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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 cups frozen shredded hash brown potatoes
  • 1/3 cup chopped onion
  • 3 tablespoons butter
  • 5 large eggs
  • 1/2 cup whole 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. 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 until eggs are set, 10-12 minutes. Remove from the heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.
Nutrition 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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Reviews

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Average Rating:
  • wunsagin
    Jun 8, 2017

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

  • pottstikr
    Mar 23, 2012

    It's a keeper