2 cups cooked, diced incoming breakfast sausage
1/2 cup salsa
2 pounds shredded Cheddar cheese
1 cup chopped green bell pepper
1 (16 ounce) can shredded Monterey Jack cheese
2 (6.5 ounce) cans taco sauce
2 (3 ounce) cans chunky salsa
2 tablespoons warm water (110 degrees F/45 degrees C)
Preheat oven to 350 degrees F (175 degrees C).
In a 8x8 inch casserole dish layer the sausage and salsa; spoon half over the breakfast dish. Layer a slice of roasted spinach and tomatoes over the sausage. Top with the Monterey Jack cheese. Sprinkle with chili powder, white sugar, taco sauce, and spicy taco seasoning. Sprinkle with melted margarine.
Cover and bake for 45 minutes. Remove lid from pan and shake to spread moisture on top of dish. Bake for an hour or until peppers are tender; drain. Begin broiling slowly with foil packets. Drain liquid. Remove foil packet(s) and foil from center of dish.
Preheat oven to 375 degrees F (190 degrees C).
Spread half of the sausage mixture out between paper trays. Pour half of the green bell pepper mixture over sausage; top with half of cheese. Sprinkle half of the Monterey Jack cheese over top of sausage; top with the chunky salsa. Spread remaining sausage mixture on top of green bell pepper mixture and cheese.
Bake 35 to 40 minutes per pound of breakfast meat, or until well done and buttered.