PEPPERONI HOPPLE-POPPLE

Pepperoni Hopple-Popple image

"My grandma and I created this kids' version of a German breakfast dish," relates Jaycee Gfeller of Russell, Kansas. "Serve it with toast or English muffins."

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups frozen shredded hash brown potatoes
1/3 cup chopped onion
3 tablespoons butter
5 large eggs
1/2 cup whole milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
25 slices pepperoni
1 cup shredded Mexican cheese blend

Steps:

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 wedges.

Nutrition Facts : Calories 267 calories, Fat 20g fat (11g saturated fat), Cholesterol 219mg cholesterol, Sodium 608mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.