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A bowl of rice topped with soft-boiled eggs, sautéed vegetables, cherry tomatoes, and chili oil, surrounded by fresh ingredients and kitchen utensils on a rustic table.
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Savory Oatmeal Recipe with Sausage and Mushrooms

Savory oatmeal for grown-ups 🍳 Jammy soft-boiled egg, blistered cherry tomatoes, browned breakfast sausage, and chili crisp on top. This is what breakfast looks like when you stop eating it out of obligation. Save this for the Saturday morning you actually want to sit down for.
Prep Time10 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 2 (1 large bowl per serving)
Calories: 735kcal
Author: Dee Broughton

Equipment

  • large skillet
  • Small saucepan for the oats
  • small pot for the eggs
  • Spider or slotted spoon
  • Bowl of ice water
  • Timer

Ingredients

For the Soft Boiled Eggs:

  • 4 large eggs

For the Oatmeal:

  • 2 cups chicken broth
  • 1 cup old fashioned rolled oats
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Skillet Mixture:

  • 8 oz breakfast sausage bulk
  • 1 tbsp avocado oil
  • 1 cup baby bella mushrooms quartered
  • 1 cup cherry tomatoes
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach

For Garnish:

  • chili crisp to taste
  • 2-3 green onions sliced

Instructions

Soft Boil the Eggs

  • Bring a pot of water to a boil over medium-high heat. Lower the eggs in with a spoon. Boil for exactly 6 minutes. Transfer immediately to an ice bath and let cool for 3 minutes. Peel carefully and set aside.
    Three brown eggs are submerged in a metal bowl filled with ice water and ice cubes, placed on a wooden floor next to oats, green onions, and ground black pepper.

Cook the Oatmeal

  • Pour chicken broth into a small saucepan. Bring to a boil over medium-high heat. Add the oats, salt, and pepper. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the oats are creamy and have absorbed most of the liquid. Remove from heat, cover, and let sit for 5 minutes.
    A stainless steel pot filled with cooked oatmeal sits on a wooden surface, surrounded by a jar of oats, a plate of black pepper, green onions, and a pot lid.

Brown the Sausage

  • Crumble sausage into a large skillet over medium heat. Cook for about 5 minutes, breaking apart, until browned through with no pink remaining. Remove to a plate and set aside.

Sauté the Vegetables

  • Add avocado oil to the same skillet. Add mushrooms and season with salt and pepper. Sauté for 4-5 minutes until lightly browned — don't crowd the pan.
    Cooked ground beef in a black skillet sits on a wooden surface, surrounded by eggs, pepper, and a striped cloth.
  • Add cherry tomatoes and cook 3-4 minutes until blistered, pressing gently with a spatula near the end to release their juices. Add spinach and stir until wilted, about 1 minute. Remove from heat.
    A black skillet on a wooden floor contains sautéed cherry tomatoes, spinach, and mushrooms. Eggs, black pepper, and a dish towel are nearby.

Assemble the Bowls

  • Divide oatmeal between two bowls. Top with the vegetable mixture and sausage. Halve the eggs and place 2 halves on each bowl. Drizzle with chili crisp and scatter with green onions.
    A bowl of oatmeal topped with sautéed vegetables, ground meat, tomatoes, green onions, and two soft-boiled eggs with runny yolks, placed on a wooden surface.

Notes

  • Store oatmeal, sausage, and vegetables in separate airtight containers for up to 3 days. Reheat oatmeal on the stovetop with a splash of broth.
  • Cook fresh eggs for leftovers — soft-boiled eggs don't reheat well.
  • Do not substitute instant oats; they collapse under the toppings.
  • For a spicier bowl, use hot breakfast sausage or extra chili crisp.

Nutrition

Serving: 1serving | Calories: 735kcal | Carbohydrates: 36g | Protein: 38g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 414mg | Sodium: 2338mg | Potassium: 1124mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3865IU | Vitamin C: 28mg | Calcium: 146mg | Iron: 6mg