sliced green onions
• Sweet side – Berries and Greek yogurt
Directions
1. Assemble the savory egg bake first. Drain 1 can of the pineapple using a small colander fitted over a 1-cup glass measuring cup; keep 1/2 cup of the juices. Coat 1 side of an 8x12-inch Pyrex® Divided Baking Dish with non-stick cooking spray; evenly arrange cubed rolls, cheese, 1 cup of the pineapple chunks and ham. In a medium bowl, whisk together eggs, mustard, hot sauce and garlic powder; stir in reserved pineapple juice and pour over bread mixture. Add the remaining 1 cup of drained pineapple chunks to the empty side of the dish; cover and refrigerate 8 hours or overnight.
2. In the morning, remove dish from refrigerator 30 minutes before baking and preheat the oven to 350°F. Meanwhile, prepare the sweet fruit crumble. In a small bowl, combine the sugar, cornstarch and cinnamon; toss with pineapple in the dish. Add the fruit and juice from the second can of pineapple; stir well. Dot with butter.
3. Bake, uncovered, 50 to 60 minutes until center of egg bake is puffed and knife inserted in center comes out clean. Sprinkle egg bake with green onions and sprinkle bubbly fruit with granola and berries; let stand 10 minutes before serving. Serve egg bake with additional hot sauce and fruit crumble with yogurt, 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.
Pineapple Ginger Ice Box Pie
Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Serves: 8
Ingredients
1 can (20 oz.) Del Monte® Pineapple Slices
8 oz. cream cheese, softened at room temperature
1 cup plus 1 Tbsp. milk, divided
2 boxes (3.4 oz. each) instant vanilla pudding
1 box (11 to 14 oz.) gingersnap cookies (need about 35 cookies)
Topping Options: Berries, fresh mint leaves, toasted sliced almonds, toasted coconut
Directions
1. Drain pineapple well, reserving juice (about 3/4 cup). Set aside 3 slices for the garnish. Dice the remaining slices into 1/4-inch pieces; set aside.
2. Beat cream cheese and 1 Tbsp. milk with a whisk in a large mixing bowl until smooth and slightly fluffy. Add pudding mix, remaining 1 cup milk and reserved pineapple juice. Beat 1 to 2 minutes with a whisk until smooth and thickened. Fold in the diced pineapple.
3. Arrange 1 layer of cookies to cover the bottom of a 9.5-inch Pyrex® Deep Round Dish (about 12 cookies). Dollop 2 cups pudding over cookies and spread to smooth evenly. Line the sides of dish with cookies (about 12), standing on end. Then, add another layer of cookies over the top of the pudding (about 11 cookies). Dollop and smooth out remaining pudding over the cookies. The tips of the cookies lining the dish sides will not be covered by pudding, creating a nice, scalloped edge.
4. Arrange the 3 reserved pineapple slices on the center of the pudding. Cover dish with plastic wrap and refrigerate 8 hours or overnight. Before serving, garnish with berries or other toppings, as desired. Serve chilled.
VARIATION: To make Pineapple Vanilla Ice Box Pie, use vanilla wafers instead of gingersnaps. Wafers are smaller than gingersnaps, so about 55 cookies from a 16 oz. box will be needed.
Note: If Del Monte® Deluxe Gold® Pineapple Slices are not available, a 20 oz. can of regular Del Monte® Pineapple Slices may be used.
Two-Way Pineapple Overnight Egg Bake
Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Cook Time: 50 to 60 minutes
Serves: 8
Ingredients
1 can (20 oz.) Del Monte® 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
Directions
1. 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.
2. 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.
3. 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.
4. 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.
Sweet & Savory Pineapple Breakfast
Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Cook Time: 50 to 60 minutes
Serves: 4
Ingredients
2 cans (20 oz. each) Del Monte® Pineapple Chunks
3 Hawaiian style rolls, each cut into 6 pieces
3/4 cup shredded Cheddar or Monterey Jack cheese
1 cup chopped cooked leftover ham (5 to 6 oz.), optional
3 large eggs
2 tsp. Dijon mustard
1 tsp. hot sauce, plus more for serving
1/4 tsp. garlic powder
2 Tbsp. brown sugar
1 Tbsp. cornstarch
1/4 tsp. cinnamon
1 Tbsp. butter, cut into six pieces
1 cup granola cereal
Optional Garnishes and Accompaniments:
• Savory side - Sliced green onions
• Sweet side – Berries and Greek yogurt
Directions
1. Assemble the savory egg bake first. Drain 1 can of the pineapple using a small colander fitted over a 1-cup glass measuring cup; keep 1/2 cup of the juices. Coat 1 side of an 8x12-inch Pyrex® Divided Baking Dish with non-stick cooking spray; evenly arrange cubed rolls, cheese, 1 cup of the pineapple chunks and ham. In a medium bowl, whisk together eggs, mustard, hot sauce and garlic powder; stir in reserved pineapple juice and pour over bread mixture. Add the remaining 1 cup of drained pineapple chunks to the empty side of the dish; cover and refrigerate 8 hours or overnight.
2. In the morning, remove dish from refrigerator 30 minutes before baking and preheat the oven to 350°F. Meanwhile, prepare the sweet fruit crumble. In a small bowl, combine the sugar, cornstarch and cinnamon; toss with pineapple in the dish. Add the fruit and juice from the second can of pineapple; stir well. Dot with butter.
3. Bake, uncovered, 50 to 60 minutes until center of egg bake is puffed and knife inserted in center comes out clean. Sprinkle egg bake with green onions and sprinkle bubbly fruit with granola and berries; let stand 10 minutes before serving. Serve egg bake with additional hot sauce and fruit crumble with yogurt, 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.
Pineapple Ginger Ice Box Pie
Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Serves: 8
Ingredients
1 can (20 oz.) Del Monte® Pineapple Slices
8 oz. cream cheese, softened at room temperature
1 cup plus 1 Tbsp. milk, divided
2 boxes (3.4 oz. each) instant vanilla pudding
1 box (11 to 14 oz.) gingersnap cookies (need about 35 cookies)
Topping Options: Berries, fresh mint leaves, toasted sliced almonds, toasted coconut
Directions
1. Drain pineapple well, reserving juice (about 3/4 cup). Set aside 3 slices for the garnish. Dice the remaining slices into 1/4-inch pieces; set aside.
2. Beat cream cheese and 1 Tbsp. milk with a whisk in a large mixing bowl until smooth and slightly fluffy. Add pudding mix, remaining 1 cup milk and reserved pineapple juice. Beat 1 to 2 minutes with a whisk until smooth and thickened. Fold in the diced pineapple.
3. Arrange 1 layer of cookies to cover the bottom of a 9.5-inch Pyrex® Deep Round Dish (about 12 cookies). Dollop 2 cups pudding over cookies and spread to smooth evenly. Line the sides of dish with cookies (about 12), standing on end. Then, add another layer of cookies over the top of the pudding (about 11 cookies). Dollop and smooth out remaining pudding over the cookies. The tips of the cookies lining the dish sides will not be covered by pudding, creating a nice, scalloped edge.
4. Arrange the 3 reserved pineapple slices on the center of the pudding. Cover dish with plastic wrap and refrigerate 8 hours or overnight. Before serving, garnish with berries or other toppings, as desired. Serve chilled.
VARIATION: To make Pineapple Vanilla Ice Box Pie, use vanilla wafers instead of gingersnaps. Wafers are smaller than gingersnaps, so about 55 cookies from a 16 oz. box will be needed.
Note: If Del Monte® Deluxe Gold® Pineapple Slices are not available, a 20 oz. can of regular Del Monte® Pineapple Slices may be used.
Two-Way Pineapple Overnight Egg Bake
Prep Time: 15 minutes
Chill Time: 8 hours or overnight
Cook Time: 50 to 60 minutes
Serves: 8
Ingredients
1 can (20 oz.) Del Monte® 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
Directions
1. 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.
2. 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.
3. 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.
4. 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.
