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Potatoes and Cheese Bruncheros
Potatoes and Cheese Bruncheros is a taste of Mexican flavor combined with your favorite hash browns and it makes this recipe a delicious twist on the standard breakfast fare.
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings 8
Calories 472 kcal
Ingredients
- 9 Rhodes Yeast Dinner Rolls or 6 Rhodes Yeast Texas Rolls thawed to room temperature
- 4 cups shredded hash brown potatoes
- 1 cup chopped onion
- 1/4 cup butter
- salt and pepper to taste
- 4 ounce can chopped green chilies
- 1/2 cup sour cream
- 10 eggs well beaten
- 1 1/2 cups grated sharp cheddar cheese
- 1-2 tablespoons chopped cilantro
- serve with fresh salsa
Instructions
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Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle.
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Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes.
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Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.
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While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes and mix together. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top.
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Bake at 350°F 10 more minutes. Serve warm with fresh salsa.
Recipe Notes
Adapted from Rhodes Bake N Serv
Nutrition Facts
Potatoes and Cheese Bruncheros
Amount Per Serving
Calories 472
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 12g75%
Cholesterol 249mg83%
Sodium 596mg26%
Potassium 501mg14%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 2g2%
Protein 19g38%
Vitamin A 775IU16%
Vitamin C 11.9mg14%
Calcium 301mg30%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.