Sausage and Egg Stuffed Potatoes

This one’s for the days when you want a hearty, comforting breakfast but also need something that feels a little extra. These Sausage and Egg Stuffed Potatoes are the perfect blend of crispy potato skin, savory sausage filling, and a golden, runny egg yolk nestled right in the middle. It’s breakfast, brunch, and dinner-worthy comfort all rolled into one.

Behind the Recipe

The idea for this recipe came to life one weekend when I had leftover baked potatoes and a package of chicken sausage begging to be used. Instead of the usual scramble or breakfast sandwich, I thought, why not stuff it all into a warm potato shell and top it off with an egg? The result was satisfying, filling, and packed with layers of texture — creamy, crispy, and rich all at once.

Recipe Origin or Trivia

Stuffed potatoes are nothing new. From twice-baked potatoes to loaded versions at steakhouse chains, they’ve long been a comfort food staple. But turning them into a breakfast vessel? That’s the twist. Eggs baked into potato boats filled with sausage are a popular brunch item across many American cafés and diners. It’s rustic, familiar, and endlessly adaptable.

Why You’ll Love Sausage and Egg Stuffed Potatoes

This dish checks all the boxes for flavor, ease, and comfort.

Versatile: Great for breakfast, brunch, or even a savory dinner option.

Budget-Friendly: Uses humble ingredients with big flavor returns.

Quick and Easy: Minimal prep, especially if you pre-bake the potatoes.

Customizable: Use any sausage, cheese, or herbs you love.

Crowd-Pleasing: Feels indulgent, looks impressive, and everyone loves it.

Make-Ahead Friendly: Prep the potatoes and filling ahead and bake fresh when needed.

Great for Leftovers: Reheat beautifully and make an easy second meal.

Chef’s Pro Tips for Perfect Results

A few little tricks take this dish from simple to spectacular.

1. Use Large Russet Potatoes: They’re starchy and hold their shape well.
2. Scoop Gently: Leave a border of potato flesh so the skins don’t collapse.
3. Season Every Layer: Don’t forget to salt the potato flesh and filling for depth of flavor.
4. Create a Nest for the Egg: Make a well in the sausage mix to cradle the egg yolk.
5. Watch the Egg Closely: Bake just until the whites set and the yolk stays runny.

Kitchen Tools You’ll Need

You don’t need much to make this dish shine, just your everyday kitchen favorites.

Baking Sheet: For baking the potatoes and final assembly.

Spoon or Melon Baller: To scoop out the potato centers cleanly.

Mixing Bowl: For combining the sausage and potato filling.

Skillet: To cook the sausage before stuffing.

Sharp Knife: To slice open the potatoes evenly.

Ingredients in Sausage and Egg Stuffed Potatoes

Each ingredient brings hearty comfort and satisfying flavor, turning a baked potato into a complete, all-in-one meal.

1. Russet Potatoes: 4 large. The sturdy shell and fluffy inside make them perfect for stuffing.
2. Chicken or Beef Sausage: 1/2 pound, ground or crumbled. Adds savory, spiced flavor without needing pork.
3. Eggs: 4 large. Baked right into the potato for richness and visual appeal.
4. Butter: 2 tablespoons. Mixed into the potato for extra creaminess.
5. Salt: 1/2 teaspoon. Enhances every bite.
6. Black Pepper: 1/4 teaspoon. Adds gentle heat and contrast.
7. Shredded Cheese (optional): 1/2 cup, such as cheddar or mozzarella. Melts beautifully over the top.
8. Fresh Parsley (optional): For a pop of color and freshness at the end.

Ingredient Substitutions

This recipe is easy to adjust to your tastes or pantry.

Sausage: Use ground turkey, veggie sausage, or even leftover roast chicken.

Butter: Swap with olive oil for a lighter version.

Cheese: Use any meltable cheese — pepper jack, provolone, or a dairy-free option.

Parsley: Try chopped chives or green onions for a similar effect.

Ingredient Spotlight

Russet Potatoes: Known for their fluffy interior and crispy skins when baked, they’re ideal for stuffing because they hold their shape beautifully.

Sausage: Using chicken or beef sausage adds depth without the heaviness of pork. It crisps up beautifully and soaks into the potato flesh for maximum flavor.

Instructions for Making Sausage and Egg Stuffed Potatoes

Let’s walk through this crave-worthy recipe step by step — it’s easier than it looks and tastes like a million bucks.

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
2. Combine Ingredients:
   In a skillet, cook the sausage over medium heat until browned and cooked through. Set aside.
3. Prepare Your Cooking Vessel:
   Bake the potatoes (if not already done) for 45–60 minutes until tender. Let cool slightly, then slice open the tops and scoop out most of the inside, leaving a shell.
4. Assemble the Dish:
   Mash the scooped potato with butter, salt, and pepper. Mix in the cooked sausage and half the cheese if using. Spoon this mixture back into the potato shells, leaving a well in the center.
5. Cook to Perfection:
   Crack an egg into each well. Top with remaining cheese. Bake at 375°F for 15–18 minutes or until the egg whites are set but yolks are still soft.
6. Finishing Touches:
   Sprinkle with chopped parsley or herbs for a fresh touch.
7. Serve and Enjoy:
   Serve hot with toast or fruit on the side for a complete meal.

Texture & Flavor Secrets

These potatoes hit every texture note — a crispy skin, fluffy and buttery mashed interior, the rich bite of sausage, and a silky, runny egg yolk on top. A bit of cheese adds creamy meltiness that ties it all together, making every bite decadent and satisfying.

Cooking Tips & Tricks

For best results, keep these ideas in mind:

• Bake the potatoes ahead to speed up morning prep.
• Use parchment for easy cleanup.
• Keep an eye on the eggs to prevent overcooking the yolk.

What to Avoid

Avoid these missteps to get the most out of your stuffed spuds:

• Using undercooked potatoes — they must be fully baked to mash well.
• Over-stuffing the eggs — they may spill over.
• High heat when baking the eggs — it can cook the yolk too quickly.

Nutrition Facts

Servings: 4
Calories per serving: 350

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes (for baking potatoes) + 15 minutes final bake
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

Bake the potatoes and cook the sausage a day ahead. Store them separately, then assemble and bake with eggs fresh when ready to serve. Leftovers can be stored in the fridge for 2–3 days. Reheat in the oven at 350°F until warmed through.

How to Serve Sausage and Egg Stuffed Potatoes

Serve with a crisp green salad or sautéed veggies for balance. They also go great with a side of toast, avocado slices, or a drizzle of hot sauce or yogurt-based dressing.

Creative Leftover Transformations

These transform beautifully into other meals:

• Scoop out and mash with extra cheese for a savory potato spread.
• Slice and reheat on a skillet as a breakfast hash base.
• Crumble into a tortilla for a stuffed breakfast wrap.

Additional Tips

• Add a pinch of paprika or cumin to the sausage for deeper flavor.
• For a spicy version, mix in red pepper flakes or diced jalapeños.
• Use a muffin tin to make mini versions with smaller potatoes.

Make It a Showstopper

Serve them stacked on a wooden board, yolks still glistening, with fresh parsley or chive sprinkles. Add a small ramekin of dipping sauce or aioli on the side for flair.

Variations to Try

• Veggie Delight: Add sautéed mushrooms, spinach, or bell peppers.
• Tex-Mex: Mix in taco seasoning and top with salsa and avocado.
• Cheddar & Chive: Use sharp cheddar and plenty of chopped chives.
• Mediterranean: Use feta, olives, and oregano in the filling.
• Sweet Potato Swap: Use baked sweet potatoes for a different twist.

FAQ’s

Q1: Can I use sweet potatoes instead?

Yes, they’re delicious and add natural sweetness.

Q2: What kind of sausage is best?

Chicken or beef sausage with savory spices works great.

Q3: Can I make these dairy-free?

Use olive oil instead of butter and skip the cheese.

Q4: Can I microwave the potatoes instead of baking?

Yes, though baking gives a better skin texture.

Q5: Can I cook the egg separately and add it on top?

Absolutely, especially if you prefer sunny side up or poached eggs.

Q6: How do I reheat leftovers?

Bake at 350°F for 10–12 minutes or microwave gently.

Q7: Can I freeze them?

You can freeze without the egg and add fresh eggs when reheating.

Q8: Can I add more spices?

Yes, try smoked paprika, cumin, or garlic powder.

Q9: Do I have to use shredded cheese?

Not at all, it’s optional — delicious with or without.

Q10: Can I serve it cold?

Better warm, but if fully cooked, it can be eaten cold.

Conclusion

Sausage and Egg Stuffed Potatoes are the kind of meal that checks every box — filling, flavorful, and easy to make. Whether it’s a cozy weekend brunch or a make-ahead breakfast, this dish always hits the spot. Let me tell you, it’s worth every bite.

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