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Muffuletta Egg Bake

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By Betty Crocker Kitchens
Updated Jul 25, 2011
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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