Pepperoni Hopple Popple

By shuber

Ingredients

• 2 1/2 C. frozen shredded hash brown potatoes
• 1/3 C. chopped onion
• 3 T. butter
• 5 eggs
• 1/2 C. milk
• 1 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 25 slices pepperoni
• 4 oz. shredded Mexican-cheese blend

Preparation

Step 1

In large skillet, cook potatoes and onion in butter until tender and lightly browned. In a bowl, beat eggs, milk, and seasonings. Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on med-low heat 10-12 min. or until eggs set. Remove from heat; sprinkle with cheese; cover and let stand 2 mins.