ArabianBreakfastsCuisineFrenchIndianItalianMainsPakistaniQuick & Easy

Sausage and Egg Stuffed Potatoes

20 mins Cook
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Sausage and Egg Stuffed Potatoes offer a delightful twist for brunch! Imagine a breakfast baked potato generously filled with savory sausage, topped with a perfectly cooked egg, and sprinkled with melted cheese. These delectable creations have gained legendary status and are highly sought after in this area!

Egg Stuffed
nomnomwow.com Sausage and Egg Stuffed Potatoes

Sausage and Egg Stuffed Potatoes

Baked stuffed potatoes for breakfast? YES!


I adore these potato skins because they offer a delightful twist for breakfast, and the best part is that you can prepare them in advance. Simply crack the eggs, sprinkle cheese, and pop them into the oven when you’re ready to cook.

Similar to the Sausage Country Breakfast Casserole, these Sausage and Egg Stuffed Potatoes creatively assemble breakfast favorites in a unique way. Baked potatoes, sausage, eggs, and cheese come together to create a mouthwatering combination.

For an even more indulgent treat, I would add bacon bits if I had some on hand, making it a Breakfast With The Lot! (Who needs toast when you have a delicious potato, right?)

The key to perfection is not overcooking the eggs, especially the yolks, to savor the heavenly experience of the runny yolk blending with the sausage and potato. It’s a pleasure that simple souls like myself truly relish.

To achieve the ideal result, I recommend ensuring the potato skin and sausage are warm before adding the egg. This way, the egg whites set beautifully, while the yolk remains delightfully runny. However, if you prefer fully cooked yolks, you can ignore this tip.

Once out of the oven, these potato skins may appear pretty and innocent, but they hold a hidden goodness inside that will surprise and delight your taste buds!

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Sausage and Egg Stuffed Potatoes

Sausage and Egg Stuffed Potatoes

maimoona
Sausage and Egg Stuffed Potatoes offer a delightful twist for brunch! Imagine a breakfast baked potato generously filled with savory sausage, topped with a perfectly cooked egg, and sprinkled with melted cheese. These delectable creations have gained legendary status and are highly sought after in this area!
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

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

1
Preheat your oven to 180C/350F.
2
Begin by cutting the tops off the potatoes and scooping out the flesh. If the potatoes are cold, you can place them in the oven to warm up while it preheats (Note 4).
3
Heat 1/2 tbsp of olive oil in a frying pan over high heat. Add the sausage and cook until it's nicely browned, using a wooden spoon to break the sausage into small pieces.
4
As an optional step, you can brush the outside of the potatoes with melted butter or olive oil to enhance the flavor and achieve a crispy texture.
5
Now, fill the potatoes with the cooked sausage, pressing down to compress the filling and prevent the egg from sinking into the sausage.
6
Next, crack an egg on top of each potato, sprinkle with cheese, and then place them in the oven to bake for 18 to 25 minutes. Keep an eye on them starting at 15 minutes and check every 5 minutes thereafter, as the cooking process can progress rapidly. The goal is to have the egg whites set while the yolks remain delightfully runny. In my well-heated oven with a piping hot potato, it took 18 minutes.
7
Once done, take the potatoes out of the oven and serve them immediately. For an extra touch, you can sprinkle some parsley on top before serving, if desired.

Notes

This recipe is versatile, allowing you to use potatoes of any size. Just adjust the filling amount accordingly. The potatoes I used were approximately 1 1/2 times the size of a tennis ball—reasonably large but not huge. To bake the potatoes, place them in a preheated 180C/350F oven for 45 to 60 minutes, or until a fork inserts easily with no resistance. Alternatively, you can microwave the potatoes for 4 to 5 minutes on high on each side after pricking them with a fork. I opted for Italian beef sausages, and the quality of sausages matters. Look for sausages with visible chunks of different colors (fat and meat), indicating good or decent quality. Avoid sausages that appear uniform pink, as they likely contain fillers, which are not recommended for this recipe. A crucial tip for achieving a baked egg with set whites and a runny yolk is to crack the eggs into warm potatoes with warm sausage. If the potato and sausage are cold, the egg whites take longer to set, and the yolks may become fully cooked. You can prepare these stuffed potatoes ahead of time. Bake the potatoes, scoop them out, and cook the sausage. Then stuff the potatoes with the warm sausage (it compresses better when pressed down) and store them in the fridge until needed. When ready to cook, place the potatoes in the oven as it preheats to warm them up. Then crack the eggs, add cheese, and bake according to the recipe instructions. It's true that this breakfast indulgence isn't the healthiest option, but it's absolutely worth it! If you're mindful of calories, choosing lean sausages can significantly reduce the overall calorie content. Enjoy this treat, and perhaps start the diet on Monday!
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