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Pepperoni-Egg Puff
Pepperoni-Egg Puff
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Prep Time:
20 minutes
Total Time:
55 minutes
Indulge in a fluffy bread bowl filled with a flavorful egg scramble for a delicious breakfast treat.
Ingredients:
  • 1/3 cup water
  • 2 tablespoons butter or margarine
  • 1/2 cup Original Bisquick™ mix
  • 1/2 teaspoon Italian seasoning
  • 12 eggs
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 package (3 1/2-oz size) sliced pepperoni, cut in fourths
  • Chopped bell pepper, if desired
  • Chopped tomato, if desired
Instructions:
  • Preheat the oven to 400°F. Grease generously a 9-inch glass pie plate with shortening or cooking spray. In a 2-quart saucepan, bring water and butter to a boil over medium heat. Add Bisquick mix and Italian seasoning all at once. Stir vigorously over low heat for about 1 minute until the mixture forms a ball. Remove from heat.
  • Using a spoon, gently incorporate 2 eggs one at a time until the mixture is smooth and glossy. Transfer the mixture to a pie plate without spreading up the sides. Bake for 20 to 25 minutes until it puffs up and the center is dry.
  • Whisk the 10 remaining eggs in a medium bowl until fluffy, then stir in the salt.
  • Heat oil in a 12-inch skillet over medium heat until bubbly. Pour the egg mixture into the skillet. As the mixture starts to set at the bottom and sides, sprinkle with 1/2 cup of cheese and all of the pepperoni. Carefully lift the cooked portions of egg with a spatula to allow the uncooked portion to flow to the bottom. Gently flip the omelette to cook evenly without constant stirring. Cook until the eggs are thickened but still moist.
  • Fill the puffy bread bowl with the eggs. Top with the remaining 1/2 cup of cheese. Decorate with bell pepper, tomato, and parsley for a beautiful finish.

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