Muffuletta Brunch Bake Recipes

MUFFULETTA BRUNCH BAKE

Muffuletta Brunch Bake image

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

Ingredients

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

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.

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