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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.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 12

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

Directions

  • 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
,
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
),
Sodium
1392mg
1392%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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