This comforting and savory bowl is a perfect all-in-one meal, whether for breakfast, brunch, or a hearty dinner. It combines the best elements of traditional stuffing with the satisfying protein of sausage and eggs.

Featured Standouts

Bread cubes

The foundation of the stuffing. A sturdy, day-old bread like sourdough or French bread is ideal for structure and texture.

Sausage

Provides a rich, savory, and well-seasoned flavor. Breakfast sausage (mild or hot), Italian sausage, or even a turkey sausage can be used.

Eggs

Scrambled and incorporated to add creaminess and binding to the stuffing mixture, making it a cohesive and satisfying bowl.

Butter

Essential for sautéing the aromatics and adding richness to the overall flavor profile.

Vegetable Stock

The liquid element that moistens the bread and infuses the stuffing with depth and flavor as it cooks.

TIPS & TRICKS FOR THE BEST SAUSAGE & EGG STUFFING BOWL

Use Dry Bread for the Stuffing

This is non-negotiable for excellent texture. Stale or toasted bread cubes are necessary to prevent the stuffing from becoming a soggy mass. Dry bread readily absorbs the butter, stock, and egg mixture, which locks in flavor without becoming mushy. If your bread is fresh, cut it into cubes and leave it out overnight, or toast it lightly in a 300°F (150°C) oven for about 10-15 minutes.

Cook Sausage Fully Before Adding Eggs

Ensure the sausage is browned and thoroughly cooked through. This releases its fat (which can be used to cook other ingredients) and develops a deeper flavor. Cooking the sausage first allows the eggs to be gently incorporated later without overcooking the meat.

Stir Eggs Gently to Create Creamy Scrambled Eggs

The goal is a light, fluffy, and creamy texture for the eggs, not rubbery chunks. Whisk the eggs with a splash of milk or cream and cook them over medium-low heat, stirring just until they are set but still moist. Overcooked eggs will result in a dry bowl.

Flavor Building

Don’t forget aromatics! Sautéing diced onion, celery, and garlic in the residual sausage fat or melted butter before adding the bread cubes will significantly elevate the complexity of the final dish.

Inclusive Adaptions

Gluten-Free

Use gluten-free bread (like a sturdy loaf or brioche alternative) for gluten sensitivities. Ensure the loaf is dried out before use, just as with traditional bread.

Easier Handling/Prep

Pre-cut vegetables (e.g., store-bought mirepoix mix of diced onion, celery, and carrots) can save significant preparation time and make the cooking process quicker.

Dairy-Free

Substitute traditional butter with a dairy-free butter substitute (like a high-quality vegan butter stick) or use a neutral oil (like olive or avocado oil) to maintain the dish’s richness.

Egg Substitute

If preferred, use a liquid egg substitute (like an egg white carton or commercial egg alternative) to reduce cholesterol or fat while retaining the necessary binding and protein.

Vegetarian Option

Swap the sausage for sautéed mushrooms, plant-based ground meat substitute, or hearty roasted vegetables (like sweet potatoes or butternut squash) for a flavorful meatless bowl.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

skillet
sauté pan
mixing bowls
rubber spatula
baking dish

SIMILAR INGREDIENTS TO

Scallop & Shrimp Fried Rice

Smoked Pork Belly Fried Rice

Lebanese Chicken and Fried Onion Rice

ENJOY THIS RECIPE WITH

BLACK GARLIC CHICKEN TERIYAKI

CHICKEN, BROCCOLI & PEANUTS

GENERAL TSO CHICKEN

Recipe

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