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Pepperoni Hopple-Popple




Source of Recipe


Tabby


List of Ingredients




Pepperoni Hopple-Popple

2 1/2 c. frozen shredded hash brown potatoes
1/3 c. chopped onion
3 Tbsp. butter or margarine
5 eggs
1/2 c. milk
1 t. Italian seasoning
1/2 t. salt
1/2 t. pepper
25 slices pepperoni
1 c. (4 oz.) shredded Mexican cheese blend




Recipe



In a large skillet, cook potatoes and onion in butter until tender and lightly browned.

In a bowl, beat eggs, milk, Italian seasonings, salt and pepper. Pour over potato mixture. Sprinkle with pepperoni.

Cover and cook on medium-low heat for 10 to 12 minutes or until eggs are set. Remove from heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.

Makes 6 servings