PEPPERONI EGG PIZZA BAKE CASSEROLE

Pepperoni Egg Pizza Bake Casserole image

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.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 3h35m

Yield 4-5 serving(s)

Number Of Ingredients 9

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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

Steps:

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!

Nutrition Facts : Calories 790.3, Fat 40.4, SaturatedFat 19, Cholesterol 311.2, Sodium 1668.9, Carbohydrate 67.2, Fiber 6.5, Sugar 4.1, Protein 39.6

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