This Breakfast Poutine with Sausage Gravy is a glorious collision of crispy potatoes, rich gravy, and runny eggs. It’s the ultimate indulgent brunch centerpiece that’s surprisingly straightforward to pull together. The textures are everything in this comforting breakfast poutine.
Love Breakfast Poutine with Sausage Gravy? So do we! If you're into Savory Breakfast or curious about Breakfast & Brunch, you'll find plenty of inspiration below.
Why You’ll Love This Breakfast Poutine with Sausage Gravy
- Comfort food mashup: Hearty breakfast meets decadent poutine in one unique dish.
- Textural symphony: Crispy potatoes, creamy gravy, and runny yolk create perfect contrast.
- Versatile & forgiving: Welcomes ingredient swaps and personal touches easily.
- Special occasion breakfast: Turns regular weekends into celebratory brunch moments.
Ingredients & Tools
- 1.5 lbs russet potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 lb breakfast sausage, casings removed if necessary
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk, warmed
- 4-6 large eggs
- 1/4 cup chopped fresh chives or parsley
- Kosher salt and freshly cracked black pepper to taste
Tools: Large baking sheet, large skillet (cast iron is ideal), medium saucepan, paper towels
Notes: The quality of your sausage really sets the tone for the gravy, so choose one you genuinely love the flavor of. And don’t skip warming the milk—it’s a small step that prevents the gravy from seizing and helps it come together into a beautifully smooth sauce.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 28 g |
| Fat: | 35 g |
| Carbohydrates: | 38 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Potato Prep is Key. After you cube the potatoes, give them a good rinse in cold water to remove excess starch. This simple step is the secret to achieving maximum crispiness in the oven, not sogginess.
- Don’t be shy with the seasoning. Season your potatoes generously before they go in the oven, and don’t forget to taste and season your gravy at the end. The layers of seasoning are what make this dish truly sing.
- Why warm the milk? Adding cold milk to a hot roux (the flour and fat mixture) can cause the flour to clump up almost instantly. Using warmed milk encourages it to incorporate smoothly, giving you a lump-free, velvety gravy every single time.
- The sausage does double duty. You’ll cook the sausage first, then use the rendered fat to make the roux for your gravy. This infuses the entire sauce with that deep, savory sausage flavor, so no good flavor gets left behind in the pan.
How to Make Breakfast Poutine with Sausage Gravy
Step 1: Start by getting your potatoes ready for their transformation. Preheat your oven to 425°F (220°C). Toss the cubed potatoes with the oil, garlic powder, smoked paprika, a hefty pinch of salt, and several grinds of black pepper. Spread them out in a single layer on a large baking sheet—crowding will steam them, and we want crisp! Roast for 25-35 minutes, flipping halfway through, until they’re golden brown and irresistibly crispy.
Step 2: While the potatoes are working their magic in the oven, let’s build that incredible gravy. In your large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon or spatula. You’re looking for it to be fully cooked and nicely browned, which should take about 8-10 minutes. The beautiful rendered fat in the pan is liquid gold—don’t you dare drain it!
Step 3: Now, we make the roux. Sprinkle the flour directly over the cooked sausage and its fat. Cook this mixture, stirring almost constantly, for about 2 minutes. You’ll notice it forming a paste and smelling a little toasty—this cooks out the raw flour taste and is the foundation of your gravy’s thickness.
Step 4: Here’s where the warm milk comes in. Gradually pour it into the skillet, whisking constantly to avoid any lumps. Once all the milk is in, let the gravy come to a simmer. It will start to thicken noticeably. Reduce the heat to low and let it bubble gently for 4-5 minutes, until it’s rich and coats the back of a spoon beautifully. Taste it and season with salt and a generous amount of black pepper.
Step 5: Time for the eggs! In a separate non-stick skillet, fry your eggs to your preferred doneness. I highly recommend sunny-side up or over-easy for that glorious runny yolk. A little crispy edge on the whites is a wonderful textural bonus.
Step 6: The grand assembly! Pile the crispy roasted potatoes onto a serving platter or individual plates. Pour that luscious sausage gravy all over the top, letting it cascade into every nook and cranny. Carefully place the fried eggs on top of the gravy-drenched potatoes. Finish with a vibrant sprinkle of fresh chives or parsley for a pop of color and freshness. Serve immediately and watch the magic happen.
Storage & Freshness Guide
- Fridge: Store components separately for up to 3 days; potatoes lose crispness.
- Freezer: Gravy freezes well for 2 months; potatoes and eggs don’t freeze well.
- Reviving: Re-crisp potatoes in air fryer; gently reheat gravy with splash of milk.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, acidic bite of the salad cuts through the richness of the poutine perfectly, balancing the entire meal on your palate.
- Buttery, flaky biscuits or toast — You’re going to want something to sop up every last drop of that gravy and egg yolk, and a good carb vehicle is absolutely essential for the job.
- Sautéed mushrooms and onions — Adding these savory, caramelized veggies on the side introduces another layer of deep, umami flavor that complements the sausage beautifully.
Drinks
- A sharp, spicy Bloody Mary — The bold, savory flavors of the cocktail are a classic brunch pairing that stand up wonderfully to the hearty, peppery notes in the dish.
- A crisp, dry hard cider — The apple-y brightness and effervescence of a good cider will cleanse your palate between bites, making each mouthful taste as fantastic as the first.
- Strong black coffee or a latte — Sometimes you just can’t beat a classic. The bitterness of coffee is the ideal counterpart to a rich, savory breakfast dish like this.
Something Sweet
- Fresh mixed berries with a dollop of whipped cream — After such a savory feast, something light, fresh, and slightly sweet is the perfect way to finish, refreshing your taste buds completely.
- Warm cinnamon rolls with cream cheese frosting — If you’re going all-in on the indulgence, the warm spices and sweet icing of a cinnamon roll are a heavenly follow-up to the savory poutine.
- Citrus-infused yogurt parfaits — Layers of tangy yogurt, granola, and bright citrus zest provide a refreshing, lighter contrast that feels just right after the main event.
Top Mistakes to Avoid
- Overcrowding the baking sheet with potatoes. If the potatoes are piled on top of each other, they’ll steam instead of roast. You need space for hot air to circulate and create that essential crispy exterior we’
Breakfast Poutine With Sausage Gravy
Make the ultimate Breakfast Poutine with Sausage Gravy! Crispy potatoes, rich gravy, and runny eggs create a perfect brunch. Get the easy recipe here!
Ingredients
For the potatoes:
-
1.5 lbs russet potatoes (scrubbed and cut into 1/2-inch cubes)
-
2 tbsp olive oil or avocado oil
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
Kosher salt and freshly cracked black pepper (to taste)
For the gravy and assembly:
-
1 lb breakfast sausage (casings removed if necessary)
-
3 tbsp all-purpose flour
-
2.5 cups whole milk (warmed)
-
4-6 large eggs
-
0.25 cup chopped fresh chives or parsley
-
Kosher salt and freshly cracked black pepper (to taste)
Instructions
-
Start by getting your potatoes ready for their transformation. Preheat your oven to 425°F (220°C). Toss the cubed potatoes with the oil, garlic powder, smoked paprika, a hefty pinch of salt, and several grinds of black pepper. Spread them out in a single layer on a large baking sheet—crowding will steam them, and we want crisp! Roast for 25-35 minutes, flipping halfway through, until they’re golden brown and irresistibly crispy.01
-
While the potatoes are working their magic in the oven, let’s build that incredible gravy. In your large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon or spatula. You’re looking for it to be fully cooked and nicely browned, which should take about 8-10 minutes. The beautiful rendered fat in the pan is liquid gold—don’t you dare drain it!02
-
Now, we make the roux. Sprinkle the flour directly over the cooked sausage and its fat. Cook this mixture, stirring almost constantly, for about 2 minutes. You’ll notice it forming a paste and smelling a little toasty—this cooks out the raw flour taste and is the foundation of your gravy’s thickness.03
-
Here’s where the warm milk comes in. Gradually pour it into the skillet, whisking constantly to avoid any lumps. Once all the milk is in, let the gravy come to a simmer. It will start to thicken noticeably. Reduce the heat to low and let it bubble gently for 4-5 minutes, until it’s rich and coats the back of a spoon beautifully. Taste it and season with salt and a generous amount of black pepper.04
-
Time for the eggs! In a separate non-stick skillet, fry your eggs to your preferred doneness. I highly recommend sunny-side up or over-easy for that glorious runny yolk. A little crispy edge on the whites is a wonderful textural bonus.05
-
The grand assembly! Pile the crispy roasted potatoes onto a serving platter or individual plates. Pour that luscious sausage gravy all over the top, letting it cascade into every nook and cranny. Carefully place the fried eggs on top of the gravy-drenched potatoes. Finish with a vibrant sprinkle of fresh chives or parsley for a pop of color and freshness. Serve immediately and watch the magic happen.06
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