This cheesy pepperoni strata is a bold and hearty breakfast casserole layered with bread, spinach, pepperoni, and sharp cheddar. It’s easy to prep ahead and feeds a crowd with zero stress.
Why Cheesy Pepperoni Strata Deserves a Spot at the Table
This cheesy pepperoni strata is everything I want in a breakfast casserole—savory, loaded with flavor, and easy to make ahead. It’s built on layers of rustic bread, chopped pepperoni, spinach, and sharp cheddar, all soaked in a seasoned egg mixture. Once baked, the top gets golden and crisp while the inside stays soft and cheesy.
The kind of bread you use makes a difference, so skip the uniform sliced loaves and grab something crusty from the bakery section. A rustic texture helps soak up the custard without falling apart. I usually cut it into cubes, but tearing it works too if you want a more casual look.
Once it’s had time to soak, it bakes up in under an hour. Start it covered so the inside sets, then uncover it to let the cheese brown on top. Let it cool just slightly, then it’s ready to slice and serve.
Why I Love This Recipe
- It’s easy to prep the night before, so I’m not rushing in the morning.
- The layers of pepperoni, spinach, and cheddar pack in serious flavor.
- It feeds a crowd without needing a ton of effort or fancy ingredients.
Ingredients
Before you get started, here’s what you’ll need to make this cheesy pepperoni strata.
- Eggs: Form the base of the custard and help everything hold together.
- Whole milk: Adds richness and keeps the texture creamy.
- Garlic salt: Brings a hint of garlic and a little seasoning.
- Rustic Italian bread: Soaks up the custard without getting soggy—look for a crusty, uneven loaf.
- Pepperoni: Adds savory, salty flavor throughout the layers.
- Frozen chopped spinach: Brings some color and balances the richness—just make sure it’s well-drained.
- Extra sharp cheddar cheese: Packs in bold, cheesy flavor in every bite.
How To Make Cheesy Pepperoni Strata
Find the complete recipe with measurements in the printable recipe card at the bottom of the post.
- Step One (prep the dish)
Spray a 13×9-inch baking dish with nonstick cooking spray so nothing sticks later. Set it aside for now. - Step Two (mix the eggs)
In a big bowl, whisk together the eggs, milk, and garlic salt until it’s all smooth and combined. - Step Three (layer it up)
Place the bread in a single layer across the bottom of your baking dish. Sprinkle half the pepperoni, spinach, and cheese on top. Do a second layer with the rest of the ingredients. - Step Four (add the eggs and chill)
Pour the egg mixture evenly over everything in the dish. Cover it up and pop it in the fridge for at least 4 hours, or overnight if you want to prep ahead. - Step Five (get ready to bake)
When you’re ready to bake, heat the oven to 375°F. Cover the dish with foil—spray the foil with cooking spray too so the cheese doesn’t stick. - Step Six (bake it)
Bake with the foil on for 15 minutes. Then take it off and bake for another 25 minutes, or until it’s bubbling and the top is golden. - Step Seven (cool and serve)
Let it cool for a few minutes before digging in. It’ll set up a bit and be easier to slice.
Recipe Tips
Here are a few recipe tips that keep things fresh and delicious:
- Let the chopped pepperoni sit on a paper towel for a few minutes if it looks greasy – this helps keep the strata from feeling too heavy.
- If your bread feels too soft, you can lightly toast it in the oven for 5–10 minutes before layering to give it more structure.
- I like to press down on the layers gently with the back of a spatula after pouring in the egg mixture – helps the bread soak it all up evenly.
- Use freshly shredded cheese if you can; it melts better and gives the top a better texture.
- If you want a little heat, add a pinch of crushed red pepper or a few chopped pickled jalapeños in with the pepperoni.
Storage and Freezing
If you’ve got leftovers, this strata holds up well and is easy to reheat when you’re ready for round two.
- Storage: Cover the dish or transfer slices to an airtight container and refrigerate for up to 4 days.
- Freezing: Wrap individual pieces tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
- Reheating: Warm in a 350°F oven until heated through, about 15–20 minutes. You can also microwave individual slices for 1–2 minutes, but the oven gives you the best texture.
Frequently Asked Questions
- Can I make this without spinach?
Yep – just leave it out or switch in something like sautéed mushrooms or chopped bell peppers if you still want a veggie in there. - What kind of pepperoni works best?
I usually go with regular sliced pepperoni and chop it up myself. Stick pepperoni also works if that’s what you’ve got – just dice it small so it spreads out evenly. - Can I use a different kind of cheese?
Totally. Mozzarella melts great, Monterey Jack is nice and mild, or go for a combo if you want a little variety. - Does the bread need to be stale?
Not necessarily, but slightly dried-out bread does soak up the custard better. If yours is super fresh, toasting it for a few minutes can help. - Can I make this vegetarian?
Definitely – just skip the pepperoni. You can bulk it up with extra spinach, sautéed onions, or even roasted red peppers. - What should I serve with it?
It works great with a simple green salad or some fresh fruit on the side. If you’re making it for brunch, a little hot sauce or a dollop of sour cream goes a long way.
More Breakfast Casserole Recipes To Try
Here are a few other bakes I make when I’m not layering up this pepperoni strata:
- Bagel Breakfast Casserole with Kielbasa — smoky sausage and melted cheddar.
- Overnight Breakfast Casserole with Biscuits and Bacon — hearty, classic, and built for a crowd.
- Monte Cristo Casserole — cheesy, buttery, and a little sweet.
- Blueberry French Toast Casserole — fruity, soft, and just as make-ahead friendly.
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Cheesy Pepperoni Strata
Cheesy Pepperoni Strata is a layered breakfast casserole made with crusty bread, eggs, milk, garlic salt, pepperoni, spinach, and sharp cheddar cheese. This make-ahead dish is baked until golden and bubbly, perfect for brunch, holidays, or feeding a crowd.
Servings: 8
Calories: 367kcal
Equipment
- baking dish 9x13 For assembling and baking the strata.
- mixing bowls To whisk the eggs and milk together.
- measuring cups and spoons To measure out the milk, salt, and other ingredients.
- aluminum foil Covers the dish while baking to keep the top from browning too fast.
- Knife For chopping the bread and pepperoni.
Ingredients
- cooking spray
- 6 large eggs
- 1-3/4 cups whole milk
- 1/4 tsp. garlic salt
- 1 loaf (12-16 oz.) rustic Italian bread cut into 1/2′” pieces or 1/2" thick slices (do not use a uniform loaf, you want rustic looking from the bakery section)
- 6 oz. sliced pepperoni chopped
- 1 package (10 oz.) frozen chopped spinach thawed and squeezed dry
- 2 cups (packed) extra sharp shredded cheddar cheese (shred it yourself)
Instructions
- Coat a 13x9-inch baking dish with nonstick cooking spray and set aside.cooking spray
- In a large bowl, whisk together the eggs, milk, and garlic salt.6 large eggs, 1-3/4 cups whole milk, 1/4 tsp. garlic salt
- Arrange the bread in an even layer in the bottom of the prepared dish. Scatter half the pepperoni, spinach, and cheese over the bread. Repeat the layers.1 loaf (12-16 oz.) rustic Italian bread, 6 oz. sliced pepperoni, 1 package (10 oz.) frozen chopped spinach, 2 cups (packed) extra sharp shredded cheddar cheese
- Pour the egg mixture evenly over the top. Cover and refrigerate for at least 4 hours or overnight.
- When ready to bake, heat the oven to 375°F. Cover the baking dish with foil sprayed with nonstick cooking spray to prevent the cheese from sticking.
- Bake, covered, for 15 minutes. Uncover and bake for 25 minutes more, until bubbly and lightly browned.
- Let cool slightly before serving.
Notes
For optimal outcomes when making this cheesy pepperoni strata, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.
Nutrition
Nutrition Facts
Cheesy Pepperoni Strata
Amount Per Serving (169 g)
Calories 367
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12.5g78%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 1.4g
Cholesterol 154mg51%
Sodium 754mg33%
Potassium 226mg6%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 20g40%
Vitamin A 311IU6%
Vitamin C 1mg1%
Calcium 394mg39%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Cheesy Pepperoni Strata? I’d love to hear how it turned out — leave a comment below and let me know.
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Biz says
Holy Yum!! This is definitely going on the list of things to make. You had me at cheese! 😀
Leslie says
Ohhh I bet this is amazing..and the fact that it is easy is a HUGE plus
Kate says
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
nina says
I like the whole idea of prepping this the night before. Looks wonderful and flavorsome!!!!
Debbie says
I could eat that any time of day…not just breakfast. It looks delicious!
Julia says
So simple, I love it! And it looks great too.
Marlene says
That looks so good and is totally a keeper.
dawn says
My family will run to the table to eat this! It’s like pizza for breakfast!!
Liz C. says
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!
Jennifer says
This looks beyond delicious. It would have been perfect this morning with our cold weather!
Kim Living Life says
Oh wow, scrumptious but I can see why you need to walk 5miles a day off you go right now haha!
Ciaochowlinda says
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.
Lena in VT says
This is breakfast next Sunday, I will have a crowd of college kids.
Addie says
Yet another recipe you’ve posted that looks absolutely delicious. It’s been added to my recipe folder! : )
Barbie with a T says
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.
annbb says
I love stratas! I’ve never made one personally, but my mother’s are legendary.
Pam says
Looks like a really tasty breakfast. I love that you can make it the night before.
Audrey at Barking Mad says
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*
Laurie says
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.
mags says
I agree with Laurie, Cathy. Your photos make me want to take a bite out of my computer screen. Give us some tips, please?
grace says
this is bordering on the best breakfast ever. replace cheddar with jack, and it gets even closer!
Fencepost says
Around here, we LOVE pepperoni. I will definitely be trying this!
How much garlic salt did you use?
Noble Pig says
A 1/4 teaspoon garlic salt.
Danielle says
I am so drooling right now! Looks fantastic!
pigpigscorner says
This spells YUM!
Mary says
Cathy, the strata looks beautiful. It’s like a painter’s palate on a plate. I’m glad you are continuing to enjoy Oregon.
imom says
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.
LilSis says
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.
vino biodinamico says
I was just thinking about Cheesy Pepperoni Strata and you’ve really helped out. Thanks!
Calypso says
Delicious! I took out the pepperoni and added in some diced tomatoes and roasted red peppers. Thank you!