Muffuletta Egg Bake

Name: Muffuletta Egg Bake
Ingredients: 1⅓ cups chopped cooked ham; ⅓ cup coarsely chopped pimiento-stuffed green olives; ½ cup roasted red bell peppers (from 7-oz jar, drained, chopped); ½ loaf (1-lb size unsliced Italian bread, cut into 1-inch cubes (about 5¼ cups)); 2½ cups milk; 6 slices about ¾ oz each provolone cheese; 1 tablespoon shredded Parmesan cheese

Couverts8

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Ingredients

▢ 1⅓ cups chopped cooked ham
▢ ⅓ cup coarsely chopped pimiento-stuffed green olives
▢ ½ cup roasted red bell peppers from 7-oz jar, drained, chopped
▢ ½ loaf 1-lb size unsliced Italian bread, cut into 1-inch cubes (about 5¼ cups)
▢ 2½ cups milk
▢ 6 slices about ¾ oz each provolone cheese
▢ 1 tablespoon shredded Parmesan cheese

Instructions

Heat oven to 350°F.
Grease 11×7-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 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.

Notes & Wine Advice

Quick Variation

Italian bread from the bakery or the bread aisle will work for this recipe. Whole wheat bread also works in place of the Italian bread.

Nutrition values

Calories: 290 kcal

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Course; Casserole / Eggs / One Pot Dinner