Hopple Popple German Breakfast Casserole Recipe #182810
Eye opening breakfast casserole from an old German favorite. Add a slice of toast and a fruit salad for a hearty start to a busy Saturday! Or how about brunch?
by Debber
25 min | 5 min prep
SERVES 5 -8
- 2 1/2-4 cups frozen hash brown potatoes
- 1/3 cup chopped onion
- 3-4 tablespoons butter
- 5-6 eggs
- 1/2 cup milk
- mixed Italian herbs (basil, oregano, parsley, garlic powder)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 25 slices pepperoni
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- In a large electric skillet on medium high, combine potatoes (enough to cover the bottom of the pan about 1/2-inch deep), onion and butter; saute until slightly browned. Spread evenly in pan.
- In a mixing bowl, combine eggs, milk and seasonings. Pour over potato mixture in pan.
- Layer pepperoni over the top. Cover pan and cook on medium low for 10-15 minutes (eggs will be 'set'). {While that's cooking, prepare a simple fruit tray or salad.}.
- Remove lid and sprinkle cheeses over; put lid back on, but turn off the heat. Let stand 2-3 minutes. [If you're having toast with this, make it now.].
- Cut into wedges or squares and serve immediately.
- Option: Fry Italian bulk pork (or turkey) sausage, drain fat, add to potatoes. Toss in a can of Ro-Tel tomatoes. OR try other cheeses!
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5 stars