Southwestern Breakfast Stacks

Roasted potato slices are topped with sausage, peppers, onions, and cheese in these filling breakfast stacks that are great alongside eggs.

• Preparation Time: 15 mins
• Cooking Time: 57 mins
• Total Time: 1 hr 12 mins
• Calories: 415 Calories

Ingredients

• 1 pound pork sausage
• ½ cup shredded Monterey Jack cheese
• 1 tablespoon chopped fresh cilantro
• 1 yellow onion, diced
• 3 russet potatoes, cut into 1/2-inch-thick rounds
• 3 tablespoons canola oil, divided
• 1 red bell pepper, cut into 1/2-inch slices
• 1 green bell pepper, cut into 1/2-inch slices
• 3 mushrooms, diced
• 1 (7 ounce) can canned chipotle peppers, minced

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Place potatoes in a bowl and drizzle 1 tablespoon canola oil over potatoes; toss to coat. Spread potatoes onto a baking sheet.

Step 3

Bake in the preheated oven for 15 minutes; flip potatoes and continue baking until tender and lightly browned, about 15 minutes more.

Step 4

Heat 1 tablespoon canola oil in a skillet over medium-high heat; cook and stir red bell pepper and green bell pepper until softened, about 10 minutes. Transfer to a bowl.

Step 5

Pour 1 tablespoon canola oil into the same skillet over medium-high heat; add onion and mushrooms. Cook and stir until onions are translucent and mushrooms are lightly browned, about 10 minutes. Transfer onion mixture to bowl with peppers.

Step 6

Cook and stir sausage in the same skillet over medium heat until browned and crumbly, 5 to 7 minutes. Add chipotle peppers and cook until heated through, 2 to 3 minutes.

Step 7

Layer potato rounds in a serving dish; top with sausage, pepper and onion mixture, Monterey Jack cheese, and cilantro.