PEPPERONI HOPPLE-POPPLE

By Kitchenbee

Taste of Home (?) Kids Can Cook – Jaycee Gfeller of Kansas

Ingredients

• 2 1/2 cups frozen shredded hash browns
• 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 blend

Preparation

Step 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.

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