Let's Have Brunch - Muffuletta Egg Bake

One of our favorite recipes is for a Ham and Turkey Muffuletta, so I was very interested when I found this recipe from Betty Crocker Kitchens for a Muffuletta Egg Bake. It incorporates the flavors of a muffuletta sandwich, ham, olives and provolone, in a breakfast casserole. It is ready for the table in just over an hour and serves 8. I have not had the opportunity to prepare this for guests yet, but it will be on my next brunch menu.

Muffuletta Egg Bake

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-oz jar), drained, chopped
1/2 loaf (1-lb size) unsliced Italian bread, cut into 1-inch cubes (about 5-1/4 cups)
8 eggs
2-1/2 cups milk
6 slices (about 3/4 oz each) provolone cheese
1 tablespoon freshly shredded Parmesan cheese

  1. Heat oven to 350°F. Grease 11x7-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.
  2. 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.
  3. Bake uncovered 40 to 45 minutes or until set and edges are golden brown. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.
Image from Bettycrocker.com


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