Sausage and Egg Stuffed Potatoes – something different for brunch! Breakfast baked potato filled with sausage, topped with egg AND cheese, these have become legendary and in high demand around here!
Sausage and Egg Stuffed Potatoes
Baked stuffed potatoes for breakfast? YES!
I love these potato skins because it’s something a little different for breakfast plus you can get it all prepared in advance then just crack the eggs in, scatter over cheese, and pop them in the oven when ready to cook.
Like with the Sausage Country Breakfast Casserole, these Sausage and Egg Stuffed Potatoes are really just reassembling breakfast favourites in a different way. Baked potatoes, sausage, eggs, and of course, cheese.
If I had bacon on hand, I would have scattered it with some bacon bits and this would really be a Breakfast With The Lot! (Well, except toast – but who needs toast when you have potato?)
The only trick is making sure you don’t overcook the eggs. Especially the egg yolks, because the runny yolk mixing into the sausage and potato is just one of those divine “must try” experiences in life. Such are the pleasures of simple souls like myself. 🙂
My tip is to make sure the potato skin and sausage are warm before cracking the egg in. That way, you can be sure that the egg whites will set and the yolk remains nice and runny. If the potato and sausage are cold, then it takes longer for the whites to set and as a result, the yolks will overcook.
Unless, of course, you don’t like runny yolks. In which case, ignore my tip!
Look how pretty and innocent it looks, fresh out of the oven. No clue of the hidden goodness inside! – Nagi
More breakfast and brunch recipes
Nowadays, I put on brunches more than I do lunches! Here are some of my favourites to make for a crowd:
-
Shakshuka – Middle Eastern baked eggs in a spiced tomato broth
-
Frittata and Frittata Egg Muffins – terrific big batch make ahead food
-
Homemade Sausage and Egg McMuffins – the sausage patties taste just like Maccers!!
-
Sausage and Bacon Country Breakfast Casserole – all your breakfast favourites in a big casserole
-
Ham, Egg and Cheese Pockets or Bread Bowls – no washing up!
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Sausage and Egg Stuffed Potatoes
Ingredients
- 2 medium baked potatoes , around 250g/8oz each (Notes 1 & 2)
- 1/2 tbsp olive oil
- 7 - 8 oz / 200 - 250g sausages (the best you can afford) meat removed from casings (Note 3)
- 2 eggs , at room temperature
- 1/4 cup grated cheese (any melting cheese of choice, I used cheddar)
- Finely diced parsley (optional garnish)
Instructions
- Preheat oven to 180C/350F.
- Cut the lid off the potatoes and scoop out the flesh. If the potatoes are cold, pop them in the oven to warm up while it is preheating. (Note 4)
- Heat 1/2 tbsp of olive oil in a fry pan over high heat. Add the sausage and cook until browned, using a wooden spoon to break the sausage up into little pieces (as small as you can).
- Optional step: Brush the outside of the potatoes with melted butter or olive oil - for extra flavour and crispiness.
- Fill the potatoes with sausage, pressing down to compress as much as you can (this prevents egg sinking into the sausage).
- Crack the egg on top, sprinkle with cheese, then place in the oven to bake for 18 to 25 minutes, or until the egg whites are set and the yolks are still runny. Check it at 15 minutes then take a peek every 5 minutes - I find that it can go from uncooked to overcooked quickly. My oven was heated well and my potato was piping hot so it took 18 minutes.
- Remove from the oven and serve immediately, sprinkled with parsley if using.
Recipe Notes:
Nutrition Information:
Hi Nagi
I am making these this weekend for the kids
Can’t wait
Your recipes never fail and my rascals aged 11, 9 and 5 always tell me I’m such a good cook when I make your recipes.
I live in a small town called Te Kauwhata in Waikato Nz and I am spreading the word around town . The local 4 Square dairy staff I go to get supplies from are writing down your page link on the back of lotto tickets so they can find the link to you and share my glory 😂
Love your recipes, your recipes make an entrance every week in my home. Xx
Woah thats so sweet Kylie!!! Thanks so much for referring me ❤️
Hi Nagi. I just made & ate this. This is ridiculously good. I normally don’t love runny eggs, but that egg yolk made the whole thing so silky. Perfect cooking like the 18 mins you suggested.
Ok, I must now have a salad for lunch. Lol.
High praise!!! Thanks so much for the feedback Steven, so glad you enjoyed it! N xx PS Salad for lunch? Na. Go a burger. And have air for dinner.
We have had a house full of people to feed the last few days (while the sun was shining) Helping us build a Green House. So there have been quite a few more mouths to feed. I made this recipe yesterday at breakfast for 8 it was so fast and easy even the clean up was simple, as I did every thing except the egg the night before. Warming the potato/sausage for those who like runny yolks and just popping the egg in at the start for those who didn’t, they were all ready at the same time!!!
Talk about being an amazing hostess!!!! What a brekki to wake up to! 🙂 N xx
I love your notes section, which you seem to include with each recipe. I’ve never seen such thoroughness on a blog site, cookbook, or anywhere else. Those are the kinds of things you just have to learn by trial and error, which makes for a lot of sad meals. Thank you! I’m new to your site, but I’ll look here first before cooking from now on. Your recipes look delicious and your notes seal the deal.
Thanks so much Melissa! I’m glad you find them useful 🙂 I probably over do them most of the time but I write them assuming that people who are new to cooking are reading them. Usually remembering little things that used to go wrong for ME when I started cooking! N x
I have what may seem like a rather silly question. What do you do with the potato flesh that gets scooped out? Could *some* of it be put back into the potato so that there’s a little bit to enjoy with the sausage and egg? Otherwise, it would just go to waste and there would only be skins to eat. I think my guests might miss the potato in their breakfast.
Your advice would be much appreciated.
That’s not a silly question at all Andy! 🙂 I don’t mix it back int because then I would end up with too much filling. I reserve it and use it for mashed potatoes or I just cook it up with bacon and have it as another breakfast! 🙂
These are such a cool idea Would be a hit with kids… and adults alike. lol
Yummy. I made something similar but before adding the sausage and eggs, I deep fried the potato skins. Yours are much healthier. 🙂
This is a great idea! I absolutely love potatoes, sausage, and eggs (basically any breakfast food) and am always looking for brunch recipes to serve a crowd. Brilliant 🙂
This also sounds really delicious for dinner too, btw!
Thanks Tina!! I’m with you there, these are great for breakfast, lunch OR dinner!! 🙂
What a smart idea! These look absolutely delicious and so brunch perfect!
Thank you Sarah! Hope you have a great weekend! 😉
What a clever idea. I have seen bread used as a pot but not a potato. Plus I love prepare ahead meals. My cooking while guests are in the house skills are not the best.
SAME! That’s why I have so many “make ahead” things on my blog. I buckle under the pressure of performance!! 😉
Fun and filling idea for my hungry teenagers! You should submit this one to food porn, they need an awesome running yolk photo. Have a super weekend!
YES teens love this!! Hope you have a great weekend too 😉
I love this idea Nagi,
potted eggs has always been one of my favourite’s for breakfast but I had never thought to use a hollowed out potato as the Pot. Just add some home-made baked beans and I might just have a new favourite!
Thanks Gale! And YES, adding homemade baked beans would be fabulous!! Nice and saucy too, so even better than sausage actually! 🙂
As a massive brunch enthusiast.. this recipe is definitely one that I endorse. I have to say that the images really are mouthwatering Nagi.. especially the one with all the runny yummy egg yolk!
Thanks Thalia!! 🙂
You do know how to tempt me, Nagi! These look AWEmazing!!!
THANKS Marissa! Happy weekend to you! 🙂
Speaking of gooey eggs, I wanted to let you know about a new tool I bought. It is an immersion unit to heat foods to a specific temp and hold them at this temp until you are ready to use them. With it you can create eggs in any state of doneness, although the book recommends cooking eggs to at least 130° to keep them from getting you ill. sick
Oh wow, I think I’ve heard of this! My friend was telling me about it the other day, insisted it was a “must get”!
I love these kinds of breakfast/brunch ideas. They’re so cute and you’ve got all the ingredients needed for the perfect breakfast inside that potato. One can’t ask for anything more! Good job Nagi 🙂
Thanks Jo! Potato skins….the possibilities are endless!!
You’ve pretty much got all my favorite things in one delectable bundle. 🙂 Such a great idea. 🙂
Thanks Krista!! 🙂
Wow this is an awesome idea! Making this for the fam this weekend!
Hope you do Derek!! 🙂 It’s a crowd pleaser, that’s for sure!
I love brunch, but I always find that by the time I’m finished with the cooking,I’ve generally lost my apetite. This make-ahead recipe s perfect. Thanks for sharing, lovely lady!
Thanks Mel!! Plus, this is great for kids, they love it because it’s something different!!
You slay me with this one! LOVE the potato idea, didn’t notice it in the photo at first, but the crumbled , browned sausage and runny yolk… perfection. Holy heck I smell my rhubarb/strawberry empanada filling burning…. shouldn’t blog and recipe test cook at the same time!
Rhubarb strawberry empanada? YES PLEASE!!
I totally scorched the batch. Sad face…. Had to run back to the market and cleaned them out of fresh rhubarb. Back at it now. I added balsamic syrup and black pepper to the filling and think this one is my new favorite!
So cool! I love this idea. We are going to have a company this summer, I”ll definitely keep this in my rotation. I bet they have a high expectations from a food blogger! Hahaha
Thanks Shinee! I totally feel the pressure when I’m entertaining, and I bet you do too! 🙂