Southwestern Breakfast Stacks Recipe

Name: Southwestern Breakfast Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 yellow onion, diced; 3 mushrooms, diced; 1 pound pork sausage; 1 (7 ounce) can canned chipotle peppers, minced; 1/2 cup shredded Monterey Jack cheese; 1 tablespoon chopped fresh cilantro

Servings: persons

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
1 yellow onion, diced
3 mushrooms, diced
1 pound pork sausage
1 (7 ounce) can canned chipotle peppers, minced
1/2 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro

1
Preheat oven to 425 degrees F (220 degrees C).
2
Place potatoes in a bowl and drizzle 1 tablespoon canola oil over potatoes; toss to coat. Spread potatoes onto a baking sheet.
3
Bake in the preheated oven for 15 minutes; flip potatoes and continue baking until tender and lightly browned, about 15 minutes more.
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.
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.
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.
7
Layer potato rounds in a serving dish; top with sausage, pepper and onion mixture, Monterey Jack cheese, and cilantro.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Southwestern Breakfast Stacks falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Breakfast Stacks

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