The flavors of a muffuletta sandwich—the New Orleans favorite featuring ham, olives and provolone—are captured in this delicious breakfast casserole.
Muffuletta Egg Bake
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 8
Ingredients
- 1 1/3 cups chopped cooked ham
- 1/3 cup coarsely chopped pimiento-stuffed green olives
- 1/2 cup roasted red bell peppers (from 7-oz jar), drained, chopped
- 1/2 loaf (1-lb size) unsliced Italian bread, cut into 1-inch cubes (about 5 1/4 cups)
- 8 eggs
- 2 1/2 cups milk
- 6 slices (about 3/4 oz each) provolone cheese
- 1 tablespoon freshly shredded Parmesan cheese
Instructions
-
Step1Heat 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.
-
Step2In 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.
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Step3Bake uncovered 40 to 45 minutes or until set and edges are golden brown. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.
Nutrition
290
Calories
15g
Total Fat
21g
Protein
17g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 245mg
- 82%
- Sodium
- 830mg
- 35%
- Potassium
- 330mg
- 9%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 5g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
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;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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