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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My grandma and I created this kids' version of a German breakfast dish, relates Jaycee Gfeller of Russell, Kansas. Serve it with toast or English muffins. Ingredients:
2-1/2 cups frozen shredded hash brown potatoes |
1/3 cup chopped onion |
3 tablespoons butter |
5 eggs |
1/2 cup milk |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
25 slices pepperoni |
1 cup (4 ounces) shredded mexican cheese blend |
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 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. Yield: 6 servings.
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