Pepperoni Egg Pizza Bake Casserole

READY IN: 3hrs 35mins
SERVES: 4-5
UNITS: US

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
  • salt and pepper

DIRECTIONS

  • Butter an 11 x 7-inch or a 12 x 7-inch baking pan.
  • 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.
  • Spread evenly in the casserole dish.
  • In another bowl, whisk together eggs, half and half cream, salt and pepper.
  • Pour evenly over the bread mixture.
  • Cover with plastic wrap.
  • Refrigerate for a minimum of 3-8 hours.
  • When ready to bake, set oven to 400°F.
  • Bake covered for 15 minutes.
  • Uncover and bake for another 20 minutes.
  • Let cool slightly before serving.
  • Delicious!