Breakfast Stack

This breakfast combines everything in a new unique way. This breakfast stack has a very colorful presentation. You will pleased with both taste and presentation use this breakfast for those special holiday breakfast events.

3 boiled and diced potatoes cooked just so they're fork tender
2 c. diced onions
¾ tsp each garlic salt, onion salt, & season salt
1 ½ c. diced green, red, & yellow peppers mixed
1 c. sliced mushrooms
1 lb. Bulk sausage
1 TBSP chopped cilantro
1 ½ c. salsa
1c. sour cream
10 eggs
1c. milk
2 c. grated cheddar cheese
¼ c. + 2 TBSP margarine

In a frying pan add margarine, ¼ cup potatoes, and 1 cup onions. Fry and season with onion, garlic salt, and seasoning salt. Wrap outside of a spring-form pan bottom with aluminum foil and place on a cookie sheet pan. When potato mixture is golden brown, place in a 10 inch spring-form pan. Salute' the rest of the onions and peppers in 2 TBSPS of margarine. When almost tender, add mushrooms. Once the remainder of the potatoes are tender, place in spring-form pan. Sprinkle the onion, pepper, and mushroom mixture over the potatoes.

Cook sausage and sprinkle over peppers. Spread salsa and sour cream over the sausage. Sprinkle cheese over the sour cream. Whip eggs, milk, and cilantro together; pour over cheese. Cook in a 350 degree oven until egg is set (about one hour). Remove from oven and let set for 5 minutes. Remove side of spring-form from pan and cut into 10 pieces. Serve hot.