Recipe for Potatoes & Cheese Bruncheros


6 Rhodes Bake-N-Serv Rexas rolls, thawed and risen
1 12-oz bag frozen, shredded hashbrown potatoes
1 cup shopped onion
1/4 cup butter
salt and pepper to taste
1 4-oz can chopped green chilies
1/2 cup sour cream
10 eggs, well beaten
1 1/2 cups grated cheddar cheese
taco sauce, salsa or sour cream, if desired


Roll out rolls to fit a 12-inch deep-dish pizza pan or a 9x3-inch pan. Place rolled out dough in pan sprayed with non-stick cooking spray and cover with sprayed plastic wrap. Leg rise 15 minutes. Remove wrap and bake at 350F 12 minutes.

While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Set aside. In another frying pan, scramble eggs until just barely set. Then, layer eggs on baked crust followed by potato mixture. Spread chilies and sour cream on top of potatoes Sprinkle cheese and cilantro on top. Bake at 350F 10 more minutes. Serve warm with taco sauce or salsa and sour cream if desired.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here