The first bite of this bacon and sausage-stuffed potato loaf is always a revelation—a crispy golden crust, melting cheese, and that smoky-salty hit from the bacon and sausage. You know what’s wild? The idea for this decadent breakfast loaf actually came from a lazy Saturday morning when my family couldn’t decide between a traditional English breakfast or a cozy potato casserole. So, I mashed the best parts of both into one show-stopper. The result? A hearty, loaded loaf that’s as fun to slice as it is to eat.
This recipe isn’t just about indulgence; it’s a practical way to use up leftover mashed potatoes and turn a few humble ingredients into something special. Whether you’re feeding a crowd after a sleepover or just want to break up the monotony of cereal mornings, this bacon and sausage-stuffed potato loaf brings everyone to the table. Honestly, the aroma alone—crispy bacon, sizzling sausage, and that cheesy, homey potato—is enough to make anyone leap out of bed.
I’ve tested this recipe at least a dozen times (no joke!) and each time I tweak it, it gets even better. It’s become my secret weapon for brunches, potlucks, and even those nights when breakfast-for-dinner feels right. If you’re looking for an easy breakfast idea that’s guaranteed to impress, you’ve found it. And if you’ve ever wondered how to make the most of those potatoes sitting in your pantry, this is the answer. Let’s get into all the reasons you’ll want to make this bacon and sausage-stuffed potato loaf again and again.
Why You’ll Love This Bacon and Sausage-Stuffed Potato Loaf
- Quick & Easy: Comes together in about an hour (including baking), so you don’t have to spend your whole morning in the kitchen. Perfect for busy families or lazy brunches.
- Simple Ingredients: No fancy shopping trip required. If you’ve got potatoes, bacon, and sausage, you’re halfway there. The rest is just pantry staples.
- Perfect for Any Occasion: Great for holiday breakfasts, weekend brunches, meal prepping, or even breakfast-for-dinner nights. It’s crowd-pleasing and flexible.
- Crowd-Pleaser: Kids, teens, picky eaters—everyone loves this. It’s hearty, comforting, and can be sliced up for grab-and-go breakfast sandwiches too.
- Unbelievably Delicious: The combo of creamy potatoes, smoky bacon, and savory sausage is pure breakfast magic. It’s like your favorite diner plate, but in loaf form.
What sets this bacon and sausage-stuffed potato loaf apart is the layering technique—the filling is tucked right into the middle, so you get a little of everything in every bite. I blend the potatoes just enough to keep them fluffy, then add sharp cheddar for a cheesy pull. The bacon is cooked until almost crisp (nobody wants limp bacon, right?), and the sausage is browned and crumbled for maximum flavor.
Honestly, this isn’t your average breakfast bake. It’s the sort of dish that makes people ask for the recipe after the first forkful. There’s nothing like seeing someone’s face light up when they cut into the loaf and see that savory filling. Plus, if you’re juggling a morning schedule, this loaf can be prepped ahead—so you wake up to a breakfast that’s basically ready to go. That’s a win in my book!
What Ingredients You Will Need
This recipe uses a handful of everyday ingredients, each playing a key role in building flavor and texture. Most are probably sitting in your kitchen right now. Here’s what you’ll need for this bacon and sausage-stuffed potato loaf:
- For the Potato Layer:
- Yukon Gold or Russet potatoes (about 2 lbs / 900 g, peeled and cut into chunks) – These make the loaf fluffy and hold their shape well.
- Unsalted butter (4 tbsp / 60 g, softened) – Adds richness and that classic mashed potato flavor.
- Whole milk (1/2 cup / 120 ml, warm) – For silky-smooth potatoes. You can substitute with half-and-half for extra creaminess.
- Sharp cheddar cheese (1 cup / 115 g, shredded) – Melts beautifully into the potatoes and adds extra flavor.
- Salt and black pepper (to taste) – Don’t skimp! Potatoes need plenty of seasoning.
- Eggs (2 large, room temperature) – Help bind the loaf together, so it slices cleanly.
- For the Bacon & Sausage Filling:
- Bacon (6 slices, about 150 g) – I prefer thick-cut for bigger bites, but any kind works.
- Breakfast sausage (8 oz / 225 g, casings removed) – Use your favorite: pork, turkey, or even spicy Italian sausage for a kick. I like to use Jimmy Dean or local butcher sausage for best flavor.
- Yellow onion (1 small, finely diced) – Adds a subtle sweetness to the filling.
- Garlic (2 cloves, minced) – For that savory depth. Fresh is best, but jarred works in a pinch.
- Chopped fresh chives or green onions (2 tbsp / 8 g, optional) – For a pop of color and mild onion flavor.
- Extras & Substitutions:
- Breadcrumbs (1/2 cup / 60 g, optional, for topping) – Give the loaf a crunchy finish.
- Parmesan cheese (1/4 cup / 25 g, grated, optional, for topping) – Adds a salty, nutty crust.
- For gluten-free: Use gluten-free breadcrumbs or skip the topping altogether.
- For dairy-free: Swap butter and milk for plant-based alternatives, and use a vegan cheese you trust.
- No sausage? Try cooked, crumbled ham or even sautéed mushrooms for a vegetarian twist.
Pro tip: If you have leftover mashed potatoes (from dinner last night!), you can absolutely use them here. Just skip making the potatoes from scratch and jump right into mixing in the cheese, eggs, and seasonings. I’ve even used a blend of white and sweet potatoes for a slightly different flavor—so don’t be afraid to experiment.
Equipment Needed
- Loaf pan (9×5-inch / 23×13 cm): Essential for shaping the loaf. If you only have a smaller or larger pan, adjust baking time (smaller pans may need a bit longer).
- Large pot: For boiling potatoes.
- Colander: Drains potatoes efficiently. A fine-mesh sieve works if you don’t have a colander.
- Mixing bowls (at least 2): One for mashed potatoes, one for the filling.
- Skillet or frying pan: For cooking bacon, sausage, and aromatics. Nonstick is my go-to for easy cleanup.
- Potato masher or ricer: For smooth, lump-free potatoes. A fork will work in a pinch—just takes a bit longer.
- Wooden spoon or rubber spatula: For mixing ingredients together gently.
- Measuring cups and spoons: Precise measurements matter, especially for the potato mixture and topping.
- Parchment paper (optional): For easy loaf removal and less sticking.
If you’re like me and your kitchen drawers are packed (and sometimes chaotic), know that you can get away with the basics for this recipe. I’ve even baked this loaf in a deep cake pan when my loaf pan was MIA—just adjust the shape and slice accordingly! Remember to grease your pan well or line it with parchment for easy removal. If you splurge on one piece of equipment, let it be a sturdy loaf pan—it’ll last you for years and works for everything from banana bread to meatloaf.
How to Make Bacon and Sausage-Stuffed Potato Loaf
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Prep the Potatoes:
Peel and cut 2 lbs (900 g) of potatoes into even chunks. Place them in a large pot, cover with cold water, and add a big pinch of salt. Bring to a boil, then simmer for 12-15 minutes, or until easily pierced with a fork. Drain well and let steam dry for a minute or two—this helps keep the potatoes fluffy, not watery.
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Mash and Mix:
Return potatoes to the pot. Add 4 tbsp (60 g) unsalted butter and 1/2 cup (120 ml) warm milk. Mash until smooth and creamy but not gluey. Stir in 1 cup (115 g) shredded cheddar cheese, salt, and pepper to taste. Let cool for 5 minutes, then beat in 2 large eggs (this keeps the eggs from scrambling—wait until it’s warm, not hot!).
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Cook the Bacon & Sausage:
While potatoes are cooling, cook 6 slices (150 g) of bacon in a skillet over medium heat until nearly crisp, about 5-7 minutes. Remove, drain on paper towels, and chop. In the same pan, add 8 oz (225 g) sausage (casings removed). Break up with a spoon and cook until browned, about 5 minutes. Add diced onion and minced garlic; cook for 2-3 minutes until softened. Stir in chopped bacon and optional chives/green onions. Set aside.
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Assemble the Loaf:
Preheat oven to 375°F (190°C). Grease a 9×5-inch (23×13 cm) loaf pan or line with parchment paper. Spread half the potato mixture into the bottom and up the sides of the pan, creating a “well” for the filling. Spoon bacon-sausage mixture into the center, pressing down gently. Top with remaining potatoes, smoothing the surface.
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Add Topping (Optional):
Sprinkle 1/2 cup (60 g) breadcrumbs and 1/4 cup (25 g) grated Parmesan on top for extra crunch. A light drizzle of melted butter won’t hurt, either.
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Bake:
Bake for 35-40 minutes, or until the top is golden and crisp. If your oven runs hot, check at 30 minutes. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
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Cool, Slice, and Serve:
Let loaf cool in pan for 15 minutes. Run a knife around the edges, then lift out (using parchment if you lined the pan). Slice thickly with a serrated knife. Serve warm, with more chives or hot sauce if desired.
Troubleshooting: If loaf is crumbling, it may be too hot when sliced—let it rest a bit longer! If potatoes seem too wet, next time, steam dry them longer after draining. Mashed potatoes should be thick, not runny.
My personal tip: Prepare the filling while the potatoes boil—it saves time and keeps everything piping hot for assembly. And don’t be afraid to use your hands to press the potato mixture into the pan for a snug fit!
Cooking Tips & Techniques for the Perfect Potato Loaf
Here’s where experience really shines, because I’ve had my share of potato loaf mishaps! These tips will help you nail your bacon and sausage-stuffed potato loaf every time:
- Don’t Overwork the Potatoes: Mash just until smooth. Overmixing can make them gummy (I learned this the hard way after one overzealous mashing session).
- Let Potatoes Cool Before Adding Eggs: If you add eggs while potatoes are piping hot, you’ll get scrambled eggs. Wait until they’re just warm—this step is key for binding and texture.
- Drain Bacon Well: Excess grease can make the loaf soggy. Drain bacon on paper towels and blot before adding to the filling.
- Layering Is Key: Press potato mixture firmly into the pan and up the sides, making a little “nest” for the filling. This keeps the loaf together and ensures a pretty slice every time.
- Avoid Overstuffing: It’s tempting to load in all the filling, but if it’s too much, the loaf may fall apart. Stick to the measurements for best results.
- Test for Doneness: The top should be golden and slightly firm to the touch. If you see bubbling at the edges or the center jiggles, give it a few more minutes.
- Make-Ahead Magic: You can assemble the loaf the night before. Just cover tightly and refrigerate, then bake in the morning (add 5-10 minutes to bake time if cold).
If you’re multitasking, get the bacon and sausage started while the potatoes cook. This shaves precious minutes off your prep. And if you’re using leftover mash, just warm it slightly before mixing in eggs and cheese. Trust me, a little planning goes a long way with this recipe.
Finally, don’t be afraid to tweak seasoning or cheese types. I’ve made this with everything from smoked Gouda to pepper Jack—each one brings its own character to the party. The recipe’s forgiving, and sometimes those little “mistakes” turn into new favorites!
Variations & Adaptations
One of the joys of this bacon and sausage-stuffed potato loaf is how easily you can adapt it to different tastes, dietary needs, or even what you’ve got in the fridge. Here are my favorite spins:
- Vegetarian Version: Skip the bacon and sausage. Instead, sauté mushrooms, spinach, and bell peppers for a hearty, savory filling. Add a few sun-dried tomatoes for a flavor punch. (I’ve made it this way for my veggie-loving sister, and it’s always a hit!)
- Gluten-Free: Simply use gluten-free breadcrumbs or leave off the topping. The loaf itself contains no flour, so it’s naturally friendly for gluten-sensitive folks.
- Spicy Southwest: Use chorizo in place of breakfast sausage, add diced jalapeños to the filling, and swap cheddar for pepper Jack cheese. Serve with salsa and a dollop of sour cream!
- Dairy-Free: Opt for plant-based butter, non-dairy milk, and your favorite dairy-free cheese. The texture will be slightly different, but the loaf still holds together beautifully.
- Mini Loaves or Muffins: Divide the mixture into greased muffin tins for individual servings. Bake for 18-22 minutes. Great for grab-and-go breakfasts or lunchboxes.
- Allergen Swap: For egg-free, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water per egg) as a binder. It works in a pinch, though the texture is a bit softer.
Honestly, my favorite hack is adding a layer of wilted spinach under the filling for extra greens (because, let’s face it, we all need more veggies). Don’t hesitate to make this loaf your own—it’s forgiving and fun to experiment with flavors!
Serving & Storage Suggestions
This bacon and sausage-stuffed potato loaf shines brightest when served warm, fresh from the oven. I love slicing thick slabs and stacking them on a platter with a sprinkle of fresh herbs for color. It pairs perfectly with a simple green salad, fresh fruit, or even a side of scrambled eggs for a big breakfast spread.
For brunch gatherings or potlucks, slice it up and let guests help themselves. It’s hearty enough to stand alone, but also plays nice with a cup of coffee or a cold glass of orange juice.
Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. To freeze, wrap individual slices in foil and store in a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm slices in the oven at 350°F (175°C) for 10-12 minutes, or microwave in 30-second bursts until heated through. The loaf stays moist and flavorful—sometimes I swear it tastes even better the next day, as the flavors meld.
Pro tip: For a crisp topping, pop leftovers under the broiler for 1-2 minutes before serving. Delicious!
Nutritional Information & Benefits
This bacon and sausage-stuffed potato loaf is definitely comfort food, but it’s also more balanced than you might expect. Each serving (about 1/8 of the loaf) provides an estimated:
- Calories: 320
- Protein: 13g
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 2g
Potatoes are a good source of vitamin C and potassium, while the eggs and sausage bring in protein to keep you full. Cheese adds calcium, and swapping out regular sausage for turkey or chicken can lower the saturated fat. If you’re gluten-free or dairy-free, see the adaptations above for swaps that keep things friendly for your needs. Just a heads-up: bacon, sausage, and cheese bring sodium—so if you’re watching salt, adjust accordingly.
From a wellness perspective, I love that this loaf is satisfying and keeps me energized all morning. It’s a treat, but not a total splurge, especially if balanced with a side of fruit or salad. And if you’re looking for ways to sneak in more veggies, the loaf is a great vehicle for that!
Conclusion
If you’re searching for an easy breakfast idea that’s equal parts impressive and comforting, this bacon and sausage-stuffed potato loaf is it. The crispy crust, gooey cheese, and savory filling make it a recipe I return to again and again—especially when I want to feed a crowd with minimal effort.
What I love most is how customizable it is. You can tweak the filling, swap the cheese, or sneak in veggies—this loaf is as flexible as your pantry. It’s become a staple in our home, and I hope it becomes a favorite in yours too.
If you try this recipe, let me know how it turns out! Drop a comment, share your variations, or tag me if you post on social media. There’s nothing better than seeing your creations come to life. Here’s to cozy, delicious mornings and sharing good food with the people you love.
Frequently Asked Questions
Can I make this bacon and sausage-stuffed potato loaf ahead of time?
Yes! You can assemble the loaf the night before, cover, and refrigerate. Bake it fresh in the morning, adding a few extra minutes to the baking time if it’s cold from the fridge.
What’s the best way to reheat leftovers?
Reheat slices in a 350°F (175°C) oven for about 10-12 minutes, or microwave in 30-second bursts until hot. For a crispy top, broil for 1-2 minutes before serving.
Can I freeze this potato loaf?
Absolutely. Wrap individual slices in foil and freeze in a zip-top bag for up to 2 months. Thaw in the fridge overnight and reheat as directed above.
What can I use instead of sausage?
You can swap sausage for cooked ham, turkey bacon, or even sautéed mushrooms for a vegetarian option. It’s very flexible!
How do I keep the loaf from falling apart?
Be sure to let the loaf cool for at least 15 minutes before slicing. Also, use the recommended amount of eggs to help bind the potatoes. If the filling is too wet, the loaf may crumble—so drain bacon well and don’t overdo the cheese.
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Bacon and Sausage-Stuffed Potato Loaf
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This hearty breakfast loaf combines creamy mashed potatoes, crispy bacon, savory sausage, and melty cheddar cheese for a crowd-pleasing brunch or breakfast-for-dinner dish. With a golden crust and a flavorful filling, it’s the ultimate comfort food that’s easy to customize and perfect for feeding a group.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter, softened
- 1/2 cup whole milk, warm
- 1 cup sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- 2 large eggs, room temperature
- 6 slices bacon (about 5–6 oz), thick-cut preferred
- 8 oz breakfast sausage, casings removed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh chives or green onions (optional)
- 1/2 cup breadcrumbs (optional, for topping)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Peel and cut potatoes into even chunks. Place in a large pot, cover with cold water, and add a big pinch of salt. Bring to a boil, then simmer for 12-15 minutes until fork-tender. Drain well and let steam dry for 1-2 minutes.
- Return potatoes to the pot. Add butter and warm milk. Mash until smooth and creamy. Stir in cheddar cheese, salt, and pepper. Let cool for 5 minutes, then beat in eggs.
- While potatoes cool, cook bacon in a skillet over medium heat until nearly crisp, about 5-7 minutes. Remove, drain on paper towels, and chop.
- In the same skillet, cook sausage (casings removed), breaking up with a spoon, until browned, about 5 minutes. Add diced onion and minced garlic; cook for 2-3 minutes until softened. Stir in chopped bacon and optional chives or green onions. Set aside.
- Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan or line with parchment paper. Spread half the potato mixture into the bottom and up the sides of the pan, creating a well for the filling.
- Spoon the bacon-sausage mixture into the center, pressing down gently. Top with remaining potatoes, smoothing the surface.
- Sprinkle breadcrumbs and Parmesan cheese on top for extra crunch, if using. Optionally, drizzle with melted butter.
- Bake for 35-40 minutes, or until the top is golden and crisp. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Let loaf cool in the pan for 15 minutes. Run a knife around the edges, then lift out. Slice thickly with a serrated knife and serve warm, garnished with more chives or hot sauce if desired.
Notes
Let the loaf cool for at least 15 minutes before slicing to prevent crumbling. For gluten-free, use GF breadcrumbs or omit the topping. For dairy-free, substitute plant-based butter, milk, and cheese. You can assemble the loaf the night before and bake in the morning. Leftovers reheat well and can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 320
- Sugar: 2
- Sodium: 650
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 13
Keywords: bacon, sausage, potato loaf, breakfast, brunch, casserole, easy breakfast, make-ahead, comfort food, crowd-pleaser
