This breakfast casserole is inspired by the vibrant flavors and ingredients of a classic New Orleans sandwich.
Preheat the oven to 400, and then start by making the olive tapenade. Add both types of olives to the food processor and pulse. We want to chop them up into small pieces, but we don't want to puree them.
Roughly cut sliced deli ham, salami, and cheese into 1-inch squares.
Add eggs, milk, pepper, and olive tapenade to a mixing bowl, and whisk to combine. Resist the urge to add salt; there will be plenty of salt from the salami and olives.
Grease a 1.5 to 2-quart baking dish. Sprinkle about half the ham and salami into a loose layer at the bottom of the dish. Cover with about half the egg mixture. Top with cheese, followed by the remaining ham and salami. Pour remaining egg mixture on top of everything else. We want the egg to be able to fill the space surrounding the meat and cheese, but we don't want any of the cheese at the very bottom of the dish. It will just stick.
Bake for 30 to 40 minutes, or until the egg is set in the middle. If the casserole starts to brown in the last few minutes of baking, but the middle hasn't set yet, cover it with aluminum foil. Remove from oven and let rest for 5 minutes before cutting, then serve hot.
*If you don't own a food processor or would simply prefer to buy a jar of olive tapenade rather than making it yourself, use about 2/3 cup.
**For the ham, salami, and provolone, the cheapest way to purchase it in this quantity without having to deal with leftovers is to simply ask for a quarter pound of each at your grocery store deli counter.
recipe from thesavvyplate.com