1 cup rolled oats
12 ounces broccoli florets
1 tablespoon extra virgin olive oil, plus 1 teaspoon
¼ teaspoon salt, plus more for topping
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
1 (4 pack) Greenridge Farm Kale & Asiago Chicken Sausage, sliced
grated parmesan cheese, for topping
crushed red pepper flakes, for topping
Preheat oven to 425 F. Cook 1 cup rolled oats (in water) according to package directions.
Meanwhile on a baking sheet, season broccoli with 1 tablespoon olive oil, salt, pepper, garlic powder. Cook for 25 min, until crispy, set aside.
In a medium nonstick skillet, cook the sliced chicken sausage in 1 teaspoon of olive oil, until warmed through and slightly brown, set aside.
In the same medium skillet, fry 4 eggs until over easy.
To assemble, divide cooked oatmeal, broccoli and chicken sausage between 4 bowls. Top each bowl with 1 cooked egg, salt, parmesan and crushed red pepper to taste.
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