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Pepperoni Pizza Egg Casserole. A dairy free and gluten free breakfast casserole!
Preheat oven to 350F. Grease a large baking dish
In a large mixing bowl, crack eggs. Add Italian seasoning, salt, red pepper flakes and black pepper. Whisk or beat until slightly foamy.
Reserving some of the whole basil leaves and whole pepperoni for the top of the egg casserole. thinly slice the majority of both the basil leaves and pepperoni and toss in with the beaten eggs.
Pour the egg mixture into the greased casserole dish.
Add pizza sauce by pouring about 1 tablespoon (doesn't need to be exact) at a time into casserole, trying to distribute evenly.
Gently place remaining whole basil leaves and whole pepperoni slices on top of the casserole (it's OK if some sinks in, it will rise while cooking).
Bake uncovered on center rack for 55 to 60 minutes until center is firm to touch and edges are beginning to brown. Allow to cool for at least 10 minutes, slice into 8 squares and Enjoy!