Breakfast Pepperoni Egg Scramble
Simple yet tasty easy to make pepperoni egg scramble. For breakfast or any time of the day.
Ingredients
- 8 large eggs
- 1/2 medium onion diced
- 3 tbsp olive oil
- 1/2 large red bell peppers diced
- 1 cup pepperoni pcs diced
- 1 cup cherry tomatoes or 10-15 pcs sliced into half
- 1/2 cup shredded cheddar cheese optional
- salt & pepper to taste.
- 3 tbsp miracle whip or mayo or 1/4 cup heavy cream / half& half
- 1/4 tsp crushed pepper optional
Instructions
- Whisk together eggs, whip/mayo/cream, pepper in a bowl. Add tomatoes and set aside
- In a medium size non-stick pan, add the olive oil and saute onions until translucent.
- Add pepperoni and bell pepper and saute for an additional 3 min
- Pour eggs on top. Allow cooking without touching for 30-45 seconds. .
- Using a spatula, push the eggs toward the centre letting the uncooked part flow into the pan.
- Do this until most of it is cooked, about 2-3 min.
- Once it sets, add cheese, reduce heat to low, and cover pan. Taste and adjust salt if needed
- Serve and enjoy once the cheese melts.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 555kcalCarbohydrates: 6gProtein: 23gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 447mgSodium: 694mgPotassium: 399mgFiber: 1gSugar: 4gVitamin A: 1943IUVitamin C: 36mgCalcium: 190mgIron: 3mg
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