Pepperoni Hopple-Popple

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 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

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