Muffuletta Egg Bake

Muffuletta Egg Bake

The flavors of a muffuletta sandwich—the New Orleans favorite featuring ham, olives and provolone—are captured in this delicious breakfast casserole.

Prep Time



Total Time






1 1/3
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)
2 1/2
cups milk
slices (about 3/4 oz each) provolone cheese
tablespoon freshly shredded Parmesan cheese
  1. 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.
  2. 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.
  3. Bake uncovered 40 to 45 minutes or until set and edges are golden brown. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 245mg;
  • Sodium 830mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 21g;
Percent Daily Value*:
    • 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;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.