Pepperoni-Egg Puff

Pepperoni-Egg Puff

Love breakfast? Make a puffy bread bowl and fill it with a peppy egg scramble.

Prep Time



Total Time




6 to 8


cup water
tablespoons butter or margarine
cup Original Bisquick® mix
teaspoon Italian seasoning
teaspoon salt
tablespoon vegetable oil
cup shredded Cheddar cheese (4 oz)
package (3 1/2-oz size) sliced pepperoni, cut in fourths
Chopped bell pepper, if desired
Chopped tomato, if desired
Chopped fresh parsley, if desired
  1. Heat oven to 400°F. Generously grease bottom and side of 9-inch glass pie plate with shortening or cooking spray. In 2-quart saucepan, heat water and butter to boiling over medium heat. Add Bisquick mix and Italian seasoning all at once; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
  2. With spoon, beat in 2 of the eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides). Bake 20 to 25 minutes or until puffed and dry in center.
  3. In medium bowl, beat remaining 10 eggs with wire whisk or fork until fluffy. Stir in salt.
  4. In 12-inch skillet, heat oil over medium heat until bubbly. Pour egg mixture into skillet. As mixture begins to set at bottom and side, sprinkle with 1/2 cup of the cheese and all of the pepperoni. Gently lift cooked portions of egg with spatula so that thin, uncooked portion can flow to bottom and turn over gently to cook evenly (avoid constant stirring). Cook until eggs are thickened throughout but still moist.
  5. Mound eggs into puffy bread bowl. Sprinkle with remaining 1/2 cup cheese. Garnish with bell pepper, tomato and parsley.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make puffy bread bowl one day ahead; store tightly covered in pie plate in refrigerator. To serve, reheat bowl loosely covered in pie plate in 375°F oven about 15 minutes or until hot. Fill with cooked egg mixture.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 465mg;
  • Sodium 640mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 20g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.