Pepperoni Eggs

Most of my recipes are for average quantity and number of servings.  I could give you this as a recipe serving 8 people.  But last week when I made it,  it was for Joe and me, 2 generous servings. You can easily double or triple if you wish, but this is how the breakfast pictured was made. We thought it was delicious!  It is a variation of a breakast casserole found in, Breakfast in Bed, a collection of the best B&B recipes from Northern California to British Columbia by Carol Frieberg.

Pepperoni Eggs

1/2 cup torn pieces of sour dough bread

2 eggs

3/4 cup milk (see directions)

1/3 cup shredded Mozarella

1/2 teaspoon Italian seasoning (I use Penzey’s Tuscan Sunset blend)

pinch of salt

8 pepperoni slices

Preheat oven to 325 degrees. Butter a small baking dish and cover bottom with bread piece. Add all but 1 Tablespoon cheese.  Break 2 eggs into a liquid measuring cup with a pouring spout.  Add seasonings and fill the rest of the cup with milk. Pour this mixture evenly over bread and cheese and sprinkle remaining grated cheese on top. Bake for 30 minutes, or until set.   2 servings.

 

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