Crispy baked russet potatoes filled with a hearty mix of eggs, sausage, melted cheddar, and colorful vegetables—these Stuffed Breakfast Baked Potatoes are a satisfying and savory way to start the day. Perfectly portable and easy to prep in advance, they make for a wholesome breakfast, brunch centerpiece, or even a convenient lunch option.

Why You’ll Love This Recipe

Stuffed Breakfast Baked Potatoes are the ideal balance of comfort food and functionality. The fluffy potato interior paired with savory egg and sausage filling delivers protein, fiber, and flavor in every bite. Easy to customize with your favorite veggies or cheese, this recipe is also make-ahead friendly, making it perfect for busy mornings or weekend meal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 large russet potatoes
1 tablespoon olive oil
4 large eggs
1/2 cup cooked sausage, chopped (or vegetarian sausage)
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper, finely diced
1/4 cup green onion or chives, chopped
Salt and pepper, to taste
Optional: sour cream or hot sauce for serving

directions

Preheat oven to 400°F (200°C). Scrub the potatoes thoroughly, dry them, and rub with olive oil. Prick each potato a few times with a fork.
Place directly on the oven rack and bake for 45–60 minutes, or until fork-tender. Let cool slightly.
Cut the top third off each potato lengthwise and carefully scoop out the inside to create a shell, leaving a 1/4-inch wall. Reserve the scooped potato flesh for another use.
In a bowl, mix together the eggs, chopped sausage, cheddar cheese, red bell pepper, and green onions. Season with salt and pepper.
Spoon the egg mixture evenly into each potato shell.
Place the stuffed potatoes on a baking tray and bake at 375°F (190°C) for 20–25 minutes, or until the eggs are fully set and the tops are golden.
Serve warm, garnished with a dollop of sour cream or a dash of hot sauce if desired.

Servings and timing

Prep Time: 15 minutes
Baking Time: 75 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 380 kcal per serving

Variations

Vegetarian: Use plant-based sausage or skip the sausage entirely and add sautéed mushrooms or spinach.
Spicy: Mix in diced jalapeños or crushed red pepper flakes for heat.
Cheese Swap: Try pepper jack, feta, or Swiss for different flavor profiles.
Southwestern Style: Add black beans, corn, and cumin to the filling for a Tex-Mex twist.
Mini Version: Use small potatoes for a bite-sized, party-friendly version.

storage/reheating

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 15–20 minutes or microwave individually for 1–2 minutes until heated through. These are also freezer-friendly—wrap each cooled stuffed potato tightly in foil and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make these ahead of time?

Yes, you can prepare and stuff the potatoes the night before. Store them in the refrigerator and bake the next morning.

Do I need to pre-cook the sausage?

Yes, the sausage should be fully cooked before mixing it into the egg filling.

Can I use sweet potatoes instead of russet?

Absolutely. Sweet potatoes add a naturally sweet flavor and more nutrients.

What should I do with the scooped-out potato?

Use it for mashed potatoes, hash browns, or mix into soups and casseroles.

Can I scramble the eggs first?

This recipe uses raw eggs to bake in the potatoes, but you can use pre-cooked scrambled eggs if preferred—just reduce baking time.

Are these gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check the sausage label for gluten-containing additives.

Can I freeze them after baking?

Yes, once fully cooled, wrap in foil and freeze. Reheat directly from frozen or thaw overnight in the fridge.

How do I know when the eggs are cooked?

The tops will be golden and slightly puffed, and a toothpick inserted into the center should come out clean.

Can I add more veggies?

Definitely. Just be sure to dice them finely so they cook evenly inside the potatoes.

What sides go well with these?

Serve with fresh fruit, a green salad, or roasted vegetables for a balanced breakfast or brunch.

Conclusion

Stuffed Breakfast Baked Potatoes bring together the best of breakfast in one crispy, hearty package. Whether you’re feeding a crowd, prepping for the week, or just craving a filling, flavorful start to your day, these versatile potatoes are a smart and satisfying choice. Easy to personalize and full of comforting ingredients, this dish is bound to become a morning favorite.