PEPPERONI BREAKFAST
List of Ingredients
2-1/2 cups frozen shredded hash brown potatoes
1/3 cup chopped onion
3 tblsp butter
5 eggs
1/2 cup milk
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
25 slices pepperoni
1 cup shredded mexican cheese blendRecipe
In a large skillet, cook potatoes and onion in butter until tender and lightly browned. In a bowl, beat eggs, milk, italian seasoning, salt & pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on low heat for 10-12 minutes or until eggs are set. Remove from heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.
Yield: 6 servings
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