If you’ve ever wanted a savory twist on oatmeal, this Sausage and Egg Oatmeal is your answer. It’s creamy, satisfying, and packed with flavor—perfect for breakfast or any cozy meal. This savory oatmeal recipe turns humble oats into a hearty, stick-to-your-ribs dish in under 20 minutes.
Nothing beats a great Sausage and Egg Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Sausage and Egg Oatmeal
- Flavor-packed twist: Savory sausage, creamy oats, and runny egg create a rich, comforting bowl.
- Versatile & forgiving: Use any sausage type and adjust seasonings to your taste.
- Quick & easy: Ready in under 20 minutes, perfect for busy mornings.
- Keeps you full: Balanced protein, fiber, and fats provide steady energy.
Ingredients & Tools
- 1 tbsp olive oil or butter
- 2 pork or turkey sausage links, casings removed
- 1/2 small yellow onion, finely chopped
- 1 garlic clove, minced
- 1 cup old-fashioned rolled oats
- 2 cups chicken or vegetable broth
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Tools: Medium saucepan, skillet, wooden spoon, measuring cups/spoons
Notes: The quality of your broth really makes a difference here—it adds so much depth to the oats. And don’t skip the Parmesan! It melts into the oatmeal, creating a wonderfully creamy, umami-rich base that ties everything together.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 29 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use old-fashioned rolled oats for the best texture. Quick oats can turn mushy too fast, and steel-cut oats take much longer to cook. Rolled oats give you that perfect creamy-yet-chewy consistency that holds up well with the other ingredients.
- Don’t be shy with seasoning. Oats are like a blank canvas—they really soak up flavors. Taste as you go and adjust the salt and pepper. If you like a bit of heat, a pinch of red pepper flakes added with the garlic works wonders.
- Choose a broth you enjoy drinking. Since the oats cook in the broth, its flavor is front and center. A good-quality, low-sodium broth gives you control over the salt level and ensures a rich, savory result.
- Let the eggs be the star. A runny yolk mixing into the savory oats is pure magic. For the best experience, use fresh eggs and cook them just until the whites are set but the yolk is still gloriously runny.
How to Make Sausage and Egg Oatmeal
Step 1: Heat the olive oil or butter in a medium saucepan over medium heat. Add the sausage (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for about 4–5 minutes, until it’s nicely browned and cooked through. You’ll notice the fat rendering out—that’s flavor gold for the next step!
Step 2: Add the finely chopped onion to the sausage in the pan. Sauté for another 3–4 minutes, until the onion turns soft and translucent. Now stir in the minced garlic and cook for just 30 seconds more, until it’s fragrant. Be careful not to burn the garlic—it can turn bitter quickly.
Step 3: Pour in the rolled oats and stir everything together, letting the oats toast slightly in the savory sausage drippings for about a minute. This toasting step really deepens the nutty flavor of the oats and helps them stay creamy without becoming gluey.
Step 4: Slowly add the broth, stirring continuously to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. Cook for 5–7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the consistency is thick and creamy.
Step 5: While the oatmeal is simmering, cook your eggs. Heat a lightly oiled skillet over medium heat and crack the eggs into the pan. Cook for 2–3 minutes until the egg whites are set but the yolks are still runny. You can cover the pan for a minute to help the tops set without flipping.
Step 6: Once the oatmeal is ready, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and plenty of black pepper to taste. The Parmesan will melt beautifully into the oats, making them extra creamy and rich.
Step 7: Divide the savory oatmeal between two bowls. Top each portion with a fried egg, letting that gorgeous yolk sit right on top. Garnish with fresh parsley or chives if you like, for a pop of color and freshness. Serve immediately—and don’t forget to break that yolk and let it run into every delicious bite!
Storage & Freshness Guide
- Fridge: Store oatmeal base (without egg) in an airtight container up to 3 days.
- Freezer: Not recommended—texture can become grainy.
- Reviving: Reheat with a splash of broth or water; top with a fresh fried egg.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the oatmeal, adding a fresh, crisp contrast that balances the meal perfectly.
- Buttered sourdough toast — There’s nothing like a crunchy, chewy slice of sourdough to scoop up any leftover savory oats and runny egg yolk. It’s the ultimate comfort combo.
- Sautéed mushrooms with thyme — Earthy mushrooms cooked with a little garlic and fresh thyme add another layer of savory depth that complements the sausage beautifully.
Drinks
- A hot cup of black coffee — The bitterness of strong coffee contrasts wonderfully with the creamy, savory notes of the oatmeal, making each bite and sip feel even more satisfying.
- Freshly squeezed orange juice — A glass of bright, slightly sweet OJ provides a refreshing counterpoint to the rich, savory flavors and cleanses the palate between bites.
- Herbal tea like peppermint or chamomile — If you’re enjoying this for a relaxed weekend brunch, a light herbal tea adds a soothing, aromatic element without overpowering the dish.
Something Sweet
- Warm cinnamon apples — Sliced apples sautéed with a touch of butter, cinnamon, and a drizzle of honey offer a sweet, spiced finish that rounds out the savory breakfast experience.
- Dark chocolate-covered almonds — Just a few of these provide a satisfying crunch and a hint of sweetness that doesn’t feel too heavy after a hearty meal.
- Greek yogurt with honey and berries — A small bowl of creamy yogurt with a drizzle of honey and fresh berries is light, refreshing, and the perfect sweet note to end on.
Top Mistakes to Avoid
- Overcooking the oats. If you let the oatmeal simmer for too long, it can become gluey and lose its pleasant texture. Take it off the heat when it’s creamy but still has a slight chew.
- Using the wrong type of oats. Steel-cut oats require much more liquid and time, while instant oats will turn to mush. Stick with old-fashioned rolled oats for the ideal consistency.
- Skipping the toasting step. Giving the oats a quick toast in the sausage drippings adds a nutty depth that you’ll really miss if you skip it. It only takes a minute but makes a big difference.
- Cooking the eggs until the yolks are hard. The runny yolk is meant to mix into the oatmeal, creating a luscious sauce. If you overcook the eggs, you lose that wonderful richness.
Expert Tips
- Tip: Make a double batch of the savory oatmeal base (without the eggs) and store it in the fridge for up to 3 days. When you’re ready to eat, simply reheat a portion in a saucepan with a splash of broth or water, then top with a freshly fried egg. It’s meal prep magic!
- Tip: For extra flavor, try browning the sausage with a pinch of fennel seeds or smoked paprika. These spices complement the sausage beautifully and add another layer of complexity to the dish.
- Tip: If you want a creamier texture, stir in a tablespoon of cream or a pat of butter at the end, along with the Parmesan. It adds a luxurious richness that makes this feel like a restaurant-quality breakfast.
- Tip: Customize your toppings! Try adding sliced avocado, a drizzle of hot sauce, or even some crispy bacon bits. Savory oatmeal is incredibly adaptable, so make it your own.
FAQs
Can I use a different type of sausage?
Absolutely! Pork, turkey, chicken, or even a plant-based sausage all work wonderfully here. Just make sure to adjust the cooking time if needed—some plant-based options cook faster. The key is using a sausage with good flavor, as it will season the entire dish. If using a milder sausage, you might want to add a bit more garlic or some dried herbs like oregano or thyme to boost the savoriness.
What can I use instead of eggs for a vegetarian version?
For a vegetarian take, you can skip the eggs or replace them with a soft-cooked tofu scramble seasoned with turmeric and black salt for an eggy flavor. You could also top it with sautéed spinach or roasted cherry tomatoes for extra color and texture. The oatmeal itself is easily made vegetarian by using plant-based sausage and vegetable broth.
Can I make this recipe dairy-free?
Yes, easily! Just omit the Parmesan cheese or use a dairy-free alternative. The savory oatmeal will still be delicious thanks to the flavorful broth and sausage. You might want to add a splash of nutritional yeast for a cheesy, umami note, or finish with a drizzle of olive oil for richness.
How do I store and reheat leftovers?
Store any leftover oatmeal (without the egg) in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to the saucepan to loosen it up, as oats tend to thicken when chilled. I don’t recommend freezing, as the texture can become grainy. Always fry a fresh egg when serving leftovers for the best experience.
Is this suitable for meal prep?
It’s great for meal prep! Cook the sausage and oatmeal base (through Step 6) and store it in individual containers. When ready to eat, reheat the oatmeal and fry a fresh egg to top it. This way, the egg yolk stays runny and the oatmeal retains its perfect texture. It’s a lifesaver on busy mornings!
Sausage And Egg Oatmeal
Make delicious Sausage and Egg Oatmeal in 20 minutes! This savory breakfast recipe is packed with protein and flavor. Try this easy twist on oatmeal today!
Ingredients
For the Ingredients
-
1 tbsp olive oil or butter
-
2 pork or turkey sausage links (casings removed)
-
1/2 small yellow onion (finely chopped)
-
1 garlic clove (minced)
-
1 cup old-fashioned rolled oats
-
2 cups chicken or vegetable broth
-
2 large eggs
-
1/4 cup grated Parmesan cheese
-
Salt and black pepper (to taste)
-
Fresh parsley or chives (for garnish (optional))
Instructions
-
Heat the olive oil or butter in a medium saucepan over medium heat. Add the sausage (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for about 4–5 minutes, until it’s nicely browned and cooked through.01
-
Add the finely chopped onion to the sausage in the pan. Sauté for another 3–4 minutes, until the onion turns soft and translucent. Now stir in the minced garlic and cook for just 30 seconds more, until it’s fragrant.02
-
Pour in the rolled oats and stir everything together, letting the oats toast slightly in the savory sausage drippings for about a minute.03
-
Slowly add the broth, stirring continuously to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer. Cook for 5–7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the consistency is thick and creamy.04
-
While the oatmeal is simmering, cook your eggs. Heat a lightly oiled skillet over medium heat and crack the eggs into the pan. Cook for 2–3 minutes until the egg whites are set but the yolks are still runny.05
-
Once the oatmeal is ready, remove it from the heat and stir in the grated Parmesan cheese. Season with salt and plenty of black pepper to taste.06
-
Divide the savory oatmeal between two bowls. Top each portion with a fried egg, letting that gorgeous yolk sit right on top. Garnish with fresh parsley or chives if you like, for a pop of color and freshness.07
Not what you're looking for?
