Southwestern Breakfast Stacks Recipe

Recipesfull introduces to you: Popular Recipes. (Southwestern Breakfast Stacks Recipe). This recipe was part of a contest for Potatoes USA developed and cooked by LazyFoodieGirl and Staci.

Brief

Prep 15 mins

Cook: 57 mins

Total: 1hr12 mins

Servings: 6

Yield: 6 servings

Southwestern Breakfast Stacks Recipe

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

½ cup shredded Monterey Jack cheese

1 tablespoon chopped fresh cilantro

Side Dish

Directions

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.

Nutritional Information

Southwestern Breakfast Stacks Recipe

Servings Per Recipe:6

Calories: 414.7

% Daily Value *

Protein: 15.8g 32%

Carbohydrates: 27.3g 9%

Dietary Fiber: 4.9g 20%

Sugars: 3.9g

Fat: 26.9g 41%

Saturated Fat: 8g 40%

Cholesterol: 51.7mg 17%

Vitamin A Iu: 802IU 16%

Niacin Equivalents: 6.7mg 52%

Vitamin B6: 0.7mg 41%

Vitamin C: 66.4mg 111%

Folate: 39.8mcg 10%

Calcium: 112.4mg 11%

Iron: 1.8mg 10%

Magnesium: 45mg 16%

Potassium: 807.2mg 23%

Sodium: 883mg 35%

Thiamin: 0.5mg 53%

Calories From Fat: 242

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.