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Tue, Apr 22 2014 post by Yvonne From triedandtasty

Potatoes And Cheese Bruncheros

I love a good breakfast that takes little to no effort. This is a fun spin on the traditional breakfast casserole. Don't get me wrong, I love a good breakfast casserole. This however...

Rhodes Potatoes & Cheese Bruncheros!  WOW!  What a delicious dish!

I love a good breakfast that takes little to no effort. This is a fun spin on the traditional breakfast casserole. Don't get me wrong, I love a good breakfast casserole. This however, is a great switch-up from the norm. With Mother's Day coming up in a few weeks, why not try this for your mom's special day? It's so simple the kids can help! Of course you'll need to supervise them around the stove - but the little hands would be perfect for rolling out the dough, scrambling the eggs and sprinkling the cheese. Pair this with a tall glass of orange juice and some fresh fruit and you've got yourself a tasty meal!

 

 

Rhodes Potatoes and Cheese Bruncheros. Gather up your ingredients. You'll need Rhodes rolls thawed to room temp, shredded potatoes (I used the simply potatoes), some shredded cheddar cheese, eggs, green chilies, sour cream, chopped onion, and butter. 

 

 

Rhodes Potatoes and Cheese Bruncheros.

Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10x14-inch rectangle. I used my ROUL'PAT that I got for Christmas that I LOVE! It's a non-stick work surface. After you've rolled out your dough, place in a sprayed 12-inch deep dish pizza pan or 9x13-inch pan and cover with sprayed plastic wrap. Or... just a regular pizza pan/stone. It worked just as well. Let rise 15 minutes. Remove wrap and poke with fork several times to prevent bubbles from forming. Bake at 350°F 12 minutes.

 

 

Rhodes Potatoes and Cheese Bruncheros. 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.  

 

 

Rhodes Potatoes and Cheese Bruncheros.. On your baked crust you'll begin your layers with the scrambled eggs. Try to spread evenly.

 

 

Rhodes Potatoes and Cheese Bruncheros. You'll follow with the potato mixture.

 

 

Rhodes Potatoes and Cheese Bruncheros. Lastly, sprinkle cheese (you can also add chopped cilantro here, but I didn't have any!) on top. 

 

 

Rhodes Potatoes and Cheese Bruncheros. Bake at 350°F 10 more minutes until cheese is oozy gooey melted! Serve warm with taco sauce, salsa, and/or sour cream, if you like. Enjoy!

 

 

Rhodes Potatoes and Cheese Bruncheros. This breakfast dish hits the spot every single time!

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
5.0 / 5  (1 vote, 2 reviews )

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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