Pepperoni Hopple-Popple Recipe

5 2 4
Pepperoni Hopple-Popple Recipe
Pepperoni Hopple-Popple Recipe photo by Taste of Home
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Pepperoni Hopple-Popple Recipe

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5 2 4
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL 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.
Originally published as Pepperoni Hopple-Popple in Quick Cooking September/October 2000, p41

Nutritional Facts

1 piece: 267 calories, 20g fat (11g saturated fat), 219mg cholesterol, 608mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 12g protein.

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  • 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
  1. 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.
  2. 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.
Originally published as Pepperoni Hopple-Popple in Quick Cooking September/October 2000, p41

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Reviews forPepperoni Hopple-Popple

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wunsagin User ID: 791731 267762
Reviewed Jun. 8, 2017

"I have taken this to pot lucks on camping trips and everyone loves it!"

MY REVIEW
pottstikr User ID: 1184624 79967
Reviewed Mar. 23, 2012

"It's a keeper"

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