This easy to prepare Breakfast Turkey Sausage Potato Boat recipe is made with only 3 ingredients. Made in just minutes, baked potatoes are filled with our hearty Turkey Sausage Egg White Bowl and finished off with feta cheese for a balanced start to your day. Great for meal prep too!
Have you seen the ‘boat’ trend that has been happening all over social media lately?
Everything is being stuffed and called a ‘boat.’ Regular potatoes, sweet potatoes, spaghetti squash, peppers. You name it; it’s a ‘boat.’ And it’s a trend we are LOVING! Why, you ask? Well, it makes eating so much more fun.
Where did the ‘boat’ name come from? Well, the name came about because the base item, in this case, the potato, is used as the ‘vessel’ for holding the best fillings. Typically, you would see these kinds of recipes for lunch or dinner. But, we wanted to get a little more creative with breakfast, so we created this Breakfast Turkey Sausage Potato Boat recipe. Trust us when we say that it is OUT-OF-THIS-WORLD. Did we mention easy, too?
We baked a few extra russet potatoes during our meal prep on Sunday to make this an even faster start to the day. Then, we filled it with our hearty Turkey Sausage Scramble bowl. This bowl is made with fluffy cage-free egg whites, extra-sharp cheddar cheese, Monterey Jack cheese, and the most delicious turkey sausage. The finishing touch was the feta we used. Extra melted cheddar cheese would be tasty, too.
If you have a vegetarian in your house, our Southwestern Veggie Scramble Bowl is a great swap for the Turkey Sausage bowl.
More often than not, you will find us serving this for breakfast, but these Breakfast Turkey Sausage Potato Boats are an excellent option for lunch or dinner, too! Heck, sometimes we even eat half for a snack. No judgment, please.
Breakfast Turkey Sausage Potato Boats Ingredients:
2 medium potatoes, scrubbed and baked (or use leftover potatoes)
1-2 Turkey Sausage Scramble Bowls, cooked
1/4 cup feta cheese, if desired
Breakfast Turkey Sausage Potato Boats
- 2 medium russet potatoes scrubbed and baked
- 1-2 turkey sausage scramble bowls cooked
- 1/4 cup feta cheese if desired
- salt & pepper
- Cut baked potatoes in half lengthwise and remove the center. Make sure to leave a 1/4 in on the sides.
- Evenly divide the cooked Turkey Sausage Scramble bowls between the potatoe halves.
- Top with feta cheese, salt and pepper.
- Serve immediately or put into a container and reheat in the microwave for breakfast.