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Fri, Jun 15 2012 post by Amy

Potatoes and Cheese Bruncheros

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

Potatoes and Cheese Bruncheros

This recipe is very filling and super yummy for breakfast.  Heck, if you like breakfast for dinner like we do, you could also make it for dinner.

 

Ingredients:

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

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

Directions:

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. I made mine in a rectangle.  It was easier for me to do it in a caserole dish.

Cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.

 


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

While crust is baking,  scramble eggs until just barely set. Salt and pepper to taste.

 

 


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

In another frying pan brown potatoes and onions in butter. Salt and pepper to taste. Then, layer eggs on baked crust followed by potato mixture.

 

 


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

 Spread chilies and sour cream on top of potatoes and mix together.

 


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

Sprinkle cheese and cilantro on top. The Cilantro is my favorite part.  It adds tons of flavor! Bake at 350°F 10 more minutes.

 

 

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

Serve warm with taco sauce or salsa and sour cream, if desired. My husband is not much of a Breakfast in bed guy!  But this is one of his favorite breakfasts.  I'm sure it will add a smile on his face for his special day.  HAPPY FATHERS DAY!

 


Print

Potatoes & Cheese Bruncheros

Servings: 8 | Skills: Intermediate | Prep Time: 15 min (not including thaw time) | Bake Time: 22 min

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

Potatoes & Cheese Bruncheros
4.0 / 5  (2 votes, 1 review )

Ingredients

9 Rhodes Yeast 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

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle.

Place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Let rise 15 minutes.

Remove wrap and poke with fork several times to prevent bubbles from forming. 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 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.

Bake at 350°F 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.

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