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TEST KITCHEN APPROVED

Pepperoni Hopple-Popple

Name: Pepperoni Hopple-Popple
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Europe, German
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

TEST KITCHEN APPROVED

3 Reviews

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

3 Reviews Add your review

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

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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.