Hopple Popple German Breakfast Casserole

• 2 1/2 - 4 cups frozen hash brown potatoes
• 1/3 cup chopped onion
• 3 -4 tablespoons butter
• 5 -6 eggs
• 1/2 cup milk
• mixed Italian herbs (basil, oregano, parsley, garlic powder)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 25 slices pepperoni
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese

1. In a large electric skillet on medium high, combine potatoes (enough to cover the bottom of the pan about 1/2-inch deep), onion and butter; saute until slightly browned. Spread evenly in pan.
2. In a mixing bowl, combine eggs, milk and seasonings. Pour over potato mixture in pan.
3. Layer pepperoni over the top. Cover pan and cook on medium low for 10-15 minutes (eggs will be 'set'). {While that's cooking, prepare a simple fruit tray or salad.}.
4. Remove lid and sprinkle cheeses over; put lid back on, but turn off the heat. Let stand 2-3 minutes. If you're having toast with this, make it now..
5. Cut into wedges or squares and serve immediately.
6. Option: Fry Italian bulk pork (or turkey) sausage, drain fat, add to potatoes. Toss in a can of Ro-Tel tomatoes. OR try other cheeses!

frozen hash brown potatoes, onion, butter, eggs, milk, mixed italian herbs, salt, pepper, pepperoni, cheddar cheese, mozzarella cheese

Taken from www.food.com/recipe/hopple-popple-german-breakfast-casserole-182810 (may not work)