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Pepperoni Hopple-Popple

By: Jaycee Gfeller

"'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.'"

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 1/2 cups frozen shredded hash brown potatoes
1/3 cup chopped onion
3 tablespoons butter
5 eggs
1/2 cup 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. In a bowl, beat eggs, milk, Italian seasoning, salt and pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on medium-low heat for 10-12 minutes or until eggs are set. Remove from the heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.