Make Your Mornings Easier with this Sausage Egg & Cheese Savory Baked Oatmeal Meal Prep

Make breakfast sausage using ground pork or any ground meat.

In a large bowl, add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 and 1/2 teaspoons rubbed sage, and 1 tablespoon brown sugar. Mix well.

Add 1 lb ground pork to the bowl and mix until the seasonings are well distributed throughout the meat.

Dice 1 medium-sized green bell pepper and 1 small onion into small pieces.

Heat a skillet over medium-high heat and add 1 tablespoon oil.

Add the sausage to the skillet, spreading it out to maximize contact with the heat. Cook for 1-2 minutes until browned.

Flip the sausage and break it into small pieces as it cooks through.

Once browned and cooked, transfer the sausage to a plate.

Add another tablespoon of oil to the skillet and then add the diced peppers and onions. Sprinkle with salt and cook for 3-5 minutes until browned.

Remove the skillet from heat and let the vegetables cool.

In a large bowl, crack 2 eggs and beat until smooth.

Add 2 cups 2% milk and 1 cup cottage cheese to the eggs and stir to combine.

Add 3 cups rolled oats, 1/2 cup oat flour, 1 teaspoon baking powder, and 1/2 teaspoon salt to the mixture and stir until combined.

Add the cooked sausage and the sautéed peppers and onions to the mixture.

Stir in 1 cup shredded cheddar cheese until evenly distributed.

Spray a 13x9 casserole dish with oil and spread the oatmeal mixture evenly in the dish.

Bake in the oven at 375°F (190°C) for 40-45 minutes or until set in the center. Check at 30 minutes and cover with foil if browning too quickly.

Let the baked oatmeal cool before cutting into 6 slices. Cut down the center and then cut into thirds in the opposite direction.

Store in the fridge for up to 5 days, or double up on servings if desired.

Equipment Needed

Spice Level:

Allergens