Hopple Popple German Breakfast Casserole - cooking recipe

Ingredients

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

Preparation

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.
In a mixing bowl, combine eggs, milk and seasonings. Pour over potato mixture in pan.
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.}.
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.].
Cut into wedges or squares and serve immediately.
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!