Rating: 4 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
  • 16 Ratings

Not just for breakfast, this hearty egg and pepperoni strata is fabulous for a weeknight dinner, too. Add sausage in place of the pepperoni for an entirely new taste.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
chill:
2 hrs
bake:
35 mins
stand:
10 mins
total:
3 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Arrange bread cubes in a single layer in a 15x10x1-inch baking pan. Bake for 10 minutes, stirring once.

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  • Transfer half of the bread cubes to a greased large skillet, spooning cubes into an even layer. Top with half of the pepperoni, half of the pepperoncini peppers, all of the spinach, and all of the dried tomatoes. Sprinkle with 1/2 cup of the Italian blend cheeses. Repeat layers with the remaining bread cubes, pepperoni, pepperoncini peppers, and Italian blend cheeses.

  • In a large bowl whisk together eggs, milk, Italian seasoning, salt, and cayenne pepper. Slowly pour over layers in dish; press down lightly on top layer using the back of a large spoon. Sprinkle with Parmesan cheese. Cover and chill for 2 hours.

  • Preheat oven to 350°F. Bake, uncovered, for 35 to 45 minutes or until a knife inserted near the center comes out clean (170°F). Let stand for 10 minutes before serving.

Make-Ahead Tip

Cover and chill for at least 2 hours or up to 24 hours. To serve, preheat oven to 350°F. Bake, uncovered, for 35 to 45 minutes or until a knife inserted near the center comes out clean (170°F). Let stand for 10 minutes before serving.

Nutrition Facts

316 calories; fat 18g; cholesterol 146mg; saturated fat 8g; carbohydrates 22g; insoluble fiber 2g; protein 18g; sodium 1006mg; potassium 289mg; calcium 302.9mg; iron 1.8mg.
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