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

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