Muffuletta Brunch Bake

Name: Muffuletta Brunch Bake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Cajun, Creole
Ingredients: 283 grams 1/2 cups shredded Colby-Monterey Jack cheese blend; 12 servings Cornichons, if desired; 5 eggs; 946 milliliters frozen shredded hash brown potatoes; 1 teaspoon Italian seasoning; 473 milliliters milk; 118 milliliters chopped pimiento-stuffed green olives; 12 servings Whole pimiento-stuffed (colossal queen) green olives, if desired; 283 grams thinly sliced Genoa salami; 907 grams jar giardiniera vegetable mix, drained, coarsely chopped; 237 milliliters Original mix

Muffuletta Brunch Bake might be just the main course you are searching for. This gluten free recipe serves 12. One serving contains 384 calories, 19g of protein, and 23g of fat. com. It can be enjoyed any time, but it is especially good for Christmas. If you have original mix, milk, genoa salami, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Heat oven to 400F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Glass Baking Pan

Oven

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.

Ingredients you will need

Italian Seasoning