Pepperoni Eggs Recipes

PEPPERONI EGGS

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.

PEPPERONI AND CHEESE SCRAMBLED EGGS

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 AND CHEESE SCRAMBLED EGGS

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.

PICKLED PEPPERONCINI DEVILED EGGS

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.

PEPPERONI-EGG PUFF

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.