Best Muffuletta Brunch Bake Recipes

MUFFULETTA EGG BAKE

Muffuletta Egg Bake image

The flavors of a muffuletta sandwich-the New Orleans favorite featuring ham, olives and provolone-are captured in this delicious breakfast casserole.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h5m

Yield 8

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 290, Carbohydrate 17 g, Cholesterol 245 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g

GIADA DE LAURENTIIS' ITALIAN MUFFULETTA

Giada De Laurentiis' Italian Muffuletta image

Make and share this Giada De Laurentiis' Italian Muffuletta recipe from Food.com.

Provided by Bren in LR

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup red wine vinegar
1 teaspoon dried oregano
2 garlic cloves, finely chopped
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted kalamata olive, chopped
1/4 cup chopped roasted red pepper
1/8 teaspoon black pepper
1 round chiabatta type bread (7-inch in diameter)
4 ounces thinly sliced ham
4 ounces thinly sliced salami
4 ounces thinly sliced mortadella
4 ounces sliced provolone cheese
1/2 red onion, thinly sliced
3 cups loosely packed arugula

Steps:

Whisk together vinegar, oregano and garlic in a large bowl until blended. Gradually whisk in oil. Stir in green olives, kalamata olives, roasted red bell peppers and black pepper.
Using a serrated knife, slice 1 inch from top of bread loaf. Split loaf horizontally, and scoop out soft bread from both halves, leaving a 1/2-inch-thick shell. (Reserve soft center of loaf for another use, if desired.).
Spread half of the vinaigrette in bottom half; layer with ham, salami, mortadella, cheese, onion and arugula. Spread remaining vinaigrette on top half of bread, and place vinaigrette side down on arugula. Cut the sandwich into 6 even wedges.

LOW COUNTRY MUFFULETTA

Low Country Muffuletta image

Muffulettas are a New Orleans specialty sandwich, packed with sliced cheeses, hard meats and olive salad. I thought it would be fun to do my Low Country spin on this favorite sandwich of mine, replacing the olive salad with my chow chow and pimientos and adding some sautéed smoked sausage and onions to the mix. The great thing about this sandwich? The longer it sets, the better it gets!

Provided by Kardea Brown

Time 5h15m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 pounds frozen bread dough, thawed
Nonstick cooking spray, for greasing
1 large egg, lightly beaten
1 tablespoon everything bagel seasoning
1 tablespoon vegetable oil
1 sweet onion, thinly sliced
8 ounces smoked sausage, such as Roger Wood, thinly sliced
Spicy mustard, for serving
Two 4-ounce jars sliced pimientos, drained
1 cup chow chow
1/2 pound thinly sliced salami
1/2 pound thinly sliced country ham
1/3 pound mozzarella slices
1/3 pound provolone slices
1/3 pound Cheddar slices

Steps:

Knead the dough to form a uniform ball. Place in a lightly greased Dutch oven. Cover and let rise at room temperature until doubled in size, 2 to 3 hours.
Preheat the oven to 350 degrees F.
Brush the top of the bread with the egg and sprinkle with the everything bagel seasoning. Bake the bread, uncovered, until golden brown and cooked through, 35 to 40 minutes. Remove from the Dutch oven and let cool completely.
Heat the oil in large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the sausage and cook until browned, about 6 minutes. Remove from the skillet.
Cut the bread in half crosswise. To assemble the sandwich, spread the spicy mustard, pimientos and chow chow on the cut sides of the bread halves. Top the bottom half with half of the sausage and onions, half of the sliced meats and half of the cheese slices. Repeat the layers. Top with the bread top. Wrap the sandwich tightly with plastic wrap until ready to serve. (The sandwich is best after it's rested for about an hour.)