• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kelly Neil

  • Home
  • Blog
  • Recipes
  • Portfolio
    • Horizontal Portfolio
    • Vertical Portfolio
  • Work With Me
  • Contact
Home » Blog » Breakfast & Brunch » Make-Ahead Breakfast Cups With Oats, Sausage, Cherry Tomatoes, And Rosemary

Make-Ahead Breakfast Cups With Oats, Sausage, Cherry Tomatoes, And Rosemary

December 7, 2017 By Kelly Leave a Comment

  • Share
  • Tweet
  • Pin
  • Email

MAKE HOLIDAY PREP EASIER

You know what I love? Anything that makes my life easier.

When I was brainstorming recipes for Rogers Grains, one thing I kept coming back to was – how can I make holiday prep easier? And ta-da! The recipe for my Make-Ahead Savoury Breakfast Bake with Rogers Original Porridge Oats & Healthy Grains was born.

ESSENTIALLY RISOTTO WITH OATS INSTEAD OF RICE

With butter, parmesan, cooked crumbled sausage, cherry tomatoes, and fresh rosemary, they are so simple to make and, you only use one pot and a muffin pan. Less dishes definitely makes my life easier.

MAKE AHEAD THE NIGHT BEFORE

Just spoon the cooked mixture into the greased muffin pan, cover it in plastic wrap, take it out of the fridge the next day whenever you’re ready, and bake.

WE’VE BEEN EATING THEM EVERY MORNING

After they’re baked, they freeze beautifully. Each morning, I take one of the individual bakes out of the freezer, re-heat it, and serve it as a side with my daughter’s scrambled eggs.

Saving time and prepping ahead is, in my opinion, a key component for a stress-free holiday season. Make these versatile little guys ahead of time and fire them in the oven for Christmas Day breakfast with scrambled eggs and coffee, on a platter for Boxing Day brunch gatherings, or, as a New Year’s Eve appetizer.

LET’S MAKE YOUR LIFE EASIER SHALL WE?

Make-Ahead Savory Breakfast Bake with Original Porridge Oats & Healthy Grains, Sausage, Cherry Tomatoes, and Fresh Rosemary

Ingredients :

1 ½ cups (375 mL) uncooked pork sausage

4 cups (1 L) chicken stock (no-added salt chicken stock optional)

2 cups (500 mL) ROGERS ORIGINAL PORRIDGE OATS & HEALTHY GRAINS

½ tsp. (2.5 mL) salt

½ cup (125 mL) Parmesan cheese, grated

3 tbsp. (45 mL) butter

1 cup (250 mL) cherry tomatoes, quartered

1 tbsp. (15 mL) fresh rosemary, chopped

Cooking spray or butter to grease muffin pan

Directions :

Generously grease a 12-cup muffin pan with cooking spray or butter. Squeeze sausages out of their casings into a large, heavy-bottomed pot, breaking up with a spoon. Cook sausage pieces over medium-high heat until browned, about 10 minutes. With a slotted spoon, remove sausage from pot and set aside.

To the same pot, add chicken stock and turn heat to high. Bring chicken stock to a boil then add Rogers Original Porridge Oats & Healthy Grains and salt. Cover, reduce heat to medium-low, and cook oats 8-10 minutes or until chicken stock is absorbed. Remove from heat.

Add Parmesan cheese and butter to cooked oats. Stir a few times until cheese is mixed through and butter has melted.

Add cooked sausage, cherry tomatoes, and fresh rosemary to oats. Stir well to combine. Divide oats evenly between prepared muffin cups. Cover muffin pan with plastic wrap and place in refrigerator overnight.

The next morning, preheat oven to 350º F (180º C) and bake, 23-25 minutes. Serve warm. Store leftovers in an airtight container in refrigerator or freeze for later use. Baking option – Bake oats family-style in a 9×13 oven-safe dish instead of a muffin pan

Prep time : 10 minutes

Cook time : 45 minutes

Servings : 12

*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, we truly have been eating the Make-Ahead Savoury Breakfast Bake cups every day!

  • Share
  • Tweet
  • Pin
  • Email

Filed Under: Breakfast & Brunch Tagged With: oats, rosemary, sausage, tomatoes

You Might Also Like:

A pie crust filled with roasted butternut squash pie filling.

Roasted Butternut Squash Pie Filling

An oval platter of Bacon Fat-Roasted Beets With Double Smoked Bacon And Shallots.

Bacon Fat-Roasted Beets With Double Smoked Bacon And Shallots

A close up overhead shot of old fashioned apple pan dowdy after baking in the dish.

Old Fashioned Apple Pan Dowdy

Previous Post: « Chocolate-Espresso Bark
Next Post: Elodie’s Eggnog »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi! I’m Kelly Neil.

I'm a food photographer, recipe developer, and freelance writer based in my hometown of Dartmouth, Nova Scotia, Canada and I love to bake! If you love simple, classic baking recipes (with occasional healthy or savoury dishes thrown in for good measure) then you are in the right place. My blog is filled with my food photography, and easy comfort food recipes I love. To read more about me and to see who I've worked with check out my Work With Me page...

Follow Me On

Search for recipes

Fall Favourites!

Spicy apple galette with coffee glaze on a wooden table.

Spicy Apple Galette With Coffee Glaze

Mini pumpkin cranberry muffins on a marble board.

Mini Pumpkin Cranberry Muffins (dairy free)

A bowl of apple cider cornflake crisp.

Apple Cider Cornflake Crisp

Sign up for exclusive recipes and tips

Cold Weather Comfort

A hand reaching in to pick up a salt shaker to use on a bowl of minestrone soup.

Easy Minestrone Soup With Chickpeas And Rice (vegan)

Tom Yum Soup with Chimichurri-Marinated Shrimp, and Vegetables

A bowl of Dutch oven beef stew with summer savory.

Dutch Oven Beef Stew With Summer Savory

Copyright © 2019 · Foodie Pro Theme On Genesis Framework · WordPress · Log in