My husband requests this all the time! Often I bake one on the weekend and use it for a quick breakfast during the week. It calls for just a handful of ingredients and is so quick to make. —Suzanne Kern
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup diced pepperoni
- 5 eggs
- 3/4 cup milk
- 1/4 teaspoon dried basil
- In a greased 9-in. pie plate, layer the mozzarella cheese and pepperoni. In a bowl, whisk the eggs, milk and basil; pour over the cheese. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-8 servings.
Originally published as Pepperoni Cheese Bake in Country Woman March/April 2003, p35
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