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Pepperoni Hopple-Popple Recipe

Photo by: Taste of Home

"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."

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6 Servings
Prep/Total Time: 30 min.

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 (4 ounces) 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 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. Yield: 6 servings.

Nutrition Facts: 1 serving (1 piece) equals 267 calories, 20 g fat (11 g saturated fat), 219 mg cholesterol, 608 mg sodium, 9 g carbohydrate, 1 g fiber, 12 g protein.

Pepperoni Hopple-Popple published in Quick Cooking September/October 2000, p41

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