Pepperoni Egg Pizza Bake Casserole

Total Time
3hrs 35mins
Prep 3 hrs
Cook 35 mins

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 Nutrition

  • 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 tomatoes, seeds removed and diced (or use salsa, see heading above on recipe)
  • 2 cups mozzarella cheese, shredded
  • 12 teaspoon italian seasoning
  • 4 large eggs, slightly beaten
  • 1 cup half-and-half cream
  • salt and pepper


  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!
Most Helpful

5 5

This was really loved by everyone for a weekend family brunch! I prepared it the night before and baked it in mid morning the next day, no changes, and not a scrap left! so good! thank you for suggesting this recipe Kitty!