Source:
Rhodes Bake-N-Serv
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Potato & Cheese Bruncheros
A magnificent brunch entree that will be enjoyed by everyone! |
Rating:
Rate This Recipe |
Serves:
8
Prep Time:
30 minutes
Cook Time:
20 minutes
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6 Rhodes Texas™ rolls, thawed and risen
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12 oz frozen shredded hashbrowns
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1 cup chopped onion
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1/4 cup butter
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salt, to taste
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pepper, to taste
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4 oz can chopped green chilies
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1/2 cup sour cream
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10 eggs, well beaten
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2 cups grated sharp cheddar cheese
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1/4 cup chopped cilantro
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taco sauce, if desired
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salsa, if desired
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sour cream, if desired
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Roll out rolls to fit a 12-inch deep-dish pizza pan or a 9x13-inch pan. Place rolled out dough in sprayed pan and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and bake at 350°F 12 minutes. 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. In another frying pan, scramble eggs until just barely set. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.
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