Q6 Cooks: Breakfast 'Stackers' Recipe - Spokane, North Idaho News & Weather KHQ.com


Q6 Cooks: Breakfast 'Stackers' Recipe

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SPOKANE, Wash. -

Stackers Recipe
by Tammy Love

  • Pancakes, waffles, French toast, English muffins (anything you like can be the base for a stacker)
  • Cooked sausage patty, bacon strips, ham slice, steak (any meat works)
  • Peanut butter, almond butter, jam, jelly, boysenberry syrup, maple syrup (any topping you like)
  • Cooked egg; fried, scrambled, whatever you like
  • Banana slices, strawberries, almost any fruit

One Pan Filling

  • Fresh or frozen diced or sliced potatoes (cook about a cup of spuds per serving)
  • Raw eggs (about 2 eggs per cup of mixture)
  • Chopped veggies (if you want)
  • Bacon cooked crispy (it softens when added) and crumbled into bite size pieces (as much as you like)
  • Ham, breakfast sausage, or whatever meat you have (leftovers work great) cut into small pieces (add to suit your personal taste)

Mix cooked potatoes, cooked meat, veggies, and anything else that sounds good to you into a large non-stick pan.

Heat on medium-high until hot, then lower heat to medium and then add 2 raw eggs per cup of mixture. Stir constantly assuring eggs completely cover the mixture. Cook until eggs are done (will looked like scrambled eggs)

Use mixture to make biscuit stackers, roll it up in a tortilla, or simply place it in a casserole dish, top with your favorite cheese and heat until cheese is melted…Yum!

For tuna stackers create your favorite tuna combination (mayo, mustard, relish, whatever) and place on toasted English muffin (or whatever)

Add a layer of pineapple tidbits and top with a slice of American (or whatever) cheese.

Either broil or microwave until cheese melts (broiling leaves muffin crisper)…Enjoy!


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