Muffuletta Brunch Bake

By Bettybug

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)
• 2 cups milk
• 1 cup Original Bisquick® mix
• 1 teaspoon Italian seasoning
• 5 eggs
• Cornichons, if desired
• Whole pimiento-stuffed (colossal queen) green olives, if desired

Details

Servings 12
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
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. Pour over vegetable mixture.
Bake uncovered 40 to 45 minutes or until golden brown around edges and knife inserted in center comes out clean. Sprinkle with remaining 1 1/2 cups cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Garnish with cornichons, whole olives and remaining 2 oz salami on frilled toothpicks.
Makes 12 servings
Nutrition Information:
1 Serving (1 Serving)Calories 305 Total Fat 20 g (Saturated Fat 9 g,),Sodium 1392 mg;Total Carbohydrate 17 g(Dietary Fiber 1 g,Protein 15 g;Percent Daily Value*:Exchanges:1 Starch;2 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.