Colorado Egg Producers


Breakfast Poutine

Prep Time: 
20 minutes
Cook Time: 
10 minutes
12 servings


2 tbsp. butter
1 lb. button mushrooms, sliced
1/4 cup butter or bacon drippings
1/4 cup all-purpose flour
1 qt. whole milk
1/4 cup heavy cream
1 tsp. kosher salt
1 1/2 tsp. cracked pepper, freshly ground
18 oz. turkey sausage
3 3/4 lb. french fried potatoes, frozen
18 oz. orange cheese curds
24 large eggs, beaten


For Toppings:

  1. Melt butter in large non-stick saute pan over medium high heat.
  2. Add mushrooms and saute until softened, about 4 minutes.
  3. Keep warm.

For pepper cream gravy:

  1. In a large saucepan over medium heat, melt the butter or bacon drippings, then whisk in flour. Cook slowly until golden brown, then remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened, season with salt and pepper. Cover and keep warm.

For sausage, egg and potatoes preparation:

  1. In a large saute pan, cook turkey sausage until brown and crips, breaking into small pieces as it cooks. Set aside and keep warm.
  2. For each serving, scramble two eggs in a spray-coated 8-inch non-stick saute pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Fry 5-ounces frozen french fries and drain well. Keep warm.

Mash up assembly:

  1. Place hot french fries in shallow bowl.
  2. Distribute 1 1/2 ounces sauteed mushrooms, 1 1/2 ounce cheese curds and 1/4 cup turkey sausage crumbles over the top.
  3. Bake in a hot oven for 1 minute to soften the cheese.
  4. Remove from oven and top with two scrambled eggs and 1/3 cup pepper cream gravy.

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