Sausage and Egg Breakfast Bowl
By: Club House Kitchens
Made With:
Cheddar and gravy in oatmeal? Oh yes, we did! This savoury twist on the usual oats is excellent topped with eggs and sausage as a big bowl brunch main. Switch up the sausage for another fave, if preferred, such as meatless sausage, bacon or ham.
Cheddar and gravy in oatmeal? Oh yes, we did! This savoury twist on the usual oats is excellent topped with eggs and sausage as a big bowl brunch main. Switch up the sausage for another fave, if preferred, such as meatless sausage, bacon or ham.
Key products
Instructions
Instructions
- Prepare gravy as directed on package; keep warm.
- In medium saucepan, bring 2 cups (500 ml) water and 1 cup (250 ml) of the gravy to a boil; stir in oats and spinach, reduce heat to low and simmer, stirring occasionally for 3 minutes. Remove from heat; stir in Cheddar cheese. Cover and set aside.
- Meanwhile, cook sausages in lightly greased nonstick skillet over medium heat, turning occasionally, until no longer pink inside, 5 to 7 minutes. Transfer to plate and keep warm. Wipe out pan and return to medium heat; melt butter. Break eggs into skillet; cook to preferred firmness, turning once for over-easy or medium, 3 to 5 minutes.
- Spoon oatmeal into bowls; top with eggs and sausages. Serve with remaining gravy.
Test Kitchen Tip: Top savoury oatmeal with any other of your favourite style of eggs – poached, soft-boiled or scrambled.
