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Muffuletta Brunch Bake
Muffuletta Brunch Bake
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Whip up a savory Italian-style muffuletta brunch bake with potatoes, salami, and Original Bisquick® mix for a delicious family meal.
Ingredients:
  • 10 oz thinly sliced Genoa salami
  • 4 cups frozen shredded hash brown potatoes
  • 1 jar (32 oz) giardiniera vegetable mix, drained, coarsely chopped
  • 1/2 cup chopped pimiento-stuffed green olives
  • 2 1/2 cups shredded Colby-Monterey Jack cheese blend (10 oz)
  • 1 cup Original Bisquick™ mix
  • 1 teaspoon Italian seasoning
  • 5 eggs
  • Cornichons, if desired
  • Whole pimiento-stuffed (colossal queen) green olives, if desired
Instructions:
  • Preheat the oven to 400°F and generously grease a 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
  • Layer the salami in bottom and halfway up the sides of the baking dish, slightly overlapping. Add the potatoes, vegetable mix, chopped olives, and 1 cup of cheese on top. In a medium bowl, whisk together milk, Bisquick mix, Italian seasoning, and eggs until well blended. Pour this mixture over the vegetables.
  • Bake for 40-45 minutes until golden brown around edges and a knife inserted in the center comes out clean. Sprinkle with 1 1/2 cups of cheese and bake for an additional 5 minutes until melted. Allow to rest for 10 minutes before serving. Garnish with cornichons, whole olives, and 2 oz of salami on toothpicks.

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