The flavors of a muffuletta sandwich—the New Orleans favorite featuring ham, olives and provolone—are captured in this delicious breakfast casserole.
cups chopped cooked ham
cup coarsely chopped pimiento-stuffed green olives
cup roasted red bell peppers (from 7-oz jar), drained, chopped
loaf (1-lb size) unsliced Italian bread, cut into 1-inch cubes (about 5 1/4 cups)
slices (about 3/4 oz each) provolone cheese
tablespoon freshly shredded Parmesan cheese
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.
Italian bread from the bakery or the bread aisle will work for this recipe. Wheat bread also works in place of the Italian bread.
With its combination of salty ingredients, this egg dish pairs well with fruit.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.