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Pepperoni Hopple-Popple

 Pepperoni Hopple-Popple
"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."
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2-1/2 cups frozen shredded hash brown potatoes
  • 1/3 cup chopped onion
  • 3 tablespoons butter
  • 5 Eggland's Best 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.
Nutritional 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.

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Pepperoni Hopple-Popple (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.