Pepperoni Hopple Popple


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Member since 2006
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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

This, again, I found and copied before I got smart about including the submitter's name. It is a delightful change for a breakfast brunch or even for supper! Sorry I can't give credit to whomever the creator is! I'm posting it because we think it is a definite keeper!


Ingredients You'll Need

2 1/2 c. frozen shredded hash brown patties
1/3 c. chopped onion
3 Tb. butter
5 eggs
1/2 c. milk
1 tsp. Italian Seasoning
1/2 tsp. salt
1/2 tsp. pepper
25 slices pepperoni
1 c. (4 oz.) shredded Mexican cheese blend


Directions

In large skillet, cook potatoes & onion in butter 'til tender & lightly browned. In bowl, beat eggs, milk, Italian seasoning, salt & pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover & cook on med.-low heat fro 10-12 min. or 'til eggs are set. Remove from heat. Sprinkle with cheese, cover & let stand for 2 min. Cut into wedges.


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