Savoury Oatmeal & Sausage Scramble Bowl

This combo of steel cut oats and scrambled eggs makes a gourmet yet wholesome breakfast.

  • Prep time: 5 min
  • Makes: 1 serving
  • Cook time: 0 min

Nutritional Information


  • Calories 590
  • Fat 37 g
  • Saturated Fat 11 g
  • Cholesterol 698 mg
  • Carbohydrate 28 g
  • Fiber 6 g
  • Sugars 6 g
  • Protein 36 g
  • Sodium 1100 mg
  • Potassium* 590 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


2 tsp / 10 mL
butter or vegetable oil
3/4 cup / 175 mL
Prestige Ultra™ Liquid Whole Egg
1 portion / 1
Savoury Steel Cut Oats (see below)
1 tbsp / 15 mL
vegetable oil
1/4 cup / 60 mL
Crumbled Cooked Sausages (see below)
1/3 cup / 75 mL
Sautéed Peppers and Onions (see below)
1/4 cup / 60 mL
toasted corn (optional)
1/2 cup / 125 mL
baby arugula leaves
Shredded Parmesan cheese, chopped green onion and balsamic drizzle (optional)


  1. Heat butter in a small skillet set over medium-low heat; add eggs and softly scramble until just about set (about 2 minutes).
  2. Meanwhile, reheat oats in the microwave on High for 30 seconds; crumble into the scrambled eggs and stir gently to combine.
  3. On the flat top or a medium skillet brushed with vegetable oil, reheat crumbled sausage and pepper-onion mixture separately. (Toast corn in a separate area as well, if using.)
  4. Portion egg and oatmeal scramble into a serving bowl. Top with warm sausage crumbles and pepper mixture. Add baby arugula and corn (if using). Garnish with cheese and parsley; drizzle with balsamic glaze (if using).


  • Customize and add colour to bowls with additional vegetable toppings such as blanched broccoli spears, sautéed mushrooms, diced tomatoes etc.
  • Balsamic drizzle (a prepared, thickened balsamic vinegar glaze) adds a unique touch of sweetness that contrasts nicely with peppery arugula and mild sausage in this bowl.

Step by Step Scramble Bowls

Scramble Base

Scrambled Prestige Ultra Liquid Whole Egg and steel cut oats

Topping Layer 1

Add cooked sausage, peppers and onion

Topping Layer 2

Add baby arugula and corn

Optional Garnish

Shredded Parmesan, green onions and balsamic drizzle

Advance Preparation

  • Prep time: 5 min
  • Makes: 1 serving
  • Cook time: 0 min


Savoury Steel Cut Oats:

2 tbsp / 30 mL
olive or vegetable oil
2 cups / 500 mL
steel cut oats
6 cups / 1.5 L
warm sodium-reduced chicken broth
2 cups / 500 mL
warm 2 % milk
1/2 tsp / 2 mL
fresh ground pepper

Additional Toppings:

1 1/2 lb / 750 g
turkey or pork breakfast sausages, casings removed
2 / 2
large red peppers, thinly sliced
1 / 1
large sweet onion, quartered and sliced
1 tbsp / 15 mL
olive or vegetable oil


  1. Savoury Steel Cut Oats: Heat the oil in a large, heavy stockpot set over medium heat. Add oats, and toast for 2 to 3 minutes or until lightly browned and fragrant. Stir in warm chicken broth and milk. Bring to a simmer; cook, stirring occasionally for 45 to 50 minutes or until liquids are absorbed and oatmeal is creamy. Portion oatmeal into a greased, 12-cup muffin pan. Chill until set. Remove oatmeal "cups" and transfer to an airtight container and reserve in refrigerator for up to 3 days. Makes 12 portions.
  2. Additional Toppings: Remove sausage from casings and crumble into a large skillet set over medium heat. Sauté until browned and cooked through. Cool and reserve in the refrigerator for up to 3 days. Makes 3 cups (750 mL).
  3. Sauté peppers and onion in oil in a large skillet until browned and tender. Reserve in the refrigerator for up to 3 days. Makes about 4 cups (1 L).


  • As the oatmeal thickens near the end of the cooking time, it will need more frequent stirring to prevent sticking.

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