Potatoes & Cheese Bruncheros Recipe

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1 vote | 2308 views

A taste of Mexican flavor combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare.

Source: http://www.rhodesbread.com/recipes/view/1688

Prep time:
Cook time:
Servings: 8 Servings
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Ingredients

Cost per serving $1.26 view details
  • 9 Rhodes™ Dinner Rolls or 6 Rhodes Texas™ Rolls, thawed to room temperature
  • 4 cups shredded hashbrown 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
  • 1/4 cup chopped cilantro
  • taco sauce, salsa or sour cream, if desired

Directions

  1. Spray counter lightly with non-stick cooking spray.
  2. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle.
  3. Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes.
  4. Remove wrap and poke with fork several times to prevent bubbles from forming.
  5. Bake at 350°F 12 minutes.
  6. While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste.
  7. Spread chilies and sour cream on top of potatoes and mix together.
  8. In another frying pan, scramble eggs until just barely set. Salt and pepper to taste.
  9. Then, layer eggs on baked crust followed by potato mixture.
  10. Sprinkle cheese and cilantro on top.
  11. Bake at 350°F 10 more minutes.
  12. Serve warm with taco sauce or salsa and sour cream, if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 233g
Recipe makes 8 servings
Calories 354  
Calories from Fat 203 57%
Total Fat 22.94g 29%
Saturated Fat 12.4g 50%
Trans Fat 0.0g  
Cholesterol 281mg 94%
Sodium 324mg 14%
Potassium 471mg 13%
Total Carbs 22.36g 6%
Dietary Fiber 1.9g 6%
Sugars 2.3g 2%
Protein 15.95g 26%
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Comments

  • Rhodes Bake-N-Serv
    May 2, 2014
    We're glad that you like it.

    Thanks for baking with Rhodes.
    • ShaleeDP
      May 2, 2014
      I like this. I like the ingredients and I like the flavors used. I will try soon.
      • judee
        May 1, 2014
        This is a great recipe to share right before Cinco de Mayo. We are all looking for recipes with a Mexican flair. Great choice.

        Leave a review or comment