Ingredients
-
1
-
1
-
4 - 5
-
1
-
2
-
1/2
-
4
-
1
-
-
-
-
-
-
-
Directions
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 , 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!, 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
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Steps
|
1
Done
|
Butter an 11 X 7-Inch or a 12 X 7-Inch Baking Pan. |
|
2
Done
|
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
Done
|
Spread Evenly in the Casserole Dish. |
|
4
Done
|
in Another Bowl, Whisk Together Eggs, Half and Half Cream, Salt and Pepper. |
|
5
Done
|
Pour Evenly Over the Bread Mixture. |
|
6
Done
|
Cover With Plastic Wrap. |
|
7
Done
|
Refrigerate For a Minimum of 3-8 Hours. |
|
8
Done
|
When Ready to Bake, Set Oven to 400f. |
|
9
Done
|
Bake Covered For 15 Minutes. |
|
10
Done
|
Uncover and Bake For Another 20 Minutes. |
|
11
Done
|
Let Cool Slightly Before Serving. |
|
12
Done
|
Delicious! |
