Sausage and Egg Stuffed Potatoes Recipe

Sausage and Egg Stuffed Potatoes – one thing completely different for brunch! Breakfast baked potato crammed with sausage, topped with egg AND cheese, these have grow to be legendary and in excessive demand round right here!

Sausage and Egg Stuffed Potatoes

Baked stuffed potatoes for breakfast? YES!

I like these potato skins as a result of it’s one thing a little bit completely different for breakfast plus you may get all of it ready upfront then simply crack the eggs in, scatter over cheese, and pop them within the oven when able to cook dinner.

Like with the Sausage Nation Breakfast Casserole, these Sausage and Egg Stuffed Potatoes are actually simply reassembling breakfast favourites another way. Baked potatoes, sausage, eggs, and naturally, cheese.

If I had bacon available, I’d have scattered it with some bacon bits and this could actually be a Breakfast With The Lot! (Properly, besides toast – however who wants toast when you may have potato?)

The one trick is ensuring you don’t overcook the eggs. Particularly the egg yolks, as a result of the runny yolk mixing into the sausage and potato is simply a kind of divine “should attempt” experiences in life. Such are the pleasures of straightforward souls like myself. 🙂

My tip is to be sure that the potato pores and skin and sausage are heat earlier than cracking the egg in. That method, you’ll be able to make sure that the egg whites will set and the yolk stays good and runny. If the potato and sausage are chilly, then it takes longer for the whites to set and consequently, the yolks will overcook.

Until, in fact, you don’t like runny yolks. During which case, ignore my tip!

Look how fairly and harmless it appears, recent out of the oven. No clue of the hidden goodness inside! 

Sausage and Egg Stuffed Potatoes Recipe

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Serves: 2 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 681 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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 oven to 180C/350F.
2. 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)
3. 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).
4. Optional step: Brush the outside of the potatoes with melted butter or olive oil - for extra flavour and crispiness.
5. Fill the potatoes with sausage, pressing down to compress as much as you can (this prevents egg sinking into the sausage).
6. 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.
7. Remove from the oven and serve immediately, sprinkled with parsley if using.

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.