PEPPERONI-EGG PUFF
Love breakfast? Make a puffy bread bowl and fill it with a peppy egg scramble.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 9-inch glass pie plate with shortening or cooking spray. In 2-quart saucepan, heat water and butter to boiling over medium heat. Add Bisquick mix and Italian seasoning all at once; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in 2 of the eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
- In medium bowl, beat remaining 10 eggs with wire whisk or fork until fluffy. Stir in salt.
- In 12-inch skillet, heat oil over medium heat until bubbly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, sprinkle with 1/2 cup of the cheese and all of the pepperoni. Gently lift cooked portions of egg with spatula so that thin, uncooked portion can flow to bottom and turn over gently to cook evenly (avoid constant stirring). Cook until eggs are thickened throughout but still moist.
- Mound eggs into puffy bread bowl. Sprinkle with remaining 1/2 cup cheese. Garnish with bell pepper, tomato and parsley.
Nutrition Facts : Calories 360, Carbohydrate 8 g, Cholesterol 465 mg, Fat 3, Fiber 0 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 2 g, TransFat 1/2 g
PEPPERONI AND CHEESE SCRAMBLED EGGS
Provided by Robert Irvine : Food Network
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
- Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.
PEPPERONI PIZZA POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, pepperoni, marinara sauce, shredded mozzarella cheese, egg
Provided by Alix Traeger
Categories Snacks
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Cut the puff pastry into six rectangles and place on a nonstick baking tray.
- On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
- Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
- Brush the pockets with egg wash.
- Bake for 15-20 minutes or until the pastry is flaky and golden.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 42 grams, Fat 38 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
PEPPERONI EGGS
We love to experiment with different ingredients for breakfast. This recipe is one of our favorites.
Provided by Luisa
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk egg substitute, egg, green onions, pepperoni slices, and garlic powder together in a bowl.
- Heat butter in a non-stick skillet over low heat; add egg mixture, cover skillet, and cook until eggs are set, 10 to 15 minutes. Sprinkle Romano cheese over eggs and season with salt and pepper.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 3.7 g, Cholesterol 123.5 mg, Fat 16.2 g, Fiber 0.7 g, Protein 25.3 g, SaturatedFat 6.6 g, Sodium 586.1 mg, Sugar 1.8 g
PEPPERONI PUFFS
A co-worker brought these to a recent function, and they quickly disappeared from the table. I had to have the recipe. I'll probably add a pinch of dried red peppers or cayenne to this. I also usually 'nuke' pepperoni before cooking with it, to get rid of overabundant grease.
Provided by skat5762
Categories Lunch/Snacks
Time 55m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients until well mixed.
- Add pepperoni, and allow batter to stand for 15 minutes.
- Grease mini muffin pans and fill 3/4 full.
- Bake at 350-degrees for 25-30 minutes, or until golden brown.
PEPPERONI PIZZA PUFFS
Found this recipe on Pinterest (pinned from the "lick the bowl good" blog) and made them for our staff Thanksgiving luncheon. They are really easy to whip up and taste like a pepperoni cheesy bread!
Provided by The Milocat
Categories Lunch/Snacks
Time 35m
Yield 24 mini-muffins, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Grease 24-cup mini-muffin pan.
- In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt.
- Whisk in the milk and egg.
- Stack slices of pepperoni and cut into small pieces.
- Stir in mozzarella, Parmesan, and pepperoni.
- Let stand for 10 minutes.
- Stir the batter and divide among the mini-muffin cups.
- Bake until puffy and golden, about 20-25 minutes.
- Meanwhile, heat the pizza sauce until warmed through.
- Serve the sauce with the Pizza Puffs for dipping.
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