Serves: 10
Total Calories: 403
Yield: 14

14 Rhodes White Dinner Rolls or 9 Rhodes Texas Rolls, thawed and risen
5 eggs
15 slices precooked bacon, cut into 1-inch pieces
2 cups grated sharp cheddar cheese, divided
2 cups precooked potatoes slices
salt & pepper
2 tablespoons chopped fresh rosemary

Combine rolls and roll into a 12x17-inch rectangle. Place in a sprayed 10x15-inch jelly roll pan to cover bottom and 1/2-inch up sides. Bake at 350°F 10 minutes. Remove from oven and press down any bubbles that may have formed. In a bowl, beat eggs. Add bacon and 1 1/2 cups cheese. Pour egg mixture over crust. Top with potatoes. Sprinkle with salt, pepper, rosemary and remaining cheese. Return to oven and bake 25-30 minutes or until set.

Nutritional Facts:

Serves: 10
Total Calories: 403
Calories from Fat: 152

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
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Bacon Cheese Crescents
Bagels
Baked Strawberry Almond French Toast
Becca's Breakfast Sandwich
Bread and Jam Loaf
Breakfast Bread Pudding
Breakfast Favorites Pizza
Caramel Apple French Toast
Cinna-Bunnies
Cinnamon Apple Crumble
Cinnamon Blueberry Crumble Muffins
Cinnamon Marble Loaf French Toast with Butter Syrup
Cinnamon Roll Bread Pudding
Cinnamon Roll Waffles
Cranberry Orange Pull-Apart
Cream Cheese Danish
Egg and Cheese Bake
Farm Breakfast Casserole
French Toast Bundt
French Toast Pockets
French Toast Sticks
Ham and Egg Cups
Macadamia Nut Sticky Buns
Mini Breakfast Pizzas
Orange and Coconut Ring
Orange Juice Breakfast Rolls
Overnight Breakfast Rolls
Pani Popo (Samoan Coconut Rolls)
Potatoes and Cheese Bruncheros
Raspberry Orange Rolls
Rhodes English Muffins
Sausage Breakfast Loaf
Sweet Breakfast Bites
Texas Breakfast Roll Up
Toffee Apple Breakfast Pudding