Southwestern Breakfast Stacks

Name: Southwestern Breakfast Stacks
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

10 ingredients

7 steps

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

Directions

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.