If you’ve ever wanted a more exciting breakfast, this Sausage and Cheddar Oatmeal is your answer. It’s a savory, hearty twist on oatmeal, packed with protein and flavor. This cozy one-pot meal is surprisingly simple and uses mostly pantry staples.
Craving a delicious Sausage and Cheddar Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why You’ll Love This Sausage and Cheddar Oatmeal
- Flavor bomb: Savory sausage, sharp cheddar, and creamy oats create a symphony of breakfast flavors.
- Versatile base: Easily swap in bacon, different cheeses, or veggies like spinach or mushrooms.
- Long-lasting energy: Protein, fat, and complex carbs keep you full for hours.
- One-pot wonder: Cook everything in one pot for maximum flavor and minimal cleanup.
Ingredients & Tools
- 1 tbsp olive oil or unsalted butter
- ½ lb (225 g) mild or hot Italian sausage, casings removed
- ½ medium yellow onion, finely diced
- 1 large clove garlic, minced
- 1 cup (90 g) old-fashioned rolled oats (not instant or quick-cook)
- 2 cups (480 ml) low-sodium chicken broth
- ½ cup (120 ml) whole milk or half-and-half
- 1 cup (115 g) sharp cheddar cheese, freshly grated
- 2 large eggs, lightly beaten
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika (optional, for a little smokiness)
- For serving: sliced scallions, extra shredded cheese, hot sauce
Tools: A medium-sized saucepan or Dutch oven with a lid, a wooden spoon, and a microplane or box grater.
Notes: Using a good, flavorful sausage is key here—it’s the main flavor driver. And please, grate your own cheese! Pre-shredded cheese contains anti-caking agents that can make your oatmeal a little grainy instead of luxuriously smooth.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 32 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why can’t I use quick oats? Quick oats are cut smaller and pre-steamed, so they turn to mush incredibly fast. Old-fashioned rolled oats hold their texture beautifully, giving you a final dish that’s creamy but still has a pleasant chew.
- Is the egg really necessary? Honestly, yes! The egg acts as a natural thickener and adds a wonderful richness and extra protein. You temper it with the hot oatmeal so it blends in smoothly without scrambling—it’s a game-changing trick for ultra-creamy results.
- Can I make this vegetarian? Absolutely. Just swap the sausage for a plant-based alternative or sautéed mushrooms, and use vegetable broth instead of chicken broth. The method remains exactly the same.
- Don’t skip toasting the oats. This one-minute step is a total flavor power move. It gives the oats a lovely, nutty depth that prevents them from tasting bland or pasty in the final dish.
How to Make Sausage and Cheddar Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Add the sausage, using your wooden spoon to break it up into small, bite-sized crumbles. Cook this for about 5-7 minutes, until it’s nicely browned and cooked through. You’ll notice the fat rendering out, which is exactly what you want—that’s your cooking fat for the next step.
Step 2: Add the diced onion to the pan with the sausage and rendered fat. Sauté for another 4-5 minutes, until the onion has softened and turned translucent. Now, stir in the minced garlic and cook for just 30 more seconds until it’s incredibly fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: This is the secret step! Push the sausage and onion mixture to one side of the pan and add the dry rolled oats to the empty space. Let them toast for about 60 seconds, stirring occasionally. You should smell a wonderful, nutty aroma. This simple step deepens the flavor of the oats immensely.
Step 4: Now, pour in the chicken broth and the milk. Add the salt, pepper, and smoked paprika if you’re using it. Give everything a really good stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor right there.
Step 5: Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid. Let it cook gently for 7-9 minutes. You’re looking for the oats to be tender and for the liquid to be mostly absorbed, but the mixture should still look a little wet.
Step 6: Time for the egg! Take your beaten eggs in a small bowl. To prevent them from scrambling, you need to temper them. Scoop a few spoonfuls of the hot oatmeal mixture into the eggs and whisk quickly to combine. This slowly raises the temperature of the eggs. Now, pour this tempered egg mixture back into the main pot, stirring constantly.
Step 7: Turn off the heat. Stir in the freshly grated cheddar cheese until it’s completely melted and the oatmeal is wonderfully creamy and cohesive. Give it a taste and adjust the seasoning with more salt or pepper if it needs it. The final texture should be thick, creamy, and porridge-like.
Step 8: Serve immediately! Ladle the hot oatmeal into bowls and top with your favorite garnishes. A sprinkle of sliced scallions adds a fresh bite, an extra pinch of cheese never hurts, and a few dashes of hot sauce provide a fantastic zing that cuts through the richness.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently on the stovetop with a splash of broth or milk to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery freshness of arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the rich and hearty oatmeal.
- Buttery roasted asparagus — The earthy, slightly charred flavor of roasted asparagus spears makes for an elegant and delicious side that feels like a complete, well-rounded meal.
- Sautéed cherry tomatoes — Quickly blister some cherry tomatoes in a hot pan until they burst; their sweet, acidic juice is phenomenal when swirled into a bite of the savory oatmeal.
Drinks
- A bold cup of black coffee — The bitterness of a strong brew is the perfect palate cleanser and companion, cutting through the fat of the sausage and cheese beautifully.
- Freshly squeezed orange juice — A glass of cold, sweet, and tangy OJ provides a classic breakfast contrast and a burst of vitamin C to start your day.
- A spicy Bloody Mary — For a weekend brunch, the savory, spicy, and umami-rich flavors of a well-made Bloody Mary are an absolute match made in heaven with this dish.
Something Sweet
- A warm blueberry muffin — The sweet, berry-filled crumb of a classic muffin offers the perfect little dessert bite to follow your savory breakfast, balancing the meal perfectly.
- A slice of cinnamon coffee cake — The warm spices and tender, buttery crumb of coffee cake provide a comforting and familiar sweet finish that everyone will love.
- A small bowl of fresh fruit salad — A mix of melon, berries, and grapes is light, refreshing, and just sweet enough to cleanse the palate without feeling too heavy.
Top Mistakes to Avoid
- Mistake: Using quick-cook or instant oats. They have a completely different texture and will disintegrate into a gluey, unappealing mush. Stick with old-fashioned rolled oats for the perfect creamy-yet-chewy consistency.
- Mistake: Adding the cheese over high heat. If the pot is too hot when you stir in the cheddar, the fat can separate from the cheese proteins, making your oatmeal greasy instead of smooth and creamy. Always take the pot off the heat first.
- Mistake: Dumping the eggs in directly. I’ve messed this up before too… and ended up with scrambled egg strands in my oatmeal. Tempering the eggs is non-negotiable for a silky, thick texture.
- Mistake: Walking away while it simmers. Oatmeal can go from perfectly cooked to stuck-on-the-bottom-of-the-pan in a flash. Stay nearby, give it an occasional stir, and keep the heat low and gentle.
Expert Tips
- Tip: Make a big batch for meal prep. This oatmeal reheats surprisingly well! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove with a splash of broth or milk to loosen it up.
- Tip: Get creative with your mix-ins. Stir in a handful of fresh spinach or kale during the last two minutes of cooking. Or, top your bowl with a perfectly fried egg for an extra layer of decadent, runny yolk.
- Tip: Brown the sausage well. Don’t just gray it—get a proper, dark brown sear on those sausage crumbles. Those caramelized bits are packed with umami flavor that will infuse the entire dish.
- Tip: Use a flavorful broth. Since the broth is the main cooking liquid, it forms the base of the oatmeal’s flavor. A good-quality, low-sodium chicken broth gives you control over the saltiness and adds a ton of savory depth.
FAQs
Can I make this recipe dairy-free?
Absolutely! You can easily make a delicious dairy-free version. Simply omit the milk and use an extra ½ cup of broth instead. For the cheese, use your favorite brand of dairy-free cheddar shreds, or just leave it out altogether and rely on the savory sausage for flavor. The final result will still be wonderfully hearty and satisfying, just a little less creamy.
My oatmeal turned out too thick. How can I fix it?
No worries, this is an easy fix! Simply stir in a splash of additional warm broth or milk until it reaches your desired consistency. The oats will continue to absorb liquid as they sit, so it’s always better to have your oatmeal a touch looser in the pot, as it will thicken up in the bowl.
Can I use steel-cut oats instead?
You can, but the method and timing will be completely different. Steel-cut oats require a much longer cooking time (around 20-30 minutes) and more liquid. I’d recommend following a dedicated steel-cut oatmeal recipe and simply using this recipe’s flavorings—cooking the sausage and onions first, then toasting the steel-cut oats before adding your liquid.
Is this spicy? Can I make it kid-friendly?
It’s only as spicy as the sausage you choose! To make it kid-friendly, opt for mild Italian sausage or even plain breakfast sausage. You can always add a pinch of hot sauce to your own bowl at the end. Kids usually love the cheesy, familiar flavors, especially if you call it “cheesy breakfast porridge.”
How do I store and reheat leftovers?
Store any cooled leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, the stovetop is best. Place it in a small saucepan over low heat with a tablespoon or two of broth or milk, stirring frequently until warm. You can also use the microwave, but heat it in 30-second intervals, stirring in between, to prevent it from exploding.
Sausage And Cheddar Oatmeal
Make the best Sausage and Cheddar Oatmeal with this easy one-pot recipe. A savory, protein-rich breakfast ready in 30 minutes. Get the recipe now!
Ingredients
For the main ingredients:
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1 tbsp olive oil or unsalted butter
-
1/2 lb mild or hot Italian sausage (casings removed)
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1/2 medium yellow onion (finely diced)
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1 large clove garlic (minced)
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1 cup old-fashioned rolled oats
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2 cups low-sodium chicken broth
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1/2 cup whole milk or half-and-half
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1 cup sharp cheddar cheese (freshly grated)
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2 large eggs (lightly beaten)
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1/2 tsp kosher salt (plus more to taste)
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1/4 tsp freshly ground black pepper
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1/4 tsp smoked paprika
For serving:
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sliced scallions
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extra shredded cheese
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hot sauce
Instructions
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Start by heating the olive oil or butter in your saucepan over medium heat. Add the sausage, using your wooden spoon to break it up into small, bite-sized crumbles. Cook this for about 5-7 minutes, until it's nicely browned and cooked through.01
-
Add the diced onion to the pan with the sausage and rendered fat. Sauté for another 4-5 minutes, until the onion has softened and turned translucent. Now, stir in the minced garlic and cook for just 30 more seconds until it's incredibly fragrant.02
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Push the sausage and onion mixture to one side of the pan and add the dry rolled oats to the empty space. Let them toast for about 60 seconds, stirring occasionally.03
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Pour in the chicken broth and the milk. Add the salt, pepper, and smoked paprika if you're using it. Give everything a really good stir, scraping up any browned bits from the bottom of the pan.04
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Bring the mixture to a lively simmer, then immediately reduce the heat to low and cover the pot with a lid. Let it cook gently for 7-9 minutes.05
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Take your beaten eggs in a small bowl. Scoop a few spoonfuls of the hot oatmeal mixture into the eggs and whisk quickly to combine. Now, pour this tempered egg mixture back into the main pot, stirring constantly.06
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Turn off the heat. Stir in the freshly grated cheddar cheese until it's completely melted and the oatmeal is wonderfully creamy and cohesive. Give it a taste and adjust the seasoning with more salt or pepper if it needs it.07
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Serve immediately! Ladle the hot oatmeal into bowls and top with your favorite garnishes.08
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