MUFFULETTA BRUNCH BAKE
Serve your family with this muffuletta brunch bake that's made with potatoes, salami and Original Bisquick® mix - a delicious Italian dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
- Arrange 8 oz of the salami, overlapping slightly, in bottom and halfway up sides of baking dish. Top with potatoes, vegetable mix, chopped olives and 1 cup of the cheese. In medium bowl, stir milk, Bisquick mix, Italian seasoning and eggs with fork or whisk until blended. Pour over vegetable mixture.
- Bake uncovered 40 to 45 minutes or until golden brown around edges and knife inserted in center comes out clean. Sprinkle with remaining 1 1/2 cups cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Garnish with cornichons, whole olives and remaining 2 oz salami on frilled toothpicks.
Nutrition Facts : Calories 305, Carbohydrate 17 g, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1392 mg
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