This Pepperoni and Eggs recipe is our favorite recipe for breakfast. It is high in protein AND in taste, so it is a much-requested (quick) recipe that we make several mornings a week.
We literally go through a dozen eggs in about two days. With six people in our family, it’s pretty easy to do that. The kids have pepperoni and eggs every morning, so teaming up with the American Egg Board to share a few of our family’s favorite recipes was a perfect fit.
Our favorite egg recipe, by far, is pepperoni and eggs. When I was growing up in Pennsylvania, there was a little Italian breakfast restaurant called Danny’s. When we would go to Danny’s after church, we would order the Pepperoni & eggs. Most of my friends thought it was the strangest thing, except my other Italian friend, Andrea. Her family ate them like we did!
When we had kids and made them for breakfast, it was a hit, of course. The pepperoni mixed with the eggs makes it…well… delicious, to say the least.
Did you know one large egg has 6 grams of high-quality protein and that a protein-packed breakfast helps sustain mental and physical energy throughout the day? That’s good news for people of any age! (Thanks to Incredible Egg for that info!) Plus, eggs contain zero added carbs and sugar. That means you can eat a well-rounded breakfast during the week without feeling round yourself. Lol!
PEPPERONI & EGGS RECIPE:
- Take your pepperoni & chop it up (we like to use stick pepperoni or sliced, and then cut it even smaller)
- Cook it in a skillet, over medium heat, until it is soft & almost transparent looking.
- Don’t overcook it and don’t use anything to grease your pan. Trust me… you’ll have enough of that with the pepperoni.
- Pour one beaten egg into the skillet
- Scramble/mix it all together, with your spatula, until the eggs are done.
- Serve & enjoy hot.
That’s literally all there is to it. These eggs really are incredible because they are quick and the kids eat them. Do you know how hard it is to get kids to eat a nutritious breakfast with protein? That’s why we make them nearly every day. It’s a much easier way because the kids ask for them, it keeps them full until lunch and I feel good because they are eating eggs.
While you are at it, you could make this Egg in a Basket recipe, too. I normally make this for Beau to go along with his Pepperoni & Eggs.
EGGS IN A BASKET:
- Take one slice of bread and cut a hole in the center with a lid or cookie cutter.
- Put it in a greased skillet (I use butter for the kids) over low-medium heat.
- Crack one egg into a bowl and without mixing it, pour it right into the center of the bread.
- Cook the extra little circle, too (You’ll use this to dip into your egg later).
- Most people don’t flip their toast, but I do because I like the yolk to be just a little more cooked than most. I flip the little circle cut-out, too, to make it extra toasty.
- Cook until the egg is done to your liking & then serve it with the little circle bread. It is SO good!
Did you know that most of the egg’s nutrients are in the yolks? Choline promotes normal cell activity, liver function and the transportation of nutrients throughout the body. It’s also key in infant’s brain development, so get cracking, mom!
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