Pepperoni Eggs Recipes

PEPPERONI AND CHEESE SCRAMBLED EGGS

Pepperoni and Cheese Scrambled Eggs image

Provided by Robert Irvine : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon grapeseed oil
1/2 pound beef pepperoni, peeled and sliced thinly lengthwise at the deli
2 tablespoons butter
6 eggs
3/4 cup milk
Salt and freshly ground black pepper
1 cup grated white or yellow cheese
2 tablespoons scallions, white and tender green parts only, sliced on the bias

Steps:

Heat grapeseed oil over medium-high heat in a large skillet. Fry pepperoni, transfer to paper towels to drain, pour off fat and wipe out pan. Melt butter in pan over medium heat. Whisk together eggs and milk, add to pan, and season with salt and pepper. Loosen edges to prevent eggs from sticking. When eggs begin to set, sprinkle with cheese and top with pepperoni and scallions. Remove from heat. Cover and let carryover cook until firm.

PEPPERONI AND CHEESE SCRAMBLED EGGS

Pepperoni and Cheese Scrambled Eggs image

Provided by Robert Irvine : Food Network

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 teaspoon grapeseed oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 tablespoons unsalted butter
6 large eggs
1/2 cup whole milk
Kosher salt and freshly ground pepper
3/4 cup grated cheddar cheese
1 scallion, white and light green parts only, thinly sliced on the bias

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 EGGS

Pepperoni Eggs image

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

Ingredients

1 cup egg substitute
1 egg
3 green onions, thinly sliced
8 pepperoni slices, diced
½ teaspoon garlic powder
1 teaspoon melted butter
¼ cup grated Romano cheese
1 pinch salt and ground black pepper to taste

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-EGG PUFF

Pepperoni-Egg Puff image

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

Ingredients

1/3 cup water
2 tablespoons butter or margarine
1/2 cup Original Bisquick™ mix
1/2 teaspoon Italian seasoning
12 eggs
1/4 teaspoon salt
1 tablespoon vegetable oil
1 cup shredded Cheddar cheese (4 oz)
1/2 package (3 1/2-oz size) sliced pepperoni, cut in fourths
Chopped bell pepper, if desired
Chopped tomato, if desired
Chopped fresh parsley, if desired

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

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