Brunch crispy cubes with avocado, egg and sausage

The best of both breakfast worlds

This is the brunch you make when you’re torn between going full English or reaching for something a bit more “millennial avocado-core.” You want it all, and honestly, why shouldn’t you have it all? But this one will save you a few pennies instead of buying two breakfasts.

My brunch crispy cubes bring all the vibes of a proper cooked breakfast, smashed together with the freshness of avo toast. You’ve got crispy, golden potato cubes (that crunch is essential), juicy sausage chunks, soft, buttery scrambled eggs, and smashed avocado with a zingy splash of lime juice. It’s comforting, filling, and juuuuust nutritious enough to convince yourself this is a balanced start to the day. Because it is.

If you want to level it up for Instagram, go for a poached egg instead of scrambled and capture that glorious runny yolk moment (tag me — I want to see it). You can also top it with crispy bacon, grated cheese, or even a spoonful of hot salsa if you’re feeling a bit spicy. Think of this recipe as a brunch board on a plate — totally customisable, always delicious.

Pair it with your boujee flat white (latte art optional), stick a crossword under your plate, and take your sweet time. This is a brunch ritual, not a grab-and-go.

FAQs — brunch crispy cubes

Can I make this ahead of time for lunch or meal prep?

Yes, but keep the components separate if you’re planning to eat it later. Scrambled eggs can go a little rubbery if reheated, so it’s better to store the eggs in a sealed container and warm gently, or swap for a hard-boiled or poached eggs added fresh. Plus, you might wanna check how close you’ll be sat next to someone if you’re eating eggs…

How do I make this vegetarian or vegan?

  • Vegetarian: Easy. Just skip the sausages or use a meat-free version. Veggie-friendly herby sausages work really well.

  • Vegan: Use tofu scramble or chickpea flour “eggs” – minus the butter, plant-based sausages, and avocado as-is. Extra points for vegan cheese and crispy mushrooms.

Can I freeze the crispy cubes?

Yes! Once they’ve cooled, freeze them in a single layer on a tray, then move them to a freezer bag. Reheat in an air fryer or oven to bring back the crispiness. Just don’t freeze the avo or eggs — those need to be fresh.

 How do I get my cubes extra crispy?

  • Use a starchy potato like Maris Piper

  • Parboil first with lots of salt, then toss in oil or fat (I personally like a neutral vegetable oil )

  • Don’t overcrowd the tray when baking or air frying

What other toppings work well?

Try:

  • Roasted cherry tomatoes

  • Chilli jam or hot sauce

  • Pickled onions

  • Fried halloumi

  • Spinach or rocket

  • Crispy bacon

  • Poached eggs

  • Salsa

Want to explore more cube-based creations? Check out my other crispy cube recipes here — yes, there’s a whole lot more. You’re welcome.

 

Brunch crispy cubes with avocado, egg and sausage

Brunch crispy cubes

By Poppy Cooks

https://www.poppycooks.com/recipes/brunch-crispy-cubes/

These brunch crispy cubes are the ultimate breakfast mash-up — golden roasted potatoes topped with sausage, buttery eggs, smashed avo and more. Customisable, comforting, and made for lazy weekends.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Serves 2
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Ingredients

Metric Imperial

For the crispy cubes

    Metric

  • 4 large Maris Pipers, peeled and cut into small cubes
  • 2 tbsp oil
  • Salt

    • Imperial

  • 4 large Yukon Golds, peeled and cut into small cubes
  • 2 tbsp oil
  • Salt

For the toppings

    Metric

  • 2 good quality pork sausages, skin removed
  • Knob of butter
  • 4 eggs, beaten
  • 1 avocado
  • Lime juice
  • Salt and pepper

    • Imperial

  • 2 good quality pork sausages, skin removed
  • Knob of butter
  • 4 eggs, beaten
  • 1 avocado
  • Lime juice
  • Salt and pepper

Instructions

  1. Place potatoes in a pan with cold water and plenty of salt. You want it to almost take like sea water. Bring to the boil and cook for 5-7 minutes or until tender enough to fall off the end of a knife.
  2. Drain and leave in the colander with a tea towel over them to steam dry for 10 mins. Add the oil to a baking tray and place in the oven to get HOT. This is important for getting that crispy crunchiness.
  3. Get the hot tray out of the oven and add the potatoes to the tray. Cook for 30 mins. After 30 mins give the potatoes a mix and leave to cook for a further 15 mins. Keep an eye on them in case you need less/more time.
  4. While the potatoes are cooking, place a frying pan over a high heat with a drizzle of olive oil. Break up the sausage into pieces with your hands then fry until golden brown.
  5. Use a fork to smash the avocado with a squeeze of lime juice and a pinch of salt. Taste for seasoning and adjust as needed, then set aside.
  6. Remove the crispy sausage from the frying pan and add in the knob of butter. Pour in the eggs and gently scramble them with a spatula, seasoning as you go.
  7. Serve up a mountain of your crispy potatoes with some soft scrambled eggs, spoonfuls of avocado and plenty of the crispy sausage.

Find this recipe online at https://www.poppycooks.com/recipes/brunch-crispy-cubes/

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