Bring the flavors of your favorite pepperoni pizza to the breakfast table with Pepperoni Baked Eggs.
Tender peppers, mushrooms and pizza sauce create a savory base for baked eggs and HORMEL® Pepperoni, while Parmesan cheese adds the perfect finishing touch. Ideal for weekend brunches, breakfast-for-dinner or meal-prep mornings.
Ingredients
| 1 | tablespoon olive oil |
| 1½ | cups chopped mixed peppers |
| 1½ | cups chopped mushrooms |
| 1 | cup chopped green onion, divided |
| Salt and pepper, to taste | |
| ½ | cup pizza sauce |
| 20 | slices HORMEL® Pepperoni |
| 4 | eggs |
| ¼ | cup shredded parmesan cheese |
Directions
Heat oven to 375°F. Lightly grease 4 (10 to 12-ounce) ramekins. Place on large, rimmed baking sheet.
In large skillet over medium-high heat, heat oil. Cook peppers, mushrooms and ¾ cup chopped green onions 3 to 4 minutes or until softened. Season to taste with salt and pepper. Stir in pizza sauce.
Divide mixture among prepared ramekins. Top each with 5 pepperoni slices. Crack one egg on top of each. Bake 20 to 25 minutes or until vegetable mixture is bubbly and egg is cooked to desired doneness.
Season each with additional salt and pepper. Sprinkle each with parmesan cheese and remaining chopped green onions.