Beef, Mushroom and Greens Savory Oats
Italian-Style Ground Beef sausage, mushrooms, and parmesan cheese make for a breakfast or brunch chock-full of flavor. Add vibrant and peppery greens to complete the meal.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
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Step 1
Prepare Italian-Style Beef Sausage. Add mushrooms; cook 5 to 7 minutes until mushrooms are soft and begin to brown. Keep warm.
Cooking Tip:
Italian-Style Beef Sausage: Combine 1 pound Ground Beef (93% lean or leaner), 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon ground coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper, 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 2
In medium saucepan, add milk, broth and salt. Bring to a boil over high heat. Stir in oats, reduce heat; simmer 20 to 25 minutes until oatmeal is tender and most liquid has been absorbed, stirring often.
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Step 3
Stir in sausage mixture and Swiss chard to oatmeal mixture. Cook 5 minutes until chard is wilted. Stir in parmesan and Worcestershire; season with salt and pepper, as desired. Divide between four bowls. Garnish with additional parmesan cheese, as desired.
Nutrition Information
395 Calories
4.8g SAT FAT
37g PROTEIN
5.1 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 395 Calories; 108.9 Calories from fat; 12.1g Total Fat (4.8 g Saturated Fat; 0.2 g Trans Fat; 1.4 g Polyunsaturated Fat; 4.9 g Monounsaturated Fat;) 80 mg Cholesterol; 769 mg Sodium; 33.8 g Total Carbohydrate; 4.8 g Dietary Fiber; 37.3 g Protein; 5.1 mg Iron; 295 mg Potassium; 0.9 mg NE Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 6.5 mg Zinc; 23.5 mcg Selenium; 98.5 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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