Muffuletta Egg Bake
The flavors of a muffuletta sandwich — the New Orleans favorite featuring ham, olives and provolone — are captured in this delicious breakfast casserole.
1 1/3 cups chopped cooked ham
1/3 cup coarsely chopped pimiento-stuffed green olives
1/2 cup roasted red bell peppers (from 7-ounce jar), drained, chopped
1/2 loaf (1 pound size) unsliced Italian bread, cut into 1-inch cubes (about 5 1/4 cups)
2 1/2 cups milk
6 (about 3/4 ounce) slices provolone cheese
1 tablespoon freshly shredded Parmesan cheese
Preheat oven to 350°F (177°C). Grease a 11 x 7-inch (2-quart) glass baking dish with butter or cooking spray.
In small bowl, mix ham, olives and roasted peppers. In baking dish, toss bread cubes and half of ham mixture.
In large bowl, beat eggs and milk with wire whisk until well blended. Pour over ingredients in baking dish. Top evenly with provolone cheese; sprinkle with remaining ham mixture.
Bake uncovered 40 to 45 minutes or until set and edges are golden brown. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.
Preparation Time: 15 minutes
Bake Time: 45 minutes
Stand Time: 5 minutes
Total Time: 1 hour 5 minutes
Italian bread from the bakery or the bread aisle will work for this recipe. Wheat bread also works in place of the Italian bread.
With its combination of salty ingredients, this egg dish pairs well with fruit.
Amount per serving: Calories 290 (Calories from Fat 130), Total Fat 15 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 245 mg; Sodium 830 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g, Sugars 5 g), Protein 21 g; Exchanges: 1/2 Starch; 1/2 Low-Fat Milk; 1/2 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat; Carbohydrate Choices: 1
Recipe Courtesy Of