Pepperoni and Cheese Scrambled Eggs

Name: Pepperoni and Cheese Scrambled Eggs
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Ingredients: 1 teaspoon grapeseed oil; 1/4 pound beef pepperoni, peeled and thinly sliced; 2 tablespoons unsalted butter; 6 large eggs; 1/2 cup whole milk; Kosher salt and freshly ground pepper; 3/4 cup grated cheddar cheese; 1 scallion, white and light green parts only, thinly sliced on the bias

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Prep Time: 8 minutes

Cook Time: 7 minutes

Total: 15 minutes

Servings: 3

Author : Robert Irvine : Food Network

egg recipes breakfast gluten free

Ingredients

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1 teaspoon grapeseed oil1/4 pound beef pepperoni, peeled and thinly sliced2 tablespoons unsalted butter6 large eggs1/2 cup whole milkKosher salt and freshly ground pepper3/4 cup grated cheddar cheese1 scallion, white and light green parts only, thinly sliced on the bias

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Instructions

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Step 1

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.

Step 2

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.