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 AND CHEESE SCRAMBLED EGGS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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-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
PICKLED PEPPERONCINI DEVILED EGGS
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.
Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
EGGPLANT PARMIGIANA WITH MARGHERITA® PEPPERONI
A family favorite layered with lightly breaded eggplant, savory pepperoni, tangy tomato sauce and mozzarella cheese.
Provided by Margherita Meats
Categories Trusted Brands: Recipes and Tips Margherita® Meats
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
- In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
- In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
- Preheat the oven to 350 degrees F.
- In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
- Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.
Nutrition Facts : Calories 1505.3 calories, Carbohydrate 128.4 g, Cholesterol 336.9 mg, Fat 79.1 g, Fiber 17.9 g, Protein 66.8 g, SaturatedFat 33.3 g, Sodium 4267.1 mg, Sugar 27.1 g
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