Potatoes and Cheese Brunch Pizza Recipe
Used store bought frozen Texas Rolls to make the crust. Then adding green chilies, give this breakfast pizza an Mexican flair. Then combined with your favorite hash browns makes this recipe a delicious twist on the standard breakfast fare.
Ingredients
- 6 Rhodes Texas Rolls, Thawed To Room Temperature
- 4 Cups Shredded Hash Brown Potatoes, Thawed
- 1 Cup Onion, Chopped
- 1/4 Cup Butter
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Black Pepper
- 4 Oz. Can Green Chilies
- 1/2 Cup Sour Cream
- 10 Large Eggs, Beaten
- 1 1/2 Cups Sharp Cheddar Cheese, Shredded
- 1/4 Cup Fresh Cilantro, Chopped
- Garnish:
- 1 Cup Salsa
- 8 Oz. Sour Cream
Directions
- Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 13-inch circle or 10 x 14-inch rectangle.
- Place in a sprayed 12-inch deep dish pizza pan or 9 x 13-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 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 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 for 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 8 servings | |
| Calories 428 | |
| Calories from Fat 258 | 60% |
| Total Fat 29.25g | 37% |
| Saturated Fat 15.88g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 324mg | 108% |
| Sodium 612mg | 26% |
| Potassium 600mg | 17% |
| Total Carbs 25.09g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.22g | 2% |
| Protein 17.81g | 28% |
