Pepperoni Roll Breakfast Strata Recipe for Savory Brunch

I have finally joined the breakfast strata club!

This isn’t just any breakfast strata. It’s a pepperoni roll breakfast strata.

I KNOW.

A few months ago, Lacy and I were talking about what to make on Christmas morning. She mentioned that her aunt always makes a strata, and then casually revealed that she uses pepperoni rolls as the base.

I mean… what a brilliant idea.

How had I never heard of using pepperoni rolls in a strata before? For anyone wondering what a pepperoni roll is, it’s essentially pepperoni and cheese baked into soft, fluffy bread—simple, comforting, and surprisingly perfect for a savory make-ahead casserole.

Full disclosure: I tried making a strata last year with kale and gruyere, and it was a disaster. Soggy, spongy, and uninspiring, it put me off strata for a while.

Then the pepperoni roll idea showed up and everything clicked. This version is loaded with bell peppers, onions, garlic, a trio of cheeses, eggs, and herbs—plus the pepperoni roll cubes that add texture and a deliciously savory base. It has a bright, pizza-like flavor that’s familiar and festive.

The key to any great strata is making it ahead. The casserole needs time in the fridge to soak so the eggs absorb into the bread cubes. Left overnight, everything melds into a golden, crunchy, cheesy egg bake when it’s baked the next day—perfect for holiday mornings when you want one less thing to fuss over.

It’s also flexible: make it the night before for brunch, or assemble it in the morning and enjoy it for dinner. Either way, it’s comforting, crowd-pleasing, and a little bit indulgent.

Make Ahead Breakfast Strata

Pepperoni Roll Breakfast Strata

Yield:
8

Prep Time:
15 mins

Cook Time:
1 hr

Resting time:
1 d

Total Time:
1 hr 15 mins

This breakfast strata is special because the base is built from pepperoni rolls. It’s an easy make-ahead casserole that’s ideal for holiday brunches or parties and tastes like a supreme pizza.

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Ingredients

• 5 cups cubed pepperoni bread
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small yellow bell pepper, diced
• ½ red onion, diced
• 8 large eggs
• 2 ½ cups milk (whole or 2%)
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh chives
• 1 cup freshly grated provolone cheese
• ½ cup freshly grated mozzarella cheese
• ¼ cup freshly grated parmesan cheese, plus more for topping

Instructions

• Spray a 9×13-inch baking dish with nonstick spray. Place the cubed pepperoni bread in the dish. Stir in the diced peppers, onion, and garlic so they’re evenly distributed. Add the chives and about three quarters of the grated cheeses, reserving some to sprinkle on top.
• In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, smoked paprika, oregano, and black pepper until combined. Pour the egg mixture over the bread and vegetables, pressing gently to ensure the bread soaks up the liquid. Sprinkle the remaining cheese over the top.
• Cover the dish and refrigerate overnight to allow the strata to rest and absorb the custard.
• The next morning, preheat the oven to 350°F. If possible, remove the dish from the refrigerator about an hour before baking to let it come closer to room temperature.
• Bake the strata for 50 to 60 minutes, or until a tester inserted in the center comes out clean and the top is golden. Sprinkle with extra parmesan and serve immediately with your favorite condiments, like hot sauce or fresh herbs.

Course: Breakfast

Cuisine: American

Author: How Sweet Eats

It’s the most festive thing to eat!