Make-Ahead Savoury Breakfast Bake with Porridge Oats & Healthy Grains


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, it's a risotto, using 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

Even better? YOU MAKE THEM THE NIGHT BEFORE. Just spoon the cooked mixture into the greased muffin apn, cover it in plastic wrap, take it out of the fridge the next day whenever you're ready, and bake.

And something else I discovered over the course of testing the recipe? 

After they're baked, they freeze beautifully. Every 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)


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 9x13 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!