Breakfast Stacks

Ahh…. the stacks are back! I love these because the presentation always looks great, and they are so customizable. This version has purple potatoes, organic farm fresh eggs, roasted organic tomato, and nitrate-free bacon. BUT, you can spin them in so many ways: eggs, salsa, potatoes, and avocado, anyone? Or as a dinner appetizer!

Breakfast Stacks | Breakfast Stacks |

Ingredients: (serves 2)

Note: Quantity may change based on how many stacks you are making

  • 5 purple potatoes
  • 1/2 white sweet potato
  • 1 tbsp extra-virgin olive oil (or oil of choice)
  • Himalayan sea salt
  • 6 organic farm-fresh eggs (or more)
  • 1 organic plum tomato
  • 4 strips nitrate-free bacon

Optional: sautéed spinach, avocado, and salsa


  1. Preheat oven to 400
  2. Cut up potatoes, toss with oil and salt, and place on baking sheet
  3. Bake for 30 minutes or until fully cooked
  4. After 15 minutes, slice tomatoes and throw them on the baking sheet for the remaining 15 minutes
  5. Crack eggs and scramble in a pan over medium heat and set aside
  6. Cook bacon as per cooking directions and set aside
  7. Place your cookie cutter or food mold onto the center of your plate
  8. First layer: place potatoes to completely cover the bottom of the mold. Press down
  9. Second layer: add roasted tomato slices covering your potato layer, and press down
  10. Third layer: add scrambled eggs, and press down
  11. Forth layer: top with cut up bacon
  12. Pull mold straight up and serve

Products Used:

Benefits of Purple Potatoes:

  • Switch from white potatoes to dark (purple)!
  • The darker the flesh, the greater quantity of carotenoids
  • Rich in antioxidants: anthocyanin and flavonoids
  • Contains potassium, vitamin c, and fiber
  • Contains blood-pressure lowering phytochemicals

Breakfast Stacks |

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