Muffuletta Brunch Bake

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.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

12

servings

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
  1. Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
  2. 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.
  3. 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.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 305
    • Total Fat 20g
      • (Saturated Fat 9g,),
    • Sodium 1392mg;
    • Total Carbohydrate 17g
      • (Dietary Fiber 1g,
    • Protein 15g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 2 High-Fat Meat;
      • 1 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.