Southwestern Breakfast Stacks Recipes

Steps:

• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.
• Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.

Steps:

• Heat olive oil in a medium skillet over low heat.
• Combine eggs, ham, onion, bell pepper, salt, and pepper in a bowl. Pour into the hot skillet and scramble egg mixture until cooked, 1 to 2 minutes. Don't overcook or you'll have rubbery eggs.
• Portion egg mixture evenly amongst the 6 bottom halves of the slider buns, place a slice of Cheddar cheese on top and add salsa and jalapeños. Cover with top halves of the buns and serve warm.

Steps:

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