MUFFULETTA BRUNCH BAKE

Muffuletta Brunch Bake image

Provided by Betty Crocker Kitchens

Time 1h15m

Yield 12

Number Of Ingredients 11

10 oz thinly sliced Genoa salami
4 cups frozen shredded hash brown potatoes
1 jar (32 oz) giardiniera vegetable mix, drained, coarsely chopped
1/2 cup chopped pimiento-stuffed green olives
2 1/2 cups shredded Colby-Monterey Jack cheese blend (10 oz)
2 cups milk
1 cup Original Bisquick™ mix
1 teaspoon Italian seasoning
5 eggs
Cornichons, if desired
Whole pimiento-stuffed (colossal queen) green olives, if desired

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