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Sausage and Egg Stuffed Potatoes are a delightful twist on a classic breakfast dish, seamlessly combining the comforting heartiness of potatoes with the savory goodness of breakfast sausage and eggs. This recipe is not only easy to follow but also offers a filling meal that’s perfect for breakfast, brunch, or even a satisfying dinner. With just a handful of simple ingredients, you can create a comforting dish that will impress your family and friends alike.

Sausage and Egg Stuffed Potatoes

Start your day with a delicious twist on breakfast! These Sausage and Egg Stuffed Potatoes combine fluffy russet potatoes with savory sausage, creamy eggs, and melted cheese for a hearty meal. Perfect for breakfast, brunch, or even dinner, this recipe is easy to follow and customizable with your favorite ingredients. Impress your family and friends with this satisfying dish that’s as delightful as it is filling. #StuffedPotatoes #BreakfastIdeas #ComfortFood #Homemade #Recipe #SausageAndEggs #BrunchRecipes #YummyFood
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Ingredients
  

4 large russet potatoes

1 cup breakfast sausage, crumbled

4 large eggs

1/2 cup shredded cheddar cheese

1/4 cup milk

2 tablespoons chopped green onions

1 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons olive oil

Sour cream (optional, for serving)

Fresh parsley (optional, for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork a few times, and rub with olive oil. Place them directly on the oven rack and bake for about 45 minutes or until tender.

    While the potatoes are baking, heat a skillet over medium heat. Add the crumbled breakfast sausage and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.

      In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. In the same skillet used for the sausage, add the whisked eggs and cook over medium-low heat, stirring gently until just set but slightly soft. Remove from heat and mix in the cooked sausage, green onions, and shredded cheddar cheese.

        Once the potatoes are done baking, remove them from the oven and let cool for a few minutes. Cut each potato in half lengthwise and scoop out some of the flesh, creating a well for the filling. You can save the scooped potato flesh for another dish or use it in the filling if desired.

          Fill each potato half generously with the sausage and egg mixture. Place the stuffed potatoes back on a baking sheet and bake in the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.

            Remove from the oven and let cool slightly. Serve warm, topped with a dollop of sour cream and fresh parsley, if desired. Enjoy your delicious Sausage and Egg Stuffed Potatoes!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4