These pepperoni Ashcroft bakes are the sort of simple church-supper and block-party dish that Midwestern home cooks have always known how to make: hearty, thrifty, and impossible to stop nibbling. Long before anyone called something low carb, folks were layering sausage-shop favorites with plenty of cheese and eggs to make a hot, satisfying pan that could feed a crowd and vanish in no time. With only four ingredients, this old-fashioned bake is just the kind of recipe you keep tucked in the kitchen drawer for game days, potlucks, and those busy evenings when supper needs to be easy.
Serve these savory squares warm with a crisp green salad, a plate of celery and cucumber slices, or a simple marinated vegetable tray if you want to keep the meal lighter. For a party table, they fit right in beside ranch dip, olives, pickles, and a bowl of warm pizza sauce for dipping. If you're feeding folks with heartier appetites, a pot of tomato soup or a big antipasto salad makes a mighty fine companion.
Low Carb 4-Ingredient Pepperoni Ashcroft Bakes
Servings: 8
Ingredients
6 large eggs
2 cups shredded whole-milk mozzarella cheese, divided
1 cup grated Parmesan cheese
5 ounces sliced pepperoni
Directions
1. Heat the oven to 375°F and lightly grease an 8-inch square ceramic baking dish.
2. In a medium bowl, beat the eggs until smooth, then stir in 1 1/2 cups of the mozzarella and all of the Parmesan until well combined.
3. Spread half of the pepperoni slices in the bottom of the prepared baking dish, then pour the egg and cheese mixture over the top and smooth it into the corners.
4. Scatter the remaining pepperoni over the top, then finish with the remaining 1/2 cup mozzarella.
5. Bake for 22 to 28 minutes, until the center is set, the cheese is melted, and the top is browned around the edges.
6. Let the bake rest for 5 to 10 minutes before cutting into squares and serving warm.
Variations & Tips
Add a little seasoning: If you don't mind stepping beyond the strict four-ingredient version, a pinch of Italian seasoning, garlic powder, or red pepper flakes gives the bake a more pizza-parlor flavor without much fuss.
Use different cheese: Part-skim mozzarella works fine, and a blend of mozzarella with provolone gives a deeper, slightly sharper taste. Just keep the total amount of cheese about the same so the bake sets nicely.
Make it crisper: For extra-crispy pepperoni on top, switch the oven to broil for 1 to 2 minutes at the very end, watching closely so the cheese browns but does not burn.
Cut clean squares: Letting the casserole rest before slicing is the secret to tidy servings. If you cut it too soon, the melted cheese and eggs will be softer and more likely to slump.
Turn it into mini bites: You can bake the mixture in a well-greased muffin tin for party-sized portions. Start checking them around 15 minutes, since the smaller size bakes faster.