This Sausage and Egg Breakfast Oatmeal transforms your morning routine with a savory twist. Think creamy oats infused with sausage, eggs, and sharp cheese—a hearty, one-pan meal that keeps you full for hours. It’s a cozy, protein-packed breakfast that’s both comforting and deeply satisfying.
Love Sausage and Egg Breakfast Oatmeal? So do we! If you're into Savory Oatmeal or curious about Breakfast & Brunch, you'll find plenty of inspiration below.
Why You’ll Love This Sausage and Egg Breakfast Oatmeal
Game-changing breakfast: A savory, substantial start that beats sweet oatmeal.
Versatile & forgiving: Swap sausage, cheese, or add veggies with ease.
One-pan wonder: Easy cooking and minimal cleanup.
Creamy, hearty texture: Luxurious oats with a runny egg yolk sauce.
Ingredients & Tools
- 1 tbsp olive oil or butter
- 200 g pork breakfast sausage, casings removed
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 120 g old-fashioned rolled oats
- 480 ml chicken or vegetable broth
- 60 ml whole milk or cream
- 4 large eggs
- 50 g sharp cheddar cheese, grated
- 2 tbsp fresh chives, chopped
- ½ tsp smoked paprika
- Salt and black pepper to taste
Tools: A medium-sized oven-safe skillet (around 10-12 inches is perfect), a wooden spoon, and a small bowl for cracking eggs.
Notes: Using a good-quality broth really makes a difference here, as it forms the flavorful base for the oats. And don’t skip the fresh chives—their mild oniony bite at the end brightens up the whole dish beautifully.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 32 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right oats. Old-fashioned rolled oats are ideal here because they hold their texture well and don’t turn to mush. Avoid quick-cooking or instant oats, as they’ll become too soft and lose that lovely, hearty bite.
- Why use an oven-safe skillet? You’ll start this recipe on the stovetop but finish it in the oven (or with a lid on the stove) to cook the eggs gently. If you don’t have an oven-safe skillet, you can cover the pan tightly with a lid and cook on the lowest heat instead.
- Get your broth ready. Have your broth measured and nearby before you start cooking the oats. Adding room temperature or warm broth helps the oats cook more evenly and absorb the liquid better, preventing a gummy texture.
- Don’t skip the fresh herbs. While dried herbs can work in a pinch, the fresh chives add a pop of color and a fresh, sharp flavor that really lifts the rich, savory notes of the sausage and cheese. It’s the little detail that makes it feel restaurant-worthy.
How to Make Sausage and Egg Breakfast Oatmeal
Step 1: Start by preheating your oven to 190°C (375°F) if you plan to finish the eggs in the oven. Place your oven-safe skillet over medium heat and add the olive oil or butter. Once it’s shimmering, add the sausage, using your wooden spoon to break it up into small, bite-sized crumbles. Cook for about 5-6 minutes, until it’s nicely browned and cooked through. You’ll notice the fat rendering out, which will help cook the onions next.
Step 2: Add the finely diced onion to the skillet with the sausage and cook for another 4-5 minutes, until the onion has softened and turned translucent. Stir in the minced garlic and cook for just 30 seconds more—until it’s fragrant but not browned. This layering of flavors is key, as the onion sweetens and the garlic gives a wonderful aromatic base to the whole dish.
Step 3: Now, stir in the rolled oats. Toast them in the skillet with the sausage and onions for about 1-2 minutes, stirring constantly. You’ll notice a lovely, nutty aroma—this toasting step really deepens the flavor of the oats and helps them stay distinct and creamy rather than becoming gluey when the liquid is added.
Step 4: Pour in the broth and the milk or cream, and add the smoked paprika. Give everything a good stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor! Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 8-10 minutes, stirring occasionally. The oats will absorb the liquid and thicken beautifully.
Step 5: Once the oatmeal has thickened to a creamy consistency, stir in about three-quarters of the grated cheddar cheese. Season with salt and plenty of black pepper to taste. Remember, the sausage and broth already add salt, so taste first! Now, use the back of a spoon to create four small wells in the surface of the oatmeal.
Step 6: Carefully crack an egg into each well. If you’re finishing in the oven, transfer the skillet to the preheated oven and bake for 6-8 minutes, until the egg whites are set but the yolks are still runny. If using the stovetop method, cover the skillet tightly with a lid and cook on the lowest heat for 5-7 minutes. Keep a close eye on it—you want those yolks gloriously runny!
Step 7: Remove the skillet from the heat. Sprinkle the remaining cheese and the fresh chives over the top. Let it sit for a minute—the residual heat will melt the cheese and wilt the chives slightly. Serve immediately, making sure to get one of those beautiful eggs in each bowl. The runny yolk mixing into the savory oatmeal is pure magic.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze the oatmeal base (without eggs) for up to 1 month.
- Reviving: Reheat gently with a splash of broth or milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens with a light lemon vinaigrette cut through the richness of the oatmeal perfectly, adding a fresh, crisp contrast.
- Sautéed mushrooms and spinach — Adding a side of garlicky mushrooms and wilted spinach makes the meal feel even more substantial and adds an earthy, savory depth.
- Buttered sourdough toast — A thick slice of crunchy, buttered sourdough is perfect for scooping up every last bit of creamy oatmeal and runny egg yolk.
Drinks
- A rich, dark roast coffee — The bold, slightly bitter notes of a good coffee complement the savory, fatty flavors of the sausage and cheese beautifully, making for a truly satisfying breakfast experience.
- Freshly squeezed orange juice — The bright, citrusy sweetness provides a lovely, refreshing counterpoint to the hearty, savory notes in the bowl.
- A spicy Bloody Mary — If it’s a weekend brunch, the savory, spicy cocktail mirrors the flavors in the oatmeal and turns the meal into a real celebration.
Something Sweet
- Fresh berries with a dollop of yogurt — After a savory main, a small bowl of sweet, juicy berries with creamy yogurt feels light, refreshing, and provides the perfect sweet finish.
- A warm, flaky fruit pastry — A simple apple turnover or a warm croissant with jam offers a buttery, sweet contrast that rounds out the meal on a comforting note.
- Dark chocolate and a cup of tea — A single square of high-quality dark chocolate with a cup of Earl Grey tea is a sophisticated, not-too-sweet way to end your breakfast.
Top Mistakes to Avoid
- Mistake: Using quick oats instead of old-fashioned. Quick oats break down too easily and will turn your beautiful savory oatmeal into a gluey, unappealing porridge. The texture just won’t be right.
- Mistake: Overcooking the eggs. The goal is runny yolks! They create a luxurious sauce when mixed into the oatmeal. If you overcook them, you lose that wonderful richness and texture.
- Mistake: Skipping the toasting step for the oats. Taking that extra minute to toast the oats in the sausage fat adds a deep, nutty flavor and helps the grains stay separate and creamy.
- Mistake: Not seasoning at the end. The sausage and broth add salt, but you still need to taste and adjust at the end. A final crack of black pepper and a pinch of salt can make all the difference.
Expert Tips
- Tip: Make a double batch for meal prep. Cook the savory oatmeal base (sausage and oats) and store it in the fridge. In the morning, reheat a portion in a small pan, make a well, crack in an egg, and cook covered until the egg is done. It’s a lifesaver on busy weekdays.
- Tip: Get creative with your mix-ins. Stir in a handful of spinach or kale during the last 2 minutes of cooking the oats, or add some diced roasted red peppers for a touch of sweetness and color.
- Tip: Use the sausage fat as your cooking oil. If your sausage is particularly fatty, you might not need to add the initial tablespoon of oil. The rendered fat is packed with flavor and is perfect for cooking the onions and toasting the oats.
- Tip: For a crispier top, use the broiler. If you love a bit of texture, after adding the final cheese, pop the skillet under the broiler for the last minute of cooking to get a beautifully browned, bubbly cheese crust.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can easily swap the pork sausage for a plant-based alternative or even use crumbled, seasoned tofu or tempeh. Just make sure to use vegetable broth instead of chicken broth to keep it fully vegetarian. The cooking process remains exactly the same, and you’ll still get a wonderfully savory and satisfying bowl.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water to loosen the oatmeal back to a creamy consistency. I don’t recommend reheating the eggs, as they will become rubbery. It’s best to add a fresh fried or poached egg when serving the leftovers.
Can I use steel-cut oats instead?
You can, but it will change the cooking time and texture significantly. Steel-cut oats take much longer to cook and require more liquid. You’d need to simmer them for about 20-25 minutes after adding the broth, and the final texture will be much chewier and less creamy. It’s a great option if you prefer that heartier bite, but just plan for the extra time.
My oatmeal is too thick. What can I do?
No problem at all! Simply stir in a little more warm broth or a splash of milk until it reaches your desired consistency. Oatmeal continues to thicken as it sits, so it’s always better to have a little extra liquid on hand to adjust at the end.
What other cheeses work well in this recipe?
This is a very flexible recipe when it comes to cheese! Gruyère would add a lovely nutty flavor, pepper jack would bring a little heat, and even feta or goat cheese crumbled on top at the end would be delicious. Use what you love and what you have in your fridge—it’s hard to go wrong.
Sausage And Egg Breakfast Oatmeal
Make this savory Sausage and Egg Breakfast Oatmeal for a protein-packed, one-pan meal. Ready in 30 minutes! Get the easy recipe here.
Ingredients
For the Ingredients
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1 tbsp olive oil or butter
-
200 g pork breakfast sausage (casings removed)
-
1 small yellow onion (finely diced)
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2 cloves garlic (minced)
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120 g old-fashioned rolled oats
-
480 ml chicken or vegetable broth
-
60 ml whole milk or cream
-
4 large eggs
-
50 g sharp cheddar cheese (grated)
-
2 tbsp fresh chives (chopped)
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½ tsp smoked paprika
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Salt and black pepper (to taste)
Instructions
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Start by preheating your oven to 190°C (375°F) if you plan to finish the eggs in the oven. Place your oven-safe skillet over medium heat and add the olive oil or butter. Once it’s shimmering, add the sausage, using your wooden spoon to break it up into small, bite-sized crumbles. Cook for about 5-6 minutes, until it’s nicely browned and cooked through.01
-
Add the finely diced onion to the skillet with the sausage and cook for another 4-5 minutes, until the onion has softened and turned translucent. Stir in the minced garlic and cook for just 30 seconds more—until it’s fragrant but not browned.02
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Now, stir in the rolled oats. Toast them in the skillet with the sausage and onions for about 1-2 minutes, stirring constantly.03
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Pour in the broth and the milk or cream, and add the smoked paprika. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 8-10 minutes, stirring occasionally.04
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Once the oatmeal has thickened to a creamy consistency, stir in about three-quarters of the grated cheddar cheese. Season with salt and plenty of black pepper to taste. Now, use the back of a spoon to create four small wells in the surface of the oatmeal.05
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Carefully crack an egg into each well. If you’re finishing in the oven, transfer the skillet to the preheated oven and bake for 6-8 minutes, until the egg whites are set but the yolks are still runny. If using the stovetop method, cover the skillet tightly with a lid and cook on the lowest heat for 5-7 minutes.06
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Remove the skillet from the heat. Sprinkle the remaining cheese and the fresh chives over the top. Let it sit for a minute. Serve immediately.07
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