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  • Baked Pepperoni, Egg and Cheese Breakfast Sandwiches

Baked Pepperoni, Egg and Cheese Breakfast Sandwiches

Baked Pepperoni, Egg and Cheese Breakfast Sandwiches

In my grandmother and great Aunt Phil's duplex in New Haven, scrambled eggs and pepperoni were a common midnight snack. And when I was growing up, there was always a stick of pepperoni in the refrigerator to snack on.  When I had a hankering for that childhood taste recently,  I came up with these simply tasty breakfast sandwiches, which have just enough pepperoni to get that unmistakable taste. If you prefer, replace the pepperoni with sausage or bacon. Perfect for a breakfast on the run, or an impressive make-ahead brunch dish.

INGREDIENTS

  • 1 tsp butter
  • 8 slices of pepperoni, quartered
  • 3 eggs
  • 1 tablespoon milk 
  • 1 can (8 oz) refrigerated crescent dinner rolls 
  • 4 deli slices provolone cheese, cut in half 
  • Optional: Reserve 1 tablespoon beaten egg for brushing on top of crescent rolls. 

PREPARATION
Heat oven to 375°F In a skillet heated to medium high, melt butter, then add pepperoni. Sauté for 5 minutes. Whisk eggs with milk and add to pepperoni. Lower heat to medium, and stir frequently until cooked. Remove from heat. Unroll dough and separate into triangles. Top each triangle with a half-slice of cheese and a spoonful of scrambled eggs. Roll up dough and place on an ungreased cookie sheet. Curve into crescent shape Optional: Brush tops with beaten egg Bake 20 minutes or until golden brown.

 

 

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