Pepperoni Egg Pizza Bake Casserole

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.

• Ready In: 3 hrs 35 mins
• Serves: 4-5

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 tomatoes, 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!