Pepperoni Breakfast Quiche

Pepperoni Breakfast Quiche



Chrismas is coming up and I’m getting so excited to go back to my hometown and spend time with all of my family Mom (Kim) & Dad, Cassie & Matt, Amber & Ben, Zac & Shayna, and my littlest sisters Andie and Lisa.

As you probably know by now, we love trying new things, and we’re always looking for something new to try during the holidays. It’s my turn to bring breakfast on Christmas morning, so I’m bringing this Pepperoni Breakfast Quiche.




I know what you’re thinking, Pepperoni for breakfast? It’s really delicious though, trust me. I mean, think about it, you put sausage into your breakfast foods and pepperoni’s not all that different from other breakfast meats.

Mike, my hubby, always puts pepperoni into his eggs in the morning, so we thought we’d make a breakfast quiche! 




Hormel Pepperoni Breakfast Quiche (Printable Recipe)

1 9 in unbaked pie crust

3 eggs

1 cup of milk

1/2 cup of half and half

1 t. salt

1 bag of Hormel Pepperoni Original

1/2 red pepper

1/2 green pepper

1/2 yellow pepper

1/2 yellow onion

1 handful of baby spinach

1 T. olive oil

1 t. garlic salt

2 cups of Mozzarella cheese


Place parchment paper over the unbaked crust and fill with beans or pie weights. This will keep the shell from sinking into the center. Prebake pie crust at 350 degrees for 20 minutes.


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While the crust is baking, chop your peppers and onion.

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Sprinkle garlic salt on peppers and onion, and sauté in olive oil over medium heat until soft. Once peppers are sautéed, remove from heat. Prepare the custard by beating the eggs, milk, half and half, and salt together.


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Once your crust is baked. Remove from oven, and remove the parchment paper and beans.


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Fill the bottom of your crust with 1 cup of mozzarella.


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Then layer in the sautéed peppers, and top with spinach.


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Then another cup of Mozzarella. Then add your Hormel Pepperoni.


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Now carefully pour the custard over your veggies, pepperoni, and cheese. I added an extra sprinkle of cheese on the top. Bake at 350 degrees for 45 minutes, or until a knife inserted in the center doesn’t release any liquids. Let the quiche rest for at least 20 minutes. Slice it up for your guests and enjoy it!








3 thoughts on “Pepperoni Breakfast Quiche”

  1. This sounds and looks great, but I don't know if I could eat it for breakfast but it would be great at any meal during the day. Thanks for sharing at Good Morning Mondays. Blessings

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