Beefy Breakfast Stuffed Potato --
Lean Cut
  • Total Recipe Time: 45 to 60 minutes
  • Makes 4 servings.


  1. 1 recipe Basic Country Beef Breakfast Sausage (recipe follows)
  2. 2 tablespoons olive oil
  3. 1/4 cup all-purpose flour
  4. 3 cups fat-free milk
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 4 eggs, beaten
  8. 4 hot baked medium russet potatoes
  9. 1/4 cup chopped green onions


  1. Prepare Basic Country Beef Breakfast Sausage.  Remove from skillet; keep warm.

    Basic Country Beef Breakfast Sausage:  Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium-high heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. 
  2. Heat oil in same skillet over medium heat until hot.  Stir in flour; cook 4 minutes, stirring often.  Whisk in milk; bring to boil, whisking constantly.  Reduce heat; simmer 2 to 3 minutes until sauce thickens slightly, stirring occasionally.  Stir in sausage, salt and pepper; cook 1 to 2 minutes until beef is heated through, stirring occasionally.
  3. Meanwhile, heat small nonstick skillet over medium heat until hot.  Scramble eggs to desired doneness.
  4. Cut potatoes in half, lengthwise; open and fluff potatoes with fork.  Divide sausage mixture evenly among potatoes.  Top with eggs and green onions.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  • You may substitute fried or poached eggs for scrambled eggs.
  • You may substitute cooked hash browns, tater tots or another crispy potato product for baked potatoes.
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