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Home Breakfast

Sausage and Egg Stuffed Potatoes

By:Nagi
Published:24 Apr '15Updated:18 Mar '19
61 Comments
Recipe v

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!

Close up of sausage spilling out of Sausage Egg Stuffed Potatoes

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?)

Making Sausage Egg Stuffed Potatoes

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

Sausage Egg Stuffed Potatoes on a plate, ready to be eaten

Close up of sausage spilling out of Sausage Egg Stuffed Potatoes on a plate, ready to be eaten

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

  • Quiche Lorraine and Italian Sausage Quiche

  • 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

  • Crispy Cheesy Sausage Hash Browns

  • Ham, Egg and Cheese Pockets or Bread Bowls – no washing up!

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Sausage and Egg Breakfast Potato Skins cut open showing insides

Sausage and Egg Stuffed Potatoes

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Breakfast
Western
5 from 14 votes
Servings2
Tap or hover to scale
Print
  • 51
Breakfast favorites, assembled in a potato skin! This idea lends itself to many other possibilities such as adding bacon, mushroom, spinach, or finely chopped other greens with the sausage.

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:

1. You can make this with any size potatoes you want. You'll just need to adjust the amount of filling you use. The potatoes I used were around 1 1/2 times the size of a tennis ball. I consider them to be reasonably large, but not gigantic. 🙂
2. To bake the potatoes, place them in a 180C/350F oven for 45 to 60 minutes, or until you can stick a fork in with no resistance. Alternatively, you could microwave the potatoes - 4 to 5 minutes on high on each side (prick all over with fork before microwaving).
3. I used Italian beef sausages. You can tell a sausage is good quality simply by looking at it. If you can see chunks of different colours (fat and meat), then it is good (or at least decent) quality. If it is a uniform pink colour, then it is packed with fillers and I don't recommend using those types of sausages for this recipe.
4. Cracking the eggs into a warm potato with warm sausage is a key tip for ensuring you get a baked egg with set whites but a runny yolk. If the potato and sausage are cold, the egg whites take longer to set by which time the yolks will probably be set too.
5. To make ahead: Bake the potato and scoop them out. Cook the sausage. Back the potatoes with sausage while the sausage is warm (it compresses better when you press down). Store in the fridge until required. To cook, place the potatoes in the oven while it is preheating so they warm up. Then crack the egg in, top with cheese and bake per recipe instructions.
6. Hmm. Not the healthiest breakfast in the world! But totally worth it. Start your diet on Monday. 😉 The calories are mainly from the sausages. So if you get lean ones, you'll drastically reduce the calories.

Nutrition Information:

Serving: 412gCalories: 681cal (34%)Carbohydrates: 44.2g (15%)Protein: 33.5g (67%)Fat: 41.1g (63%)Saturated Fat: 14g (88%)Trans Fat: 0.2gCholesterol: 263mg (88%)Sodium: 913mg (40%)Potassium: 1419mg (41%)Fiber: 5.5g (23%)Sugar: 2.4g (3%)Vitamin A: 400IU (8%)Vitamin C: 68.5mg (83%)Calcium: 170mg (17%)Iron: 4.1mg (23%)
Keywords: Jacket Potatoes, Sausage and Egg Stuffed Potatoes
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Sausage & Egg Breakfast Potato Skins - a new way to serve up your breakfast favorites! Great for feeding a crowd.

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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61 Comments

  1. Kylie Stott says

    May 29, 2019 at 7:09 pm

    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

    Reply
    • Nagi says

      May 29, 2019 at 7:15 pm

      Woah thats so sweet Kylie!!! Thanks so much for referring me ❤️

      Reply
  2. Steven says

    July 14, 2017 at 10:03 pm

    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.

    Reply
    • Nagi says

      July 15, 2017 at 8:22 am

      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.

      Reply
  3. Sandra Roberts says

    February 22, 2017 at 5:19 am

    5 stars
    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!!!

    Reply
    • Nagi says

      February 22, 2017 at 8:57 pm

      Talk about being an amazing hostess!!!! What a brekki to wake up to! 🙂 N xx

      Reply
  4. Melissa says

    January 3, 2017 at 7:58 am

    5 stars
    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.

    Reply
    • Nagi says

      January 3, 2017 at 10:31 am

      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

      Reply
  5. Andy says

    November 4, 2015 at 4:33 am

    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.

    Reply
    • Nagi | RecipeTin says

      November 5, 2015 at 12:20 am

      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! 🙂

      Reply
  6. Helen | Grab Your Fork says

    April 27, 2015 at 9:58 am

    These are such a cool idea Would be a hit with kids… and adults alike. lol

    Reply
  7. Maureen | Orgasmic Chef says

    April 27, 2015 at 9:29 am

    5 stars
    Yummy. I made something similar but before adding the sausage and eggs, I deep fried the potato skins. Yours are much healthier. 🙂

    Reply
  8. Tina Jui | The Worktop says

    April 27, 2015 at 3:20 am

    5 stars
    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!

    Reply
    • Nagi | RecipeTin says

      April 27, 2015 at 7:12 am

      Thanks Tina!! I’m with you there, these are great for breakfast, lunch OR dinner!! 🙂

      Reply
  9. Sarah says

    April 26, 2015 at 2:51 pm

    What a smart idea! These look absolutely delicious and so brunch perfect!

    Reply
    • Nagi | RecipeTin says

      April 26, 2015 at 4:32 pm

      Thank you Sarah! Hope you have a great weekend! 😉

      Reply
  10. Caroline @ Shrinking Single says

    April 26, 2015 at 12:09 pm

    5 stars
    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.

    Reply
    • Nagi | RecipeTin says

      April 26, 2015 at 4:31 pm

      SAME! That’s why I have so many “make ahead” things on my blog. I buckle under the pressure of performance!! 😉

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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