\n<\/p>\n
<\/p>\nSavory Steel Cut Oats for breakfast is loaded with protein and provides a good dose of fiber, which will keep you feeling satisfied longer.<\/p>\n<\/noscript>Savory Steel Cut Oats<\/h2>\nIf you never had savory oats, think of hearty grits or risotto! This breakfast for one is made with breakfast sausage, mushrooms, Parmesan and a runny egg and can easily be doubled or quadrupled. It\u2019s a delicious alternative to sugary fruit-topped oatmeal, like these Instant Pot Steel Cut Oats, Banana Nut Protein Oats, or this Peanut Butter Oatmeal Bowl.<\/p>\n<\/p>\n<\/noscript><\/p>\nThis steel cut oats recipe is the perfect addition to your weekday winter breakfast rotation. The earthy mushrooms pair so well with the sausage, and a sprinkling of parmesan adds that umami flavor that\u2019s hard to resist. And the runny egg on top is the icing on the cake. Bonus: Since the bowl is made with quick cooking steel cut oats, it\u2019s ready in less than 10 minutes.<\/p>\nAre steel cut oats healthier than rolled oats?<\/h2>\nAll oats are nutrition-packed, but steel cut oats are a bit healthier than rolled and quick cooking oats. The difference between the three types is how they\u2019re processed. Since steel cut are the least processed, they also have the highest fiber and protein content and rank the lowest on the glycemic index, meaning they will impact your blood sugar less. They take the longest to cook and are the heartiest oat with a chewier texture compared to the others.<\/p>\nSavory Steel Cut Oatmeal Bowl Ingredients<\/h2>\n\nOats:<\/strong> I used Bob\u2019s Red Mill quick cooking steel cut oats for a faster cook time. If you can\u2019t find them, regular steel cut oats will work \u2013 they will just take longer to make.<\/li>\nBreakfast Sausage:<\/strong> I used Trader Joe\u2019s raw chicken breakfast sausage, but feel free to use whatever you can find. Turkey sausage would also be good.<\/li>\nButter<\/strong> to grease the pan<\/li>\nMushrooms:<\/strong> Chop four medium baby bella mushrooms.<\/li>\nSalt and Pepper<\/strong> for seasoning<\/li>\nParmesan:<\/strong> Mix one tablespoon into the oatmeal and sprinkle the other on top.<\/li>\nEgg:<\/strong> Fry one egg \u2013 you want it to be runny.<\/li>\nChives:<\/strong> Garnish with chives, but they\u2019re optional, so skip them if you wish.<\/li>\n<\/ul>\nHow to Make Savory Steel Cut Oats<\/h2>\n\nOatmeal:<\/strong> Cook the oats in the microwave according to the package directions, adding more or less water depending on your desired consistency.<\/li>\nSausage:<\/strong> Cook the sausage on medium heat in a skillet coated with oil. Transfer it to a bowl and cover it to keep it warm once cooked.<\/li>\nMushrooms:<\/strong> Melt a teaspoon of butter in the skillet and saut\u00e9 the mushrooms, salt, and pepper for four minutes. Add the sausage back to the skillet and cook for another 30 seconds.<\/li>\nSavory Oatmeal Bowl:<\/strong> Mix the remaining butter, a pinch of salt, and a tablespoon of parmesan into the oats. Top them with the sausage, mushrooms, cheese, egg, and chives.<\/li>\n<\/ul>\nVariations:<\/h2>\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there\u2019s still plenty of protein<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/p>\nMore Oats Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Savory Steel Cut Oatmeal Bowl<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nSavory Steel Cut Oats<\/h2>\n6<\/span><\/p>\n\n302<\/span> Cals<\/span><\/span>\n9<\/span> Protein<\/span><\/span>\n50.5<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>5<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Savory Steel Cut Oats for breakfast is loaded with protein and provides a good dose of fiber, which will keep you feeling satisfied longer.<\/p>\n
If you never had savory oats, think of hearty grits or risotto! This breakfast for one is made with breakfast sausage, mushrooms, Parmesan and a runny egg and can easily be doubled or quadrupled. It\u2019s a delicious alternative to sugary fruit-topped oatmeal, like these Instant Pot Steel Cut Oats, Banana Nut Protein Oats, or this Peanut Butter Oatmeal Bowl.<\/p>\n
<\/p>\n
<\/noscript><\/p>\nThis steel cut oats recipe is the perfect addition to your weekday winter breakfast rotation. The earthy mushrooms pair so well with the sausage, and a sprinkling of parmesan adds that umami flavor that\u2019s hard to resist. And the runny egg on top is the icing on the cake. Bonus: Since the bowl is made with quick cooking steel cut oats, it\u2019s ready in less than 10 minutes.<\/p>\nAre steel cut oats healthier than rolled oats?<\/h2>\nAll oats are nutrition-packed, but steel cut oats are a bit healthier than rolled and quick cooking oats. The difference between the three types is how they\u2019re processed. Since steel cut are the least processed, they also have the highest fiber and protein content and rank the lowest on the glycemic index, meaning they will impact your blood sugar less. They take the longest to cook and are the heartiest oat with a chewier texture compared to the others.<\/p>\nSavory Steel Cut Oatmeal Bowl Ingredients<\/h2>\n\nOats:<\/strong> I used Bob\u2019s Red Mill quick cooking steel cut oats for a faster cook time. If you can\u2019t find them, regular steel cut oats will work \u2013 they will just take longer to make.<\/li>\nBreakfast Sausage:<\/strong> I used Trader Joe\u2019s raw chicken breakfast sausage, but feel free to use whatever you can find. Turkey sausage would also be good.<\/li>\nButter<\/strong> to grease the pan<\/li>\nMushrooms:<\/strong> Chop four medium baby bella mushrooms.<\/li>\nSalt and Pepper<\/strong> for seasoning<\/li>\nParmesan:<\/strong> Mix one tablespoon into the oatmeal and sprinkle the other on top.<\/li>\nEgg:<\/strong> Fry one egg \u2013 you want it to be runny.<\/li>\nChives:<\/strong> Garnish with chives, but they\u2019re optional, so skip them if you wish.<\/li>\n<\/ul>\nHow to Make Savory Steel Cut Oats<\/h2>\n\nOatmeal:<\/strong> Cook the oats in the microwave according to the package directions, adding more or less water depending on your desired consistency.<\/li>\nSausage:<\/strong> Cook the sausage on medium heat in a skillet coated with oil. Transfer it to a bowl and cover it to keep it warm once cooked.<\/li>\nMushrooms:<\/strong> Melt a teaspoon of butter in the skillet and saut\u00e9 the mushrooms, salt, and pepper for four minutes. Add the sausage back to the skillet and cook for another 30 seconds.<\/li>\nSavory Oatmeal Bowl:<\/strong> Mix the remaining butter, a pinch of salt, and a tablespoon of parmesan into the oats. Top them with the sausage, mushrooms, cheese, egg, and chives.<\/li>\n<\/ul>\nVariations:<\/h2>\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there\u2019s still plenty of protein<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/p>\nMore Oats Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Savory Steel Cut Oatmeal Bowl<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nSavory Steel Cut Oats<\/h2>\n6<\/span><\/p>\n\n302<\/span> Cals<\/span><\/span>\n9<\/span> Protein<\/span><\/span>\n50.5<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>5<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This steel cut oats recipe is the perfect addition to your weekday winter breakfast rotation. The earthy mushrooms pair so well with the sausage, and a sprinkling of parmesan adds that umami flavor that\u2019s hard to resist. And the runny egg on top is the icing on the cake. Bonus: Since the bowl is made with quick cooking steel cut oats, it\u2019s ready in less than 10 minutes.<\/p>\n
All oats are nutrition-packed, but steel cut oats are a bit healthier than rolled and quick cooking oats. The difference between the three types is how they\u2019re processed. Since steel cut are the least processed, they also have the highest fiber and protein content and rank the lowest on the glycemic index, meaning they will impact your blood sugar less. They take the longest to cook and are the heartiest oat with a chewier texture compared to the others.<\/p>\n
<\/noscript><\/noscript><\/noscript><\/p>\nMore Oats Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Savory Steel Cut Oatmeal Bowl<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nSavory Steel Cut Oats<\/h2>\n6<\/span><\/p>\n\n302<\/span> Cals<\/span><\/span>\n9<\/span> Protein<\/span><\/span>\n50.5<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>5<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful! If you\u2019ve tried this healthy Savory Steel Cut Oatmeal Bowl<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nSavory Steel Cut Oats<\/h2>\n6<\/span><\/p>\n\n302<\/span> Cals<\/span><\/span>\n9<\/span> Protein<\/span><\/span>\n50.5<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>5<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
6<\/span><\/p>\n\n302<\/span> Cals<\/span><\/span>\n9<\/span> Protein<\/span><\/span>\n50.5<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>5<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n302<\/span> Cals<\/span><\/span>\n9<\/span> Protein<\/span><\/span>\n50.5<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>5<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>5<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>12<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>17<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\u00bc<\/span> cup<\/span> quick cooking steel cut oats<\/span>, such as Bob\u2019s Red Mill<\/span><\/li>\nOlive oil spray<\/span><\/li>\n2<\/span> ounces<\/span> raw chicken breakfast sausage<\/span>, I used Trader Joe\u2019s<\/span><\/li>\n2<\/span> teaspoons<\/span> unsalted butter<\/span><\/li>\n4<\/span> medium<\/span> baby bella mushrooms<\/span>, chopped<\/span><\/li>\nKosher salt<\/span><\/li>\nFreshly ground black pepper<\/span><\/li>\n2<\/span> tablespoons<\/span> Parmesan cheese<\/span>, divided<\/span><\/li>\n1<\/span> large<\/span> egg<\/span><\/li>\nChopped fresh chives<\/span>, for garnish (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIn a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
In a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and\/or add extra water to reach your desired consistency. (I used about 2\/3 cup water for creamy oats).<\/span><\/p>\n<\/li>\n\nMeanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n\nRemove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n\nRemove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n\nAdd 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n\nAdd the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n\nTransfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Meanwhile, spray a medium skillet with oil.<\/p>\n<\/li>\n
Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don\u2019t overcook or it will become rubbery).<\/p>\n<\/li>\n
Remove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.<\/p>\n<\/li>\n
Add 1 teaspoon butter to the skillet. \u00a0When melted, add the mushrooms, a pinch of salt and pepper, to taste. Saut\u00e9 mushrooms for 4 minutes.<\/p>\n<\/li>\n
Add the sausage back to the skillet, stir to combine and cook 30 seconds.<\/p>\n<\/li>\n
Transfer cooked oats to a bowl, add remaining teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.<\/span><\/p>\n<\/li>\n\nTop with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl. <\/span><\/p>\n<\/li>\n\nAdd the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Add the remaining tablespoon Parmesan cheese and chives, if using.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\nVegetarian:<\/strong> Omit the sausage<\/li>\nDairy Free:<\/strong> Omit the parmesan cheese<\/li>\nEgg Free:<\/strong> Omit the egg, there’s still plenty of protein<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Serving: <\/span>1<\/span>bowl<\/span><\/span>, <\/span>Calories: <\/span>302<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>50.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Sodium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>9.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>12.5<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>oatmeal with egg, oatmeal with sausage, savory oatmeal, savory oats, savory steel cut oats<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
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