The Big Easy Breakfast Muffuletta
Scrambled eggs, spicy sausage, and olive salad served warm for a Southern brunch.
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Ingredients
- 1 loaf Muffuletta bread loaf or large Italian round
- 12 ounces Spicy Andouille sausage, sliced
- 8 count Large eggs
- 1/4 cup Whole milk
- 1 1/2 cups Giardiniera olive salad, drained
- 6 slices Provolone cheese, sliced
- 4 ounces Genoa salami, thinly sliced
- 2 tablespoons Unsalted butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and slice the muffuletta bread loaf in half horizontally.
- 2
In a large skillet over medium heat, brown the sliced Andouille sausage until crispy on the edges, then remove and set aside.
- 3
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- 4
Melt the butter in the same skillet and scramble the eggs over medium-low heat until just set but still moist.
- 5
Spread a generous layer of the olive salad on both the top and bottom cut sides of the bread, pressing it into the crumb.
- 6
Layer the bottom half of the bread with the salami, followed by the warm sausage, the scrambled eggs, and finally the provolone cheese.
- 7
Place the top half of the bread on the sandwich, wrap the entire loaf tightly in aluminum foil, and bake for 15 minutes.
- 8
Remove from the oven, let it rest for 5 minutes to allow the juices to soak in, then slice into wedges and serve warm.
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