Pepperoni Hopple-Popple Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 267
  • Fat:
  • 20 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 219 mg
  • Sodium:
  • 608 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 1 g
  • Protein:
  • 12 g


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Pepperoni Hopple-Popple

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"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."

SERVINGS: 6

CATEGORY: Breakfast/Brunch

METHOD: Other stovetop

TIME: 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.


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