These Sausage and Egg Potatoes are a delicious twist on a breakfast favorite! Imagine golden, fluffy potatoes stuffed with savory sausage and creamy eggs. It’s a filling dish that’s perfect for any morning.
Solves rushed mornings by providing a one-pan breakfast with sausage, eggs, and potatoes, reducing cooking steps, uneven doneness, and excessive cleanup.
We’ve all been there, waking up hungry and wanting something hearty, but not wanting to spend hours in the kitchen. This recipe solves that problem easily. In just 30 minutes, you can whip up a breakfast that satisfies everyone at the table.
What I love about this dish is that you can prepped the ingredients ahead of time. It takes only 10 minutes to prep and 20 minutes to cook, so you won’t be stuck in the kitchen while everyone else is enjoying their meal. Plus, you can mix up the ingredients based on what you have on hand!
If you want to try another fun breakfast idea, this is a great moment to think about making something like Overnight Egg Casserole. It’s helpful to have options, especially when mornings can be so busy!
Why You Will Love This Recipe
- Savory Flavor : These potatoes come stuffed with savory sausage and cheesy goodness, making every bite feel like a comforting hug. You’ll love the hearty breakfast flavors all in one dish.
- Customizable : You can easily swap in your favorite ingredients, whether it’s adding more veggies or trying different cheeses. This recipe adapts well to whatever you have on hand.
- Convenient Prep : You can bake the potatoes ahead of time and store them in the fridge, so when you’re ready, just pop them in the oven with the eggs. It’s a real time-saver.
- Good Storage : Leftovers store well in the fridge, making it easy to enjoy this tasty dish again later. Just reheat before adding the eggs for a quick meal.
Sausage and Egg Breakfast Potatoes
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: breakfast
- Method: Baking
- Cuisine: N/A
- Diet: None
Description
Delicious sausage and egg stuffed potatoes, perfect for a hearty breakfast or brunch.
Ingredients
- 2 medium baked potatoes (around 250g/8oz each)
- 1/2 tbsp olive oil
- 200 – 250g sausages (meat removed from casings)
- 2 eggs (at room temperature)
- 1/4 cup grated cheese (any melting cheese of choice)
- Finely diced parsley (optional garnish)
Instructions
- Prep the Potatoes: Start by baking the potatoes until they’re tender and their skins are slightly crispy. You’ll know they’re ready when a fork pierces easily through the flesh. Choose firmer potatoes so they hold up during stuffing, but be careful not to leave them in the oven too long or the skins might get too soft.
- Cook the Sausage: Heat the olive oil in a skillet and toss in the sausage. Sauté until the sausage is browned and crispy on the edges, about 6-8 minutes. Keeping the heat up helps with browning, but watch closely as they can burn quickly if overlooked.
- Whisk the Eggs: In a bowl, whisk the eggs until well mixed, giving them a nice rich yellow color. Ensure your eggs are at room temperature; if they are too cold, you’ll risk overcooking the yolks later on.
- Combine Ingredients: When the sausage is nicely browned, pour the eggs into the skillet. Stir gently and watch as the eggs start to firm up but remain soft. Stir slowly to avoid drying out the eggs.
- Stuff the Potatoes: Carefully scoop out a bit of the potato flesh to create space for your filling. Remove enough of the insides without compromising the skin. This allows for more stuffing, but remember that going too deep can lead to a messy result.
- Fill & Bake: Fill each potato skin with the sausage and egg mixture, then place them back into the oven for a quick bake. Bake until the tops are slightly golden and puffed up, which should take just a few minutes. Keep an eye on them to avoid overcooking.
- Garnish & Serve: Once done, let them cool for a moment and sprinkle your favorite fresh herbs on top. Serve warm, but do not wait too long before enjoying them, as they can lose their appeal if left too long on the table.
Notes
- Storage Tips: Store the baked sausage-filled potatoes in the fridge. Warm them before adding eggs and baking.
- Expert Tips: If eggs become rubbery, adjust the oven temperature to 350 degrees F to achieve a softer texture. For best flavor, ensure sausages are fully browned for about 6-8 minutes. Consider using russet potatoes for firmer skins. Let eggs sit at room temperature for 20 minutes before using to prevent overcooking. Adding fresh herbs like chives or spinach can enhance the flavor.
- Reheating Instructions: Reheat in the oven at 350 degrees F for 10 minutes or until warmed through.
- Serving Suggestions: Serve with a side of mixed greens, pair with avocado slices for creaminess, or offer hot sauce for an extra kick.
- Recipe Variations: Add sautéed bell peppers and onions for a veggie boost. Use different cheese like mozzarella or pepper jack for flavor. Top with salsa for a fresh twist.
- Ingredient Notes: Choose firmer potatoes for best results, and russet potatoes are preferred for stuffing. Consider ground turkey or vegan sausage alternatives as substitutions. Always check for the freshness of eggs and sausage before use.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 681
- Sugar: 2.4g
- Sodium: 913mg
- Fat: 41.1g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44.2g
- Fiber: 5.5g
- Protein: 33.5g
- Cholesterol: 263mg
Find it online: https://bakeitwell.com/sausage-and-egg-potatoes
Recipe Tips
- If eggs become rubbery, adjusting the oven temperature to 350°F can help achieve a softer texture.
- For the best flavor, cooking the sausage until fully browned, about 6-8 minutes, can make a significant difference.
- If potato skins are too soft, consider using russet potatoes and baking them fully before scooping.
- When using eggs, let them sit at room temperature for 20 minutes prior to using to prevent overcooking.
- If you feel adventurous, incorporating fresh herbs like chives or spinach can add a lovely touch of flavor.
Serving Suggestions
Serve sausage and egg potatoes with a side of mixed greens for added nutrients. Pair with avocado slices for additional creaminess and flavor.
These potatoes work well as a filling for breakfast burritos or as a topping for nachos. They can also complement frittatas or be used in breakfast bowls.
Offer hot sauce for those who enjoy extra heat. A dollop of salsa also adds freshness and enhances the dish’s overall flavor.
Recipe variations
- You can use sweet potatoes instead of regular baked potatoes for a sweeter profile.
- Add 1/2 tsp smoked paprika and 1/4 tsp garlic powder for an extra kick.
- Either top it with fresh avocados or serve with a side of salsa for a bright touch.
- If you’re cooking for a larger group, double the recipe using 4 medium baked potatoes and 400-500g of sausages.
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How to Store?
To keep your sausage and egg potatoes fresh, follow these storage tips:
Refrigeration: Store the baked potatoes in an airtight container in the fridge for up to 3 days before warming.
Freezing: Wrap each potato in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before warming.
Reheating: Warm the potatoes in the oven or microwave until heated through, then add eggs and bake as desired.
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