Savory Breakfast Sausage Oatmeal

Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It’s gluten-free, optionally dairy-free and a great make-ahead breakfast idea.

Bowl of savory oatmealSavory Oatmeal with Breakfast Sausage

Oatmeal is often thought of as a sweet food. But have you ever thought of making it savory? We love this savory breakfast oatmeal made with breakfast sausage, cheddar and green onions. You can even put an egg on it, if you’d like! It’s prepared almost the same way as regular oatmeal, but with added savory flavor like red and green onions, extra salt and garlic powder. We use ground breakfast sausage (from our Butcherbox) but you can use chopped up fully cooked breakfast sausage (either pork or chicken) if you prefer.

What is Needed for this Breakfast Sausage Oatmeal?

Toppings for savory oatmeal recipe

Are oats gluten free?

Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!

How to Make Old Fashioned Rolled Oats?

We are recommend to make old fashioned rolled oats with two methods: stove top or instant pot! The stove top is the quickest method, and is included in the recipe below, with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!

Check out this post for everything you need to know about cooking oatmeal, including how to cook it in the Instant Pot.

Bowl full with savory oatmeal breakfast

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5.0 rating
2 reviews

Savory Breakfast Sausage Oatmeal

Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It's gluten-free, optionally dairy-free and a great make-ahead breakfast idea.

Yield 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Recipe Type: breakfast, meal prep
Cuisine gluten-free, dairy-free option

Author: Lexi's Clean Kitchen
Scale This Recipe


  • 4 cups water or stock (veggie or chicken)
  • 2 cups (old fashioned) rolled oats
  • 1/2 red onion, diced very fine
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon oil
  • 1 lb. ground breakfast sausage
  • 3 green onions, sliced and divided
  • 1/2 cup cheddar cheese
  • cooked sunny side up or poached eggs (optional)


  1. In a pot over medium heat bring water/stock to a boil.
  2. Add oats, red onion, salt and garlic powder, stir to combine and and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
  3. Meanwhile heat a skillet over medium-high heat. When hot add oil and ground breakfast sausage. Cook until the sausage is brown. Remove sausage to a plate lined with paper towel (or a clean kitchen towel) and let excess fat drain.
  4. Divide oatmeal into 4 bowls and top with sausage, green onions, cheese and eggs, if desired. If cooking for meal prep do not add cheese until after it has be re-heated.

Recipe Notes

  1. Can omit cheese and add in 1 tablespoons of nutritional yeast into the oatmeal if looking for a "cheesy" taste.


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Savory Breakfast Sausage Oatmeal

This Sheet Pan Kielbasa Sausage and Sauerkraut Dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it’s largely hands-off cooking which means more time in your life! It’s Paleo and Whole30 friendly and will be a hit with the whole family.

Sheet Pan Sausage and Veggies

Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

Another Sheet Pan Dinner for the win! We love the unique flavor combination in this Sheet Pan Kielbasa Sausage and Sauerkraut Dinner! The cauliflower, potatoes and smoky kielbasa are complimented nicely with the sweet apples and sour sauerkraut. It’s easy to throw together using only a sheet pan and your oven! This would also make a good meal prep lunch as well! Make a double batch to serve as dinner and few make ahead portions or make the whole batch for lunches.

And sauerkraut is a great way to get a nice hit of probiotics naturally so we always love to sneak in these foods whenever possible. Plus, if you’ve never tried the combo of salty sausage with sweet apples and umami sour sauerkraut, we promise you’ll love it.

Sheet pan sausage and vegetables

Whenever we make sheet pan recipes we always try to harness what makes this oft overlooked cooking tool amazing: it produces perfectly cooked food that doesn’t require much attention other than to set a timer and add in ingredients. The recipe sometimes indicates moving the food around the sheet pan, and this is because depending on how you position the food it uses different cooking techniques. In this recipe we first have the cauliflower, potatoes and apples spread out evenly on a pan so that they can roast. Next we have you pile them close together to finish cooking with the power of steam and add the kielbasa, with a splash of oil on top to help bring the flavor all together. And finally we like cooking the kielbasa whole because it gets a nice crisp skin.

Kielbasa sheet pan recipes

Tips for sheet pan cooking:

What is Kielbasa

Polish kielbasa is traditionally made from ground pork. Kielbasa (from Polish kiełbasa) is any type of meat sausage from Poland, and it’s a staple of Polish cuisine.

What are the best sausages to buy

We purchased natural nitrate free Kielbasa at Whole Foods. If that isn’t an option we like to shop organic and local whenever possible for our sausage! Ask your local butcher if you can’t find the quality you want in your local market.

Kielbasa and sauerkraut dinner

If you like this recipe, try these other sheet pan meals:

5.0 rating
3 reviews

Sheet Pan Kielbasa and Sauerkraut Dinner

This Sheet Pan Kielbasa and Sauerkraut Dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it's largely hands-off cooking which means more time in your life! It's Paleo and Whole30 friendly and will be a hit with the whole family.

Yield 4
Prep Time 15 minutes
Cook Time 43 minutes
Total Time 1 hour

Author: Lexi
Scale This Recipe


  • 1 onion, sliced
  • ½ head medium cauliflower (about 12 ounces), cut into florets
  • 12 small baby yukon gold potatoes (about 1” big), halved
  • 2 fuji, or other crisp apple, cored and cut into 6 pieces each
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper (optional)
  • 1-12 ounce polish kielbasa
  • 1-½ cups sauerkraut, semi drained


  1. Pre-heat oven to 400ºF.
  2. On a sheet pan combine onion, cauliflower, potatoes, apples, oil and all the spices and toss to combine and then spread out evenly.
  3. Bake for 25 minutes, stirring halfway through.
  4. Remove and move all of the vegetables towards the middle of the sheet pan, creating a small pile. Place kielbasa on top and drizzle the sausage with a bit of avocado oil and place back in the oven for 15 minutes.
  5. Remove from oven and place 1-½ cups of sauerkraut on one side of the sheet tray and continue to bake until the sauerkraut is just slightly warmed, about 3 minutes.
  6. Remove and let sit until the kielbasa is cool enough to handle, about 2 minutes. Slice kielbasa into ¼” slices on the bias and divide sausage and veggies into four portions. Serve with whole grain mustard.

Recipe Notes

  1. If Whole30 check to make sure your kielbasa is compliant.


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Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

Paleo Breakfast Hash (Whole30 compliant, no added sugar, grain-free, gluten-free) | Lexi's Clean Kitchen

This Loaded Paleo Breakfast Hash is such a delicious hash for weekend BRUNCH or when you are craving breakfast for dinner! The spicy chicken sausage and bacon pair so perfectly with the sweet potato, onions, and peppers. It can be eaten as is for a veggie and protein filled breakfast, or topped with an egg!

Sweet potato hash paleoLoaded Paleo Breakfast Hash

Normally when preparing sweet potatoes for breakfast I make these Roasted Cinnamon Sweet Potato Home Fries. But today, seeing as it was a ‘breakfast for dinner’ kind of night, I decided to be adventurous. I loaded up my skillet and cooked up a hash that was a huge hit. This loaded hash with eggs and hot sauce… I think I could be in heaven!

Ingredients Needed:

Paleo Breakfast Hash recipe

This would also be a great make ahead breakfast idea that you can prep ahead of time on a Sunday and enjoy the next three mornings, with or without eggs! It’s great because it’s packed with veggies, protein and fat and will keep you satisfied for the whole morning!

Sweet Potato Hash Paleo

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0.0 rating

Loaded Paleo Breakfast Hash

Yield 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Author: Lexi
Scale This Recipe


  • 1 1/2 teaspoons extra-virgin olive oil (or oil of choice)
  • 2 cloves garlic, minced
  • 1 large sweet potato, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 cup fresh organic spinach
  • 1 tomato, finely chopped
  • Optional: 2 organic chicken sausages, pre-cooked and sliced
  • Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste


  1. In a large skillet, sauté oil and garlic over medium heat for 1 minute.
  2. Add in sweet potato and cook for 5 minutes, or until the potato starts to soften.
  3. Add in peppers, onion, and tomato and cook for an additional 10-15 minutes, stirring often. If you want to reduce the cooking time, cover the pan at this stage until the sweet potato is fork tender.
  4. Mix in chopped sausage, bacon, salt and pepper and let cook for 5 minutes.
  5. Mix in fresh spinach, and cook for an additional 2-3 minutes, or until the spinach has wilted.
  6. Taste and adjust seasoning as desired. Remove from heat and serve hot.
  7. Optional: Top with fresh organic over easy eggs

Recipe Notes

  • *To get your eggs perfect, cook them slow over medium/low heat with the pan covered.
  • *Photos updated April, 2016.


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Loaded Paleo Breakfast Hash

Sausage Peppers and Onions | Lexi's Clean Kitchen

This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.

How to make Sausage and PeppersSausage, Peppers, and Onions

Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.

This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.

Chicken Sausage and Peppers with cauliflower rice

It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!

How to make Sausage and Peppers

Sausage Peppers and Onions on a plate

You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!

Like this easy skillet recipe? Try these other favorite one pan meals!

4.5 rating
6 reviews

Sausage, Peppers, & Onions

Yield 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Author: Lexi
Scale This Recipe



  1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
  2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
  3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
  4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
  5. Bring to a boil then reduce heat and let simmer for 10 minutes.
  6. Taste and adjust spices as desired.
  7. Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

Recipe Notes

  • *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.


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Sausage, Peppers, and Onions

Breakfast Burritos Freezer Friendly | Lexi's Clean Kitchen

These Freezer Breakfast Burritos are the perfect grab and go breakfast filled with all of your favorite breakfast fixings! They are great when cooking for others or for when you needed a meal prep breakfast ready to go! They’re customizable based off of what you love and easy to make.

Unwrapped freezer breakfast burritoFreezer Breakfast Burritos Recipe

Monday mornings come fast after a long weekend, but that doesn’t mean you shouldn’t have a healthy, filling breakfast. Cue the make ahead Freezer Breakfast Burritos! These burritos can be customized to your liking, frozen ahead of time and heated up for a handheld on-the-go breakfast! The prep doesn’t really take that long, and when you pull one of these from the freezer you’ll be thanking yourself you did it. I stuffed my burrito with home fries, ground Spicy Italian Sausage, bacon, fluffy scrambled eggs and beans for the ultimate protein packed quick and easy breakfast! But feel free to get creative and add your favorite burrito add-ins!

Meal Prep Breakfast Burrito Filling Ideas

The truth is you can put just about anything you like in your meal prep breakfast burritos. The trick is to make sure the filling is too wet, or else it will make the burrito soggy. Here are some of the filling ideas we used for our breakfast burritos, but feel free to get creative.

Breakfast Burritos Freezer Friendly | Lexi's Clean KitchenHow to Store Freezer Breakfast Burritos

The first tip I have to offer is to make sure that when you assemble your burritos that the filling isn’t very hot. Let it cool slightly before packing it. The quicker you can get this to freeze, the better.

Once you’ve assembled and wrapped your burritos in either plastic wrap or aluminum foil, lay them on a sheet pan to flash freeze in your freezer. Once they’re fully frozen, place them in a tightly sealed bag for long term storage. You can store these up to 3 months in the freezer.

How to Heat them Up

To reheat, unwrap them and place on a plate with the seam side down. Reheat in a microwave for 2-4 minutes until heated through, or place in a toaster oven and bake for 15 minutes, or until heated through.

Breakfast Burritos Freezer Friendly | Lexi's Clean KitchenIf you like this meal prep recipe, check out these others:

If you like this breakfast recipe, check out these others:

5.0 rating
1 reviews

Freezer-Friendly Breakfast Burritos

Yield 8
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Author: Lexi
Scale This Recipe


    Classic Home Fries from page 42 of the Lexi's Clean Kitchen Cookbook

    • 2 cloves garlic, minced
    • 1 large onion, diced small
    • 1 green bell pepper, diced small
    • 1 red bell pepper, diced small
    • 2 tablespoons ghee, butter, or oil of choice
    • 4 medium russet potatoes
    • 1 teaspoon garlic granules
    • 1 teaspoon paprika
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • Optional: 1/8th teaspoon cayenne pepper


    • 1 package nitrate-free bacon, cooked according to package instructions
    • 1 cup cheddar cheese, more as desired
    • 2 tablespoons scallions
    • 1 Spicy Italian Sausage, casing removed
    • 1 15-ounce can black beans
    • 4 eggs, soft scrambled
    • 1 package gluten-free tortillas or tortillas of choice
    • 1 avocado, diced
    • 1 tablespoon scallions, sliced thin


    1. Pre-heat oven to 375 °F.
    2. Heat the ghee in a large ovenproof skillet over medium heat until hot, about 5 minutes.
      Add the minced garlic, diced onion, and diced pepper to the skillet. Cook stirring often, until the vegetables are slightly soft, about 5 minutes.
    3. Add in the potatoes and cook stirring often for about 10 minutes. Add more ghee here if the potatoes are sticking to the pan.
    4. Add in spices and mix until well combined.
    5. Place in the oven and bake for 25 minutes or until the potatoes are soft, tender and golden brown.
    6. Let cool slightly. Place in a bowl and set aside for assembly.
    7. While the potatoes bake, cook the bacon, the sausage, and the scrambled egg in three separate skillets.
    8. For the Italian sausage, heat a medium skillet with ghee or oil of choice. Add the sausage to the pan and cook until fully cooked through and no pink remains. Once cooked through, remove from heat and let cool slightly. Place sausage in a food processor and pulse once or twice. Pour into a bowl.
    9. Assemble: Lay a tortilla flat. Place home fries, bacon, sausage, black beans, scallions, and avocado in the center of the tortilla. Fold in the sides and roll, making sure to use your fingers to keep in all of the filling while rolling. Either eat right away or wrap individually in tinfoil, freeze or refrigerate to enjoy for later!

    Recipe Notes

    1. Refrigerator: The burrito will last for 3-4 days.
    2. Freezer: The burrito will last for up to three months. To thaw the frozen burritos, remove the tinfoil and place the burrito on a microwave-safe plate. Microwave for 60-90 seconds, or until warmed through. You can also thaw the burrito in the oven: pre-heat oven to 375 °F and bake for 30 minutes in the tinfoil, or until warmed through.


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