I came up with this recipe when I was trying to think of something to make when my in-laws were visiting a few years ago. My husband and father-in-law love pizza so instead of a more traditional sausage egg casserole, I put this together with pepperoni. It must not have been too bad since my in-laws keep coming back for more visits and my husband routinely requests it. The best part is that you can make it up ahead of time then bake it the day of. We even eat this for dinner sometimes!
1. Preheat oven to 350F (unless you plan on baking this tomorrow 😉 Grease a 2 qt. casserole dish or 9×13 pan. Cube/tear 6 pieces of bread and layer over bottom of dish. I used low calorie wheat bread here. You can get creative, though! I have used french bread, focaccia, or a mix of breads. It doesn’t matter if it is slightly stale either. I even used 8 pieces of bread because I wasn’t going to leave 2 in the package and it turned out fine. This is a ‘forgiving’ dish.
2. Layer 2 small pkgs of turkey pepperoni over top of bread. Regular pepperoni works, too but we like to cut calories when we can.
3. Sprinkle chopped onions and tomatoes over top of pepperoni. I used about 2 small tomatoes.
4. Shred a cup of cheese and sprinkle over top (there are lots of layers to this). I typically use mozzarella, but I had some roasted red pepper in the fridge I wanted to use up this time. Sprinkle lightly with salt and pepper.
5. Whisk 6 eggs, 1c. milk, and 1 1/2t. each of garlic powder, oregano, and basil together.
6. Pour over top of cheese layer.
7. Sprinkle 3oz of feta cheese over top. If desired, chop fresh basil and sprinkle over top as well. I like to add this if I make this later in the summer and our basil plant is growing.
8. Bake at 350 for 50-55 minutes or until middle is set. This is pretty good reheated, too!
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| Pardon the paper plates, our kitchen is currently a construction zone and our plates are packed up! |
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Breakfast Pizza Casserole
Ingredients:
6 slices of bread
2 pkgs. turkey pepperoni
1 small onion, chopped
1 1/2c. tomatoes, chopped
1c. mozzarella cheese
6 eggs
1c. milk
1 1/2t. each of garlic powder, oregano, and basil
3oz. crumbled feta cheese
Directions:
1. Tear bread into small pieces and spread over bottom of greased 2qt. casserole dish (or 9×13 pan). Arrange pepperoni over top of bread. Sprinkle with onion, then tomato, then cheese. Sprinkle lightly with salt and pepper.
2. In a separate bowl, whisk together eggs, milk, and spices. Pour slowly over cheese layer.
3. Sprinkle with feta and fresh chopped basil (if desired). Refrigerate overnight or bake immediately. If you refrigerate overnight, take casserole out of fridge 30min before baking. Bake at 350F for 50-55 minutes till middle is set.
