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Muffuletta Egg Bake

Muffuletta Egg Bake
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 8
The flavors of a muffuletta sandwich—the New Orleans favorite featuring ham, olives and provolone—are captured in this delicious breakfast casserole.
September 9, 2011


  • 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


  • 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.

No nutrition information available for this recipe
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