I like to think of oats as a blank canvas that I can top with all different ingredients. Typically you find oatmeal with sweet fruits, granola, warm cinnamon, and maybe some honey or brown sugar. Although that’s got my mouth watering I’m going a different route today! Savory oatmeal…say what?!
When I was making my weekly menu I was stuck on what grain to throw in for dinner. Quinoa is one of my favs but I needed to switch it up. Steel cut oats are such a great way to get your whole grains in…which got me thinking how can I make them into a brinner dish?! Then I thought…brussels sprouts and poached eggs…yum! We love breakfast sausage in this house, however I wanted to get a bit fancier so I opted for chicken sausage. I like to use raw chicken sausage and pull bite size pieces from the casing then I cook it right in with the brussels sprouts. You can also get pre-cooked sausage, just slice and warm it in the pan when the brussels sprouts are just about done.
Eggs your way!
In my opinion runny yolk is the perfect touch, I love to break it with my fork and mix it all up…it’s creamy and delish! This dish will still be awesome with eggs anyway you prefer, if you’re taking this as leftovers the next day scrambled is a safe choice!
Toppings
If you like a kick, sriracha is a great addition. I also can’t live without cheese so I like to sprinkle a little Pecorino Romano on top for a salty nutty flavor.
This savory oatmeal is a quick and easy idea for brinner! It's a great way to get your whole grains and veggies in and a fun spin on a classic breakfast item!
Ingredients
- 10 ounces brussels sprouts, ends removed and quartered
- 1 tablespoon extra virgin olive oil
- 10 ounces raw chicken sausage (2 links)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1 1/3 cups cooked steel cut oats
- sriracha to taste *optional
- pecorino romano to taste *optional
Instructions
- Cook 1 cup steel cut oats according to the package (usually 1 cup of raw oats yields 1 1/3 cup cooked oats).
- Meanwhile in a large nonstick skillet add brussels sprouts and olive oil. Cook on med-high heat for 5 minutes, stirring frequently. Halfway through add salt, pepper and garlic powder. Pull small pieces of chicken from the casing and add to the brussels sprouts, keeping heat on high. Cook for about 7 minutes until all pink is gone, stirring frequently.
- Meanwhile bring egg poacher water to a boil. Once the chicken sausage has about 3 minutes left drop eggs into the poacher and cook just enough for a runny yolk or to your preference.
- Assembly: Divide the brussels sprouts and sausage between 4 bowls. To each bowl add 1/3 cup cooked oats and 1 egg, top with sriracha and cheese if desired.
Nutrition: Yield: 4 servings, Serving Size : 1 bowl
Amount Per Serving: Calories: 284 Total Fat: 10g, Saturated Fat: 2g, Cholesterol: 33mg, Sodium: 398mg, Total Carbohydrate: 35g, Fiber: 7g, Sugars: 3g, Protein: 15g
