Sausage, Egg, and Cheese Savory Oatmeal Bake
This Sausage, Egg, & Cheese Savory Oatmeal Bake is packed with everything you need to start the day out right. A drizzle of basil aioli on top makes this breakfast option even tastier.
By Sarah Golibart Gorman
Ingredients
1 lb breakfast sausage*
3 cups oats
½ cup flour
6 eggs*
2 cups milk or milk substitute
1 cup cheese* (any kind), shredded
1 tsp baking powder
1 tsp salt
½ medium onion*, diced
2-3 cloves garlic, minced*
2 bell peppers*, diced
1 bag of greens, chopped* (spinach or kale)
2-3 shredded zucchini or squash*
Pint of cherry tomatoes*, sliced in half
Basil Aioli
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Preheat oven to 375. I always forget to grease a large casserole dish when I make this and it turns out fine, but you could grease your casserole dish at this point.
Heat a few tablespoons of oil in a pan or skillet and add onions. Cook until carmelized. Add minced garlic and stir until fragrant.
Add sausage to the pan and brown. Once everything is cooked, turn off heat. Add chopped greens to the top of the cooked meat and cover with a lid to allow the greens to wilt.
You could mix your wet ingredients and dry ingredients separately and then combine them, but I just toss everything in a large bowl and mush it all up. So, if you’re feeling reckless like me, add all remaining ingredients (except shredded zucchini and cherry tomatoes) to a large bowl and mix to combine. Add meat mixture and wilted greens and mix.
In the bottom of a large casserole dish, spread out shredded zucchini. Add oat mixture and top with halved cherry tomatoes.
Bake for 60 minutes, or until center is no longer jiggly and the top is brown and crispy. Finally, give yourself a high five or a hug — you just prepped yourself a nourishing, veggie filled breakfast situation that will help you and your family start each day with protein and veggies. And that is an accomplishment.
