Make-Ahead Savory Breakfast Bake with Original Porridge Oats & Healthy Grains, Sausage, Cherry Tomatoes, and Fresh Rosemary
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
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 9x13 oven-safe dish instead of a muffin pan
Prep time : 10 minutes
Cook time : 45 minutes
Servings : 12