Pepperoni and Cheese Scrambled Eggs

Recipe submitted by: Amy Pickett
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The pepperoni adds such a great flavor to the eggs!

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1 teaspoon grapeseed oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 tablespoons 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 grapeseed oil in a large nonstick skillet over medium-high heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.
  2. Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 teaspoon salt, and pepper to taste. 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; sprinkle with the cheese, pepperoni and scallion, then cover and remove from the heat to finish cooking, about 1 more minute.

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