Ingredients
2-1/2 cups frozen shredded hash brown potatoes1/3 cup chopped onion3 tablespoons butter5 large eggs1/2 cup 2% milk1 teaspoon Italian seasoning1/2 teaspoon salt1/2 teaspoon pepper25 slices pepperoni1 cup shredded Mexican cheese blend
Preparation
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.
Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on medium-low heat until eggs are set, 10-12 minutes. Remove from the heat. Sprinkle with cheese; cover and let stand for 2 minutes. Cut into wedges.
