My grandma and I created this kid-friendly version of a German breakfast dish. Serve it with toast or English muffins. —Jaycee Gfeller, Russell, Kansas
Pepperoni Hopple-Popple
Pepperoni Hopple-Popple
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 2-1/2 cups frozen shredded hash brown potatoes
- 1/3 cup chopped onion
- 3 tablespoons butter
- 5 large eggs
- 1/2 cup 2% milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 25 slices pepperoni
- 1 cup shredded Mexican cheese blend
Directions
- In a large skillet, cook potatoes and onion in butter until tender and lightly browned. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
- Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on medium-low heat until eggs are set, 10-12 minutes. Remove from the heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into 6 wedges.
Nutrition Facts
1 piece: 267 calories, 20g fat (11g saturated fat), 219mg cholesterol, 608mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 12g protein.
Loading Popular in the Community
Loading Reviews
