Recipe: Pepperoni and Cheese Scrambled Eggs

Pepperoni and Cheese Scrambled Eggs, Courtesy:
Pepperoni and Cheese Scrambled Eggs, Courtesy:, Lisa Shin

Why not jazz up your morning breakfast, or even have a hearty breakfast for dinner? The addition of pepperoni to your scrambled eggs makes for a spicy twist on an old favorite.

Pepperoni is an American version of salami, usually made from a mixture of highly seasoned beef and cured pork. It is similar to the spicy salamis of southern Italy, but has a finer grain, is usually softer, and is produced with the use of an artificial casing, Admittedly, with over 40 grams of fat per a 3.5 oz. serving, pepperoni is not the healthiest indulgence. However, the turkey version has a much healthier nutrient profile.  Moderation is key.

1 tsp. grape seed oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 Tbsp. 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


  1. Heat the grape seed oil in a large non-stick skillet over medium-high heat.
  2. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute.
  3. Transfer cooked pepperoni to paper towels to drain.
  4. Pour off the fat and wipe out the skillet.
  5. Melt the butter in the skillet over medium heat.
  6. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste.
  7. 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
  8. Sprinkle with the cheese, pepperoni and scallion
  9. Cover and remove from the heat to finish cooking, about 1 more minute.

Food Mingle Blog Alternatives and Substitutions:

  • For a healthier alternative, use turkey pepperoni.
  • I also added mushrooms, to make this pizza scrambled eggs
  • Save some time by purchasing the pre-sliced pepperoni

Yield: 2-4 servings

Source:, Courtesy: Robert Irvine for Food Network Magazine




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