If you’re on the hunt for a comforting breakfast or a hearty snack that feels like a warm hug, this Sausage and Egg Stuffed Potatoes Recipe is exactly what you need. Imagine fluffy baked potatoes filled with perfectly browned sausage bits and crowned with an egg baked just right, where the whites set but the yolks stay gloriously runny. Each bite is a delightful dance of savory sausage, creamy egg, melty cheese, and soft, pillowy potato that makes your taste buds sing. It’s a simple yet indulgent dish that turns humble ingredients into a hearty masterpiece you’ll want to make again and again.
Ingredients You’ll Need
This recipe shines because of its straightforward and essential ingredients, each chosen to contribute flavor, texture, and vibrant color. You’ll find that quality ingredients make all the difference in achieving that perfect balance between sausage, egg, and potato.
- 2 medium baked potatoes: Look for ones around 250g/8oz each for the ideal size and fluffy interior.
- 1/2 tbsp olive oil: Helps brown the sausage perfectly while adding a subtle fruity note.
- 7 – 8 oz / 200 – 250g sausages: Choose the best meat sausages you can afford and remove the casings for easy cooking and texture.
- 2 eggs: Room temperature eggs bake more evenly when nestled inside the potatoes.
- 1/4 cup grated cheese: Any melting cheese works—cheddar is a great choice for sharp flavor and gooey melt.
- Finely diced parsley (optional): Adds fresh color and a hint of herbal brightness as a final garnish.
How to Make Sausage and Egg Stuffed Potatoes Recipe
Step 1: Preheat and Prep Your Potatoes
Start by preheating your oven to 180C/350F. If your baked potatoes are cold, pop them in the oven to gently warm up while it reaches temperature. This ensures they’re perfectly fluffy inside and ready to be hollowed out.
Step 2: Scoop Out the Potato Flesh
Cut the “lid” off each potato and scoop out the flesh carefully, setting it aside for another use or mixing it back in later if you want extra creaminess. Hollowing out the potato creates a perfect edible bowl to hold your sausage and egg filling.
Step 3: Brown the Sausage
Heat the olive oil in a fry pan over high heat. Add the sausage meat (removed from casings) and cook until it’s nicely browned. Use a wooden spoon to break the sausage into very small pieces so every bite is packed with flavorful meat.
Step 4: Optional – Crisp Up the Potato Skin
If you want extra flavor and crunch, brush the outside of the hollowed potatoes with melted butter or a little olive oil. This little extra step takes their texture to the next level.
Step 5: Stuff the Potatoes
Fill each potato with the cooked sausage, pressing down firmly to compact the filling. Compacting the sausage prevents the egg from sinking too much and keeps the layers distinct and tasty.
Step 6: Add the Egg and Cheese, Then Bake
Crack an egg on top of the sausage-filled potato and sprinkle with grated cheese. Place the potatoes on a baking dish and slide them into the oven. Bake for 18 to 25 minutes, keeping an eye from 15 minutes onward. You want the egg whites fully set but the yolk still beautifully runny for that perfect luscious bite.
Step 7: Serve Hot and Garnished
Once baked, carefully remove your Sausage and Egg Stuffed Potatoes Recipe creations from the oven and garnish with finely diced parsley, if desired. Serve immediately for the freshest taste and texture.
How to Serve Sausage and Egg Stuffed Potatoes Recipe
Garnishes
Fresh parsley adds a lovely pop of green and a subtle herbal note that lifts the whole dish. You can also try chives or a drizzle of hot sauce if you want a little extra kick.
Side Dishes
These stuffed potatoes pair wonderfully with a simple green salad dressed in a light vinaigrette for balance. Roasted vegetables or sautéed spinach also make great sides that keep the meal hearty but well-rounded.
Creative Ways to Present
For a fun twist, try serving these in mini potato skins for bite-sized appetizers at a brunch party. Alternatively, top them with avocado slices or a dollop of sour cream for extra creaminess and flavor complexity.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let them cool to room temperature, then store in an airtight container in the refrigerator for up to 2 days. The egg texture may change slightly, but reheating gently keeps the flavors intact.
Freezing
While best enjoyed fresh, you can freeze these stuffed potatoes tightly wrapped in foil or freezer-safe containers. Freeze for up to 1 month. Thaw overnight in the fridge before reheating to maintain texture.
Reheating
Reheat your stuffed potatoes in a 350F oven until warmed through (usually 15-20 minutes). Avoid microwaving if you can, as it might overcook the egg or make the potato soggy.
FAQs
Can I use other types of sausages in this recipe?
Absolutely! Feel free to experiment with spicy Italian sausage, breakfast sausage, or even vegetarian options to suit your taste and dietary preferences.
Can I prepare the potatoes ahead of time?
Yes, you can bake and hollow out the potatoes in advance. Just store them in an airtight container in the fridge and assemble with sausage and egg just before baking.
What if I don’t want runny egg yolks?
No problem! Simply bake the stuffed potatoes a bit longer until the yolks reach your preferred level of doneness.
Is there a good substitute for cheese?
If you’re avoiding cheese or dairy, try nutritional yeast for a cheesy flavor or omit it entirely; the dish is still delicious with the sausage and egg combo.
Can I add other vegetables inside the potatoes?
Definitely! Chopped bell peppers, onions, or spinach make fantastic additions to boost the nutrition and flavor complexity.
Final Thoughts
This Sausage and Egg Stuffed Potatoes Recipe has quickly become one of my favorite dishes to prepare, whether for a leisurely weekend brunch or a quick weekday treat. It’s comforting, satisfying, and surprisingly easy to make, combining familiar flavors into something truly special. I wholeheartedly encourage you to give it a try—you might just find your new favorite way to enjoy potatoes and breakfast all in one! Happy cooking!
Print
Sausage and Egg Stuffed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sausage and Egg Stuffed Potatoes are a hearty and delicious breakfast or brunch option. Tender baked potatoes are hollowed out and filled with savory browned sausage, then topped with an egg and melted cheese before baking to a perfect finish. With optional parsley garnish, this recipe delivers a comforting, protein-packed meal with a crispy potato skin and a soft, runny yolk center.
Ingredients
Potatoes
- 2 medium baked potatoes (around 250g/8oz each)
Filling
- 1/2 tbsp olive oil
- 7 – 8 oz (200 – 250g) sausages, meat removed from casings
- 2 eggs, at room temperature
- 1/4 cup grated cheese (any melting cheese, e.g., cheddar)
Garnish (optional)
- Finely diced parsley
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) to ensure it reaches the ideal temperature while you prepare the potatoes and sausage.
- Prepare the potatoes: Cut the lids off the baked potatoes and carefully scoop out the flesh, leaving a sturdy shell. If the potatoes have cooled, warm them in the oven while it preheats to maintain their softness.
- Cook the sausage: Heat 1/2 tablespoon of olive oil in a frying pan over high heat. Add the sausage meat and brown it thoroughly, breaking it into very small pieces with a wooden spoon to ensure even cooking and a good texture.
- Optional potato finishing: For extra flavor and enhanced crispiness, brush the outside of the potato skins with melted butter or olive oil before filling.
- Fill the potatoes: Spoon the cooked sausage mixture into each potato shell, pressing it down firmly to compress the filling and prevent the egg from sinking too deep.
- Add egg and cheese, then bake: Crack an egg on top of each filled potato, sprinkle with grated cheese, and place them in the preheated oven. Bake for 18 to 25 minutes, checking at 15 minutes to ensure the egg whites are set but the yolk remains runny. Adjust timing based on your oven’s heat and the potato’s temperature.
- Serve: Remove the stuffed potatoes from the oven and serve immediately, garnished with finely diced parsley if desired for a fresh finish.
Notes
- Choose the best quality sausages you can afford for optimal flavor.
- Using warm baked potatoes helps maintain the right texture for stuffing.
- Pressing the sausage mixture down firmly before adding the egg prevents the egg from sinking, ensuring a perfect bake.
