I’ve got to tell you, making this sausage and gravy breakfast poutine was such a treat! From the first bite, I was hooked on the mix of crispy tater tots, gooey cheese, savory sausage gravy, and that perfect sunny-side-up egg on top. Every layer has its own personality, and together, they create a breakfast that feels indulgent yet comforting.
Honestly, I found myself daydreaming about this dish long before I got it on my plate. If you’re ready for a breakfast that’s pure comfort in a bowl, this recipe is for you. For a twist, you can also try pairing it with a chicken spaghetti recipe for a hearty brunch or even serve it alongside a marry me chicken recipe for a full, flavor-packed meal.
Ingredients
Here’s what you’ll need to make this indulgent breakfast poutine, along with some tips I’ve learned along the way.
- 32 oz bag of tater tots – I like using fresh frozen tots instead of pre-cooked or microwavable ones for extra crispiness.
- 1 lb breakfast sausage – Opt for high-quality pork sausage for the best flavor. Spicy sausage adds a nice kick if you like heat.
- 1/4 cup all-purpose flour – This helps thicken the gravy; make sure it’s fresh for smooth, lump-free results.
- 3 cups milk – Whole milk gives a rich, creamy gravy, but you can substitute unsweetened plant milk if needed.
- 1–2 cups shredded cheddar cheese – I always shred my own cheese; it melts better and tastes fresher.
- 1/4 cup bacon bits or 1–2 cooked, chopped bacon slices – Fresh bacon gives a smoky crunch that pre-packaged bits can’t match.
- 1 tablespoon diced chives – These add a fresh, mild oniony flavor and a pop of color.
- 4 eggs – I like free-range eggs for a richer yolk that blends perfectly with the gravy.
Note: This recipe makes about 4 hearty servings, so adjust ingredients if you’re feeding more or fewer people.
Variations
Want to mix things up? Here are some fun options:
- Dairy-free: Use almond or oat milk and a plant-based cheese for a vegan-friendly twist.
- Gluten-free: Swap all-purpose flour for cornstarch or a gluten-free flour blend in the gravy.
- Protein boost: Add extra sausage, crumbled bacon, or even cooked sausage links on top.
- Flavor enhancers: Sprinkle paprika, garlic powder, or a dash of hot sauce into the gravy for a kick.
Cooking Time
Here’s a breakdown so you can plan your morning:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Baking sheet – for crisping the tater tots evenly.
- Large skillet – to brown the sausage and make the gravy.
- Frying pan – for cooking the eggs sunny side up.
- Measuring cups and spoons – for accurate ingredient portions.
- Spoon or spatula – for stirring and drizzling gravy.
How to Make Sausage and Gravy Breakfast Poutine Recipe
Bake the Tater Tots
First, preheat your oven and bake the tater tots according to the package directions. I like them golden brown and extra crispy so they hold up under all that gravy.
Prepare the Sausage Gravy
While the tots bake, brown the sausage in a large skillet. Once cooked, sprinkle in the flour and stir to coat the sausage. Gradually add the milk and keep stirring until the gravy thickens to a creamy consistency.
Cook the Eggs
In another pan, heat about 1/2 cup oil on medium. Crack your eggs carefully and let them cook until the whites just start setting. Spoon hot oil over the whites to cook evenly while keeping the yolk soft.
Assemble the Poutine
Place a portion of tater tots in a bowl, sprinkle with shredded cheese, then ladle on the sausage gravy. Top with bacon bits, chives, and gently lay the sunny-side-up egg on top. Repeat for each serving.
Additional Tips for Making This Recipe Better
From my experience, these small tricks make a big difference:
- I like to let the cheese melt slightly before adding gravy; it creates a gooey texture.
- For extra crisp tots, bake them a few minutes longer than the package suggests.
- Don’t overcrowd the pan when cooking sausage; browning is key for flavor.
- I always season the gravy with a little salt and pepper after thickening—it balances the richness perfectly.
How to Serve Sausage and Gravy Breakfast Poutine Recipe
Serving this poutine is part of the fun! I like to:
- Use shallow bowls so the layers are visible.
- Garnish with extra chives or a sprinkle of paprika for color.
- Serve immediately while the gravy is hot and the yolk is runny—it’s the best way to enjoy it.
Nutritional Information
Here’s a snapshot of what you’re getting in each hearty serving:
- Calories: 736 kcal – a filling start to the day.
- Protein: 41 g – thanks to sausage, eggs, and cheese.
- Carbohydrates: 20 g – mostly from crispy tater tots.
- Fat: 53 g – rich and indulgent, but oh so satisfying.
Make Ahead and Storage
Storing
You can keep leftover tots, sausage, and gravy in separate containers in the fridge for up to 3 days.
Freezing
The components freeze well individually—tots can be baked from frozen, and gravy reheats nicely on the stovetop.
Reheating
Reheat tater tots in the oven to maintain crispiness. Warm the gravy on the stove over low heat, stirring occasionally.
Why You’ll Love This Recipe?
Here’s why I think you’ll keep coming back to this breakfast:
- Easy to make – The recipe is straightforward, even for beginners.
- Customizable – Swap ingredients or add toppings to suit your taste.
- Flavor-packed – Every bite combines crispy, cheesy, savory, and rich textures.
- Filling and satisfying – It keeps me full until lunch without needing snacks.
- Fun to serve – The presentation is visually impressive and perfect for brunch.
This sausage and gravy breakfast poutine is one of those dishes I make when I want comfort and indulgence rolled into one. Whether it’s a weekend brunch or a special morning treat, it never disappoints.
