breakfast and brunch

Sausage and Egg Breakfast Bowl

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.
10 min
PREP TIME
20 min
COOK TIME
560
CALORIES
7
INGREDIENTS
4
Servings

INGREDIENTS

  • 1 pkg (45 g) organic poutine gravy mix (club house)
  • 1 1/2 cup (375 ml) quick cooking oats
  • 2 cups (500 ml) loosely packed spinach leaves
  • 3/4 cup (175 ml) shredded old Cheddar cheese
  • 8 pork breakfast sausages (about 200 g)
  • 1 tbsp (15 ml) butter
  • 4 eggs

Preparation

  • 1 Prepare gravy as directed on package; keep warm.
  • 2 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.
  • 3 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.
  • 4 Spoon oatmeal into bowls; top with eggs and sausages. Serve with remaining gravy.
  • 5 Test Kitchen Tip:
    • Instead of fried, top savoury oatmeal with any other of your favourite style of eggs – poached, soft-boiled or scrambled.

NUTRITION INFORMATION

(per Serving)

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