A Publication of WTVP

Brunch at Home

Brunch for me is something special—a leisurely event that often involves sharing lively conversation.

by Chef Golda Ewalt |
Sausage & black bean stack with eggs and salsa

Brunch for me is something special—enjoyed with friends and family on the weekend, a leisurely event that often involves sharing lively conversation. This holiday season, consider preparing brunch at home for your family and friends instead of heading to a restaurant. Brunch foods such as omelets, egg bakes and pancakes are easy to make with a little planning ahead. Make sure you have plenty of coffee, as well as juice and sparkling wine for a mimosa or two! Here is a delicious recipe, perfect for your next brunch at home—and by using meatless soy breakfast sausage, it even works for your vegetarian guests. Cheers!

Sausage & Black Bean Stack With Eggs and Salsa

5 Tablespoons, plus 1 teaspoon olive oil
1 large yellow onion, julienned
8 oz pork sausage or meatless soy breakfast sausage
1 large jalapeno pepper, skin charred, seeds removed and finely diced
1 pint grape tomatoes, cut in quarters
2 Tablespoons minced red onion
1 Tablespoon red wine or apple cider vinegar
3 Tablespoons fresh cilantro leaves, chopped
¼ teaspoon salt, plus more for eggs
¼ teaspoon ground black pepper, plus more for eggs
1 Tablespoon chili powder, plus more for garnish
½ teaspoon ground cumin, plus more for garnish
1 15-oz can of black beans, drained and rinsed
12 6-inch flour tortillas
1 cup shredded cheddar cheese
½ cup light sour cream
4 large eggs


  1. Heat oven to 425 degrees F.
  2. Add 2 tablespoons olive oil to a non-stick pan over medium-low heat. Add the julienned onions and cook, stirring occasionally, until caramelized, about30 minutes.
  3. While the onions are cooking, brown the pork or veggie sausage and make the salsa. Cook the sausage in a medium-sized skillet, crumble once browned, and set aside. To make the salsa, in a small mixing bowl, combine half of the finely diced charred jalapeno pepper, quartered grape tomatoes, minced red onion, vinegar, 1 tablespoon olive oil, cilantro, salt, and pepper. Stir well and set aside.
  4. Once the onion is caramelized, add to the caramelized onions the other half of the charred jalapeno pepper, chili powder, ground cumin and black beans, stir well and set aside.
  5. To assemble the stacks, place 4 tortillas on a baking sheet. Spread about 2 tablespoons of the onion/black bean mixture evenly over the tortilla. Top with 2 tablespoons of crumbled sausage, then 2 tablespoons of shredded cheddar cheese and spread 1 tablespoon of sour cream over the cheese. Place a second tortilla on top of the sour cream and repeat the layers. Place a third and final tortilla on top of each stack, drizzle 1 teaspoon of olive oil over each tortilla stack and garnish the tops with a few dashes of chili powder and ground cumin. Place the stacks in the heated oven and bake for 10 minutes.
  6. While the stacks are baking, add the remaining 2 tablespoons of oil to a large non-stick pan and fry the four eggs according to your liking, seasoning with salt and pepper to taste.
  7. To serve, place a sausage and black bean stack on a plate, top each stack with a fried egg, and divide the salsa evenly over each stack. PM