Muffuletta Egg Bake

Name: Muffuletta Egg Bake
Yield: 8
Ingredients: 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

Muffuletta Egg Bake was pinched from <a href="http://www.bettycrocker.com/recipes/muffuletta-egg-bake/4e468579-36ea-4a7e-aa5a-1b1f216c7e5e" target="_blank">www.bettycrocker.com.</a>

"The flavors of a muffuletta sandwich—the New Orleans favorite featuring ham, olives and provolone—are captured in this delicious breakfast casserole...."

INGREDIENTS

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1 1/3 cups chopped cooked ham

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1/3 cup coarsely chopped pimiento-stuffed green olives

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1/2 cup roasted red bell peppers (from 7-oz jar), drained, chopped

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1/2 loaf (1-lb size) unsliced Italian bread, cut into 1-inch cubes (about 5 1/4 cups)

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8 eggs

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2 1/2 cups milk

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6 slices (about 3/4 oz each) provolone cheese

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1 tablespoon freshly shredded Parmesan cheese

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