Potatoes & Cheese Bruncheros
Adapted from
Fresh Ideas with Frozen Dough
16 servings
| 1 lb frozen white bread dough, thawed | 1/2 tsp black pepper | ||
| 1/2 tbsp olive oil | 8 ozs light sour cream | ||
| 16 ozs frozen hash browns, thawed | 3 c egg whites, slightly beaten | ||
| 1 c onions, chopped | 1 tsp salt | ||
| 4 ozs canned green chiles, chopped | 1/4 tsp black pepper | ||
| 1 tsp salt | 4 ozs low-fat cheddar cheese, shredded |
Preheat oven to 350. Prepare a 9" x 13" pan with cooking spray and flour; set aside. Roll out dough to fit into prepared pan. Cover and rise 15 minutes. After rising, remove cover and bake 12 minutes. Meanwhile, in a large saucepan, cook hash browns, onions, and chiles in oil until potatoes are browned. Stir in one teaspoon salt and 1/4 teaspoon black pepper; set aside. In another large skillet, cook egg whites until done. Stir in remaining salt and black pepper. Then, layer egg whites on baked layer followed by potato mixture. Spread sour cream over top. Sprinkle with cheese. Bake for ten minutes, or until lightly browned on top.
| Calories | 152 | %CFF | 16 % | |
| Total Fat | 3 g | Saturated Fat | 0.8 mg | |
| Protein | 10 g | Cholesterol | 2 g | |
| Carbohydrates | 21 g | Sodium | 584 mg | |
| Sugars | 3 g | Fiber | 0.9 g | |
|
3.1 WW Points | ||||
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Rated by 2 users (5.0)
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