Pepperoni Egg Pizza Bake Casserole |
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Prep Time: 180 Minutes Cook Time: 35 Minutes |
Ready In: 215 Minutes Servings: 5 |
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This makes a fabulous brunch! Plan ahead since this needs to be refrigerated for a minimum of 3-8 hours. Although the recipe calls for a chopped tomato, I usually use about 2 cups chunky salsa that has been drained through a small strainer for about 25 minutes instead. I like it much better than with the tomato, so that is an optional change. Ingredients:
1 large loaf italian bread, cut into about 1/2-inch cubes (you might want to refrigerate before cutting, it makes slicing easier) |
1 (10 ounce) box frozen spinach, thawed and chopped (squeeze out any excess moisture with hands) |
4 -5 ounces pepperoni, cut in half lengthwise and then thinly sliced crosswise (purchase the long thin packaged stick kind for this) |
1 large tomato, seeds removed and diced (or use salsa, see heading above on recipe) |
2 cups mozzarella cheese, shredded |
1/2 teaspoon italian seasoning |
4 large eggs, slightly beaten |
1 cup half-and-half cream |
salt and pepper |
Directions:
1. Butter an 11 x 7-inch or a 12 x 7-inch baking pan.
2. In a large bowl toss together the cubed bread, spinach, sliced pepperoni, chopped tomato (or salsa if using) mozzarella cheese and Italian seasoning; mix well to combine.
3. Spread evenly in the casserole dish.
4. In another bowl, whisk together eggs, half and half cream, salt and pepper.
5. Pour evenly over the bread mixture.
6. Cover with plastic wrap.
7. Refrigerate for a minimum of 3-8 hours.
8. When ready to bake, set oven to 400°F.
9. Bake covered for 15 minutes.
10. Uncover and bake for another 20 minutes.
11. Let cool slightly before serving.
12. Delicious!
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