3 hrs 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.
My Private Note
Units: US | Metric
- 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
- 1Butter an 11 x 7-inch or a 12 x 7-inch baking pan.
- 2In 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.
- 3Spread evenly in the casserole dish.
- 4In another bowl, whisk together eggs, half and half cream, salt and pepper.
- 5Pour evenly over the bread mixture.
- 6Cover with plastic wrap.
- 7Refrigerate for a minimum of 3-8 hours.
- 8When ready to bake, set oven to 400°F.
- 9Bake covered for 15 minutes.
- 10Uncover and bake for another 20 minutes.
- 11Let cool slightly before serving.
Browse Our Top Eggs/Dairy Recipes
Nutritional Facts for Pepperoni Egg Pizza Bake Casserole
Serving Size: 1 (345 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 790.3
- Calories from Fat 363
- Total Fat 40.3 g
- Saturated Fat 18.9 g
- Cholesterol 311.1 mg
- Sodium 1668.8 mg
- Total Carbohydrate 67.2 g
- Dietary Fiber 6.4 g
- Sugars 4.0 g
- Protein 39.6 g
The following items or measurements are not included: