Cheesy Pepperoni Strata


This was breakfast today and everyone loved it.  It was the perfect combo of cheese, bread, pepperoni and spinach.

What I like most about this dish is making it up the night before and pulling it out of the refrigerator and tossing it in the oven for an easy weekend breakfast.

This is also a great recipe if you have a crowd staying at your house over the holidays or friends coming for brunch. 

No stress, hardly any mess and the whole newspaper even got read. 

Now to enjoy the rest of the day…

Coat a 13 x 9 baking dish with nonstick cooking spray.  Set aside.  In a large bowl, whisk eggs, milk and garlic salt.  Arrange bread slices in bottom of prepared dish.  Scatter half the pepperoni, spinach and cheese over the bread.  Repeat layers.

Pour the egg mixture evenly over the top.  Cover and refrigerate at least 4 hours or overnight.  Heat oven to 375 degrees.  Cover baking dish with foil sprayed with nonstick cooking spray.  This will prevent the cheese from sticking to the top of it.  Bake dish covered for 15 minutes.  Uncover and bake 25 minutes until bubbly and lightly browned.

Cool slightly before serving.

Cut pieces into squares and enjoy.

Have a nice breakfast!

Cheesy Pepperoni Strata
Adapted from Family Circle

6 eggs
1-3/4 cups whole milk
1/4 teaspoon garlic salt
1 loaf crusty Italian bread (12 ounces) cut into 1/2′” thick slices
6 ounces sliced pepperoni, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cup shredded cheddar cheese (I used extra sharp)

Coat a 13 x 9 baking dish with nonstick cooking spray.  Set aside.  In a large bowl, whisk eggs, milk and garlic salt.  Arrange bread slices in bottom of prepared dish.  Scatter half the pepperoni, spinach and cheese over the bread.  Repeat layers.

Pour the egg mixture evenly over the top.  Cover and refrigerate at least 4 hours or overnight.  Heat oven to 375 degrees.  Cover baking dish with foil sprayed with nonstick cooking spray.  This will prevent the cheese from sticking to the top of it.  Bake dish covered for 15 minutes.  Uncover and bake 25 minutes until bubbly and lightly browned.  Cool slightly before serving.

One Year Ago:  Devils on Horseback

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30 Comments

  1. Biz 1

    Holy Yum!! This is definitely going on the list of things to make. You had me at cheese! 😀

    Reply
  2. Leslie 2

    Ohhh I bet this is amazing..and the fact that it is easy is a HUGE plus

    Reply
  3. Kate 3

    Cathy, I just wanted to apologize for not visiting your awesome site lately. I’m currently on a strict low-fat diet and when I come here, I drool all over my laptop and we all know how bad that is for electronics.
    Your friend, Kate

    Reply
  4. nina 4

    I like the whole idea of prepping this the night before. Looks wonderful and flavorsome!!!!

    Reply
  5. Debbie 5

    I could eat that any time of day…not just breakfast. It looks delicious!

    Reply
  6. Julia 6

    So simple, I love it! And it looks great too.

    Reply
  7. That looks so good and is totally a keeper.

    Reply
  8. dawn 8

    My family will run to the table to eat this! It’s like pizza for breakfast!!

    Reply
  9. Liz C. 9

    Man Oh Man! That looks totally sinful as well as delicioso. Mmmmmm… I’ll have to give that a shot at Christmas when we go skiing. What a way to start the day!

    Reply
  10. This looks beyond delicious. It would have been perfect this morning with our cold weather!

    Reply
  11. Oh wow, scrumptious but I can see why you need to walk 5miles a day off you go right now haha!

    Reply
  12. I love making stratas for just the reason you give – they’re great when you have company – make it ahead and just pop it in the oven the next day. this one looks yummy.

    Reply
  13. Lena in VT 13

    This is breakfast next Sunday, I will have a crowd of college kids.

    Reply
  14. Addie 14

    Yet another recipe you’ve posted that looks absolutely delicious. It’s been added to my recipe folder! : )

    Reply
  15. Barbie with a T 15

    Now, I really love this idea. It looks like a no fail breakfast, and really pleasing to the palate. Really, I often eat cold, leftover pizza for breakfast and I love it, and this sounds a lot better than that. I bet the kids loved it too.

    Reply
  16. annbb 16

    I love stratas! I’ve never made one personally, but my mother’s are legendary.

    Reply
  17. Pam 17

    Looks like a really tasty breakfast. I love that you can make it the night before.

    Reply
  18. This looks too good to be so easy! Another to add to my list of holiday breakfasts.

    BTW, you would have been proud of me tonight…Hubby took me to Sea Glass in Cape Elizabeth (it’s part of the Inn by the Sea) and the chef brought out an Amuse Bouche of Lobster Ceviche.

    Well, I think you know that I do not like lobster. At all. I do not like it in a car, I do not like it in a bar. I do not like it in the hall, no, I do not like lobster at all! You get it.

    Well, I pulled up my big girl panties and I ate it.

    WOW! It was amazing! I don’t think I’ve ever had ceviche either, and this was just amazing. I didn’t even gag on the HUGE piece of lobster tucked amidst the wonderful explosion of flavors that danced across my tongue.

    I felt like an adult tonight. Especially sitting there eating my lobster ceviche amuse bouche (OK so the 12 year old in me laughs at the name, because of the literal translation), and sipping my Maine Blueberry Martini.

    *sigh*

    Reply
  19. Laurie 19

    Pepperoni for breakfast? My son would think he died in the night if I served this, because this is his idea of heaven. Although, he’d probably pick off the spinach.

    Cathy, your photos have reached a new level of awesome. You should seriously think about doing a post with photo tips because you are a master at this. When I was a new blogger, I read some tips from Elise at Simply Recipes that helped me get beyond the lame-o stage and when she responded to my question personally and visited my blog, I became a lifelong subscriber.

    Reply
  20. mags 20

    I agree with Laurie, Cathy. Your photos make me want to take a bite out of my computer screen. Give us some tips, please?

    Reply
  21. grace 21

    this is bordering on the best breakfast ever. replace cheddar with jack, and it gets even closer!

    Reply
  22. Around here, we LOVE pepperoni. I will definitely be trying this!
    How much garlic salt did you use?

    Reply
  23. Noble Pig 23

    A 1/4 teaspoon garlic salt.

    Reply
  24. I am so drooling right now! Looks fantastic!

    Reply
  25. This spells YUM!

    Reply
  26. Mary 26

    Cathy, the strata looks beautiful. It’s like a painter’s palate on a plate. I’m glad you are continuing to enjoy Oregon.

    Reply
  27. imom 27

    Uhhhh, yeah… Totally could have used this recipe at my scrapbooking weekend! I did make a wonderful hashbrown pattie/egg/cheese/italian chicken sausage casserole that was pretty darn good, but next time I’m making yours!

    Oh btw, I did serve your potato, sausage, spinich soup for lunch! It was very well received.

    Reply
  28. LilSis 28

    I LOVE this!!! Breakfast is my favorite meal of the day and I’m always looking for new egg dishes. I would never had used pepperoni for breakfast, but this looks amazing. I can’t wait to make it.

    Reply
  29. I was just thinking about Cheesy Pepperoni Strata and you’ve really helped out. Thanks!

    Reply
  30. Calypso 30

    Delicious! I took out the pepperoni and added in some diced tomatoes and roasted red peppers. Thank you!

    Reply

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