Muffuletta Brunch Bake

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

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

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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

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