Go Back
Sausage and Gravy Breakfast Poutine Recipe
Ben Carraoli

Sausage and Gravy Breakfast Poutine Recipe

I have to tell you, making this Sausage and Gravy Breakfast Poutine was one of the most satisfying mornings I’ve had in the kitchen. There’s something about crispy tater tots smothered in rich sausage gravy and gooey melted cheese that just hits the comfort food spot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 32 oz bag tater tots – I always pick a fresh non-frozen variety for the crispiest texture.
  • 1 lb breakfast sausage – Choose high-quality sausage for a rich flavor.
  • 1/4 cup all-purpose flour – Helps thicken the gravy; don’t skip this step.
  • 3 cups milk – Whole milk makes the gravy extra creamy.
  • 1 –2 cups shredded Cheddar cheese – Freshly shredded melts best and tastes better than pre-shredded.
  • 1/4 cup bacon bits or 1–2 slices cooked chopped bacon – Adds a smoky crispy element.
  • 1 tbsp diced chives – Fresh chives bring a mild oniony brightness.
  • 4 eggs – Fried poached, or scrambled, eggs make it a complete breakfast feast.

Method
 

  1. Start by baking the tater tots according to the package directions. I like to spread them in a single layer to ensure they get extra crispy. This crunchy base makes all the difference in the final dish.
  2. While the tots bake, brown the breakfast sausage in a skillet over medium heat. Break it into small crumbles as it cooks so it spreads evenly over the tater tots later.
  3. Sprinkle flour over the cooked sausage and stir for about a minute to cook out the raw taste. Gradually whisk in milk and continue stirring until the mixture thickens into a creamy, smooth gravy. Season with salt and pepper to taste.
  4. Place the crispy tater tots on your serving platter, then pour the warm sausage gravy over them. Sprinkle with shredded Cheddar cheese, bacon bits, and fresh chives for maximum flavor and visual appeal.
  5. Prepare your eggs however you like—fried, poached, or scrambled—and place them on top of the poutine. I love how the runny yolk blends into the gravy for an extra indulgent touch.

Notes

  • I always use freshly shredded Cheddar; it melts better and tastes richer.
  • For extra crispiness, bake the tater tots a few minutes longer than the package suggests.
  • I like adding a small drizzle of hot sauce on top—it balances the richness perfectly.
  • Make sure to season the gravy gradually; the sausage and bacon already add salt, so taste as you go.