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Pepperoni Hopple-Popple

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Jaycee Gfeller, Russell, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 20, 2022

My grandma and I created this kid-friendly version of a German breakfast dish. Serve it with toast or English muffins. —Jaycee Gfeller, Russell, Kansas

Test Kitchen Approved

Pepperoni Hopple-Popple

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Yield: 6 servings
Prep: 20 min
Cook: 10 min
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Ingredients

  • 2-1/2 cups frozen shredded hash brown potatoes
  • 1/3 cup chopped onion
  • 3 tablespoons butter
  • 5 large eggs
  • 1/2 cup 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 25 slices pepperoni
  • 1 cup shredded Mexican cheese blend
Text Ingredients

Directions

  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 until eggs are set, 10-12 minutes. Remove from the heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into 6 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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