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Potato & Cheese Bruncheros |
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Serves: 6 Print this RecipeServing: 1 wedge 6 Rhodes Texas Rolls, thawed and risen 1 (12-ounce) bag frozen shredded hash brown potatoes 1 cup chopped onions 1/4 cup butter Salt and pepper, to taste 1 (4-ounce) can chopped green chilies 1/2 cup sour cream 10 eggs, well beaten 1/2 cup grated sharp cheddar cheese 1/4 cup chopped cilantro Taco sauce, salsa or sour cream, if desired Roll out rolls to fit a 12-inch deep-dish pizza pan or a 9 x 13-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 for 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 for 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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