Southwestern Breakfast Casserole

A breakfast casserole with a Southwestern flare. Perfect for your weekend brunch with friends and family.

Prep: 15 min | Bake: 25 min | Yield: 8 servings

Ingredients

• 9 Rhodes Dinner Rolls, thawed
• 8 eggs
• 1 (10 ounce) can tomatoes and green chilies (Ro*Tel)
• 3 tablespoons oil
• 1 package chorizo
• 1/2 yellow onion, diced
• 3 Serrano peppers, seeded and diced
• 2 cups cubed potatoes
• 1 cup Cheddar cheese, shredded
• 1/4 cup chopped cilantro

Instructions

1. Spray counter lightly with nonstick cooking spray.
2. Combine rolls together and roll into a 10 x 14 inch rectangle.
3. Place in a sprayed 9 x 13 inch pan and cover with sprayed plastic wrap. Let rise for 30 minutes.
4. Remove wrap and poke with fork several times to prevent bubbles from forming.
5. Bake at 350 degrees F for 12 minutes.
6. While crust is baking, saute onion in the oil until translucent. Then add Serrano peppers. Once onion begins to brown, add in the potatoes and saute for 5 minutes.
7. Add the chorizo and cook until browned and well incorporated.
8. In a separate pan, scramble eggs with the tomatoes and green chiles until set but not fully cooked through.
9. Once the baked crust is out of the oven spread the eggs evenly across the crust. Then layer the chorizo and potato mixture over the eggs. Top with Cheddar cheese and cilantro.
10. Bake again for 10 minutes.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv