Pepperoni Breakfast Casserole

Pepperoni Breakfast Casserole

I developed a habit the first few weeks of my marriage that has served me well for over 52 years now.  I like to do a quick survey and make a mental list of what is available or needs to be used in the pantry and refrigerator.  Then if I am going to make a meal that has not been planned and prepared for, I can browse a cookbook or Pinterest category and pair the “what we already have” with a recipe that looks worth trying. Only rarely does that produce anything but a thumbs up from my family.  That was certainly the case with this breakfast casserole. Back to my favorite Breakfast in Bed Cookbook compiled by Carol Frieberg for this recipe from Healdsburg Inn on the Plaza in Healdsburg!   I am sure it is lovely, but I love our own B&B right here in Richmond, Texas.  For my version, I used sourdough bread cubes and shredded Swiss cheese and increased the amount of pepperoni..

Pepperoni Breakfast Casserole

2 cups sour dough bread cubes

1 cup shredded Swiss cheese

5 large eggs

2 cups whole milk

1 teaspoon Italian seasoning (I use Penzey’s Tuscan Sunset)

1/2 teaspoon sea salt.

1/2 cup chopped pepperoni

Preheat oven to 325 degrees. Place bread cubes in greased 10-inch square baking dish. Cover with cheese. In a bowl combine eggs,milk, and seasoning; pour over bread and cheese. Top with pepperoni. Bake for 35 to 40 minutes or until set.

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