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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 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Breakfast
Western
5 from 14 votes
Servings2
Tap or hover to scale
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  • 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 @recipe_tin.
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. Rachel (Rachel's Kitchen NZ) says

    April 25, 2015 at 6:54 am

    Oh, I wish I had read this before I had breakfast:-) It is so my kind of breakfast – thanks Nagi.

    Reply
  2. Dini @ Giramuk's Kitchen says

    April 25, 2015 at 6:43 am

    I will be making this this weekend!! I just have to! It has been decided… 😀

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:08 am

      Hope you do!! SO yum. Even if you don’t use sausage inside, you can make it anything really!!! 🙂

      Reply
  3. mila furman says

    April 25, 2015 at 5:28 am

    Nagi…I am here to say that you are some sort of genius…..honest to God… This is gorgeous! I do something similar with little mini red potatoes… but I don’t hollow them out… I just can’t right now… Your creations impress the heck out of me! If you lived here I would invite you to cook with me DAILY!

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:08 am

      Scooping out mini ones ARE a pain! I make mini pizza skins and that’s pretty much the only thing I make the effort for. 🙂 You don’t need me to cook for you!! You’re a BRILLIANT cook. Love the cabbage rolls you did the other day. 🙂

      Reply
  4. Stephanie @ TheCozyCook says

    April 25, 2015 at 5:28 am

    Yup, this is right up my alley, no surprise there though, your recipes speak to me! But I’ve been brunch-obsessed lately so this is PERFECT. I loveee eggs!!!!!

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:06 am

      ME TOO!! I live for weekend brunches! 😉

      Reply
  5. annie@ciaochowbambina says

    April 25, 2015 at 4:53 am

    5 stars
    Love this…why does your food always make me hungry even if I’ve just eaten? This is my kinda meal!

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:05 am

      Right back at ya Annie!

      Reply
  6. Kathleen | HapaNom says

    April 25, 2015 at 4:42 am

    5 stars
    Wow! Look at that deep orange yolk – gorgeous! This is such a fun idea for brunch, Nagi! Such a wonderful and delicious way to welcome the weekend.

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:05 am

      Thanks Kathleen!! I know, the yolk is amazing. These are farm fresh eggs a friend gave me! I knew I had to make something to show off the yolk! 😉

      Reply
  7. Dorothy Dunton says

    April 25, 2015 at 1:48 am

    Hi Nagi! Why do we live so far apart?! I’m usually not a “morning eater”, but these may have changed my attitude!

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:05 am

      Hey, we’re just a plane ride away!! And who says these have to be for morning? 😉

      Reply
      • Dorothy Dunton says

        April 26, 2015 at 1:33 am

        Hi Nagi! I’m not saying these are only morning food – I’m saying these would make me want to eat in the morning! 🙂

        Reply
        • Nagi | RecipeTin says

          April 26, 2015 at 9:22 am

          Oh I know Dorothy!! I’m glad this wet your morning appetite 😉

          Reply
  8. Matt Robinson says

    April 25, 2015 at 1:30 am

    What a brilliant idea, can’t wait to make these!

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:04 am

      Thanks Matt!

      Reply
  9. Oriana @Mommyhood's Diary says

    April 25, 2015 at 12:24 am

    5 stars
    Nagi… these looks so good! My husband would die for one of those hahahaha. Pinning =)

    Reply
  10. Alice @ Hip Foodie Mom says

    April 24, 2015 at 11:54 pm

    Nagi, I LOVE this!!!! this is like a surprise inside potato!!! how did you come up with this?! I love it!

    Reply
    • Nagi | RecipeTin says

      April 25, 2015 at 7:04 am

      I love it, that’s what I should have called it! “Surprise Inside Breakfast Potato”! 😉

      Reply
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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! Read More

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