High protein breakfast bars packed with broccoli, eggs, cheese, and chicken sausage! The ultimate savory breakfast for a filling, satisfying, and easy grab-and-go meal!

These breakfast bars were inspired by the Vital Farms breakfast bars. I wanted to get some extra protein and extra veggies for more fiber and nutrients in them, so I decided to make my own at home! I am SO happy about how these turned out. The texture and flavor are on point, and they’re the easiest breakfast to have on hand.

Plus, these make the best meal prep for a busy week! Prepping something like this saves so much time and energy in the mornings- it’s one of my favorite healthy habits to do for myself!

These breakfast bars are made with:

  • Broccoli
  • Chicken breakfast sausage links
  • Eggs
  • Cheddar cheese
  • Oat flour

Plus some simple seasonings- that’s it!! 5 main ingredients for an amazing and healthy breakfast.

These bars pack in over 20g of protein each! A huge bonus to the amazing flavor- these will keep you full and energized for busy mornings!

Can I make these vegetarian?

I have not tested these without the chicken sausage. I believe the final result should be fine if you omit the sausage- but just know it will definitely cut down on the amount of protein these bars provide.

Can I make these dairy free?

You can certainly try if you have a good dairy free cheese you like that melts well! The cheese does act as a binder for the bars, so it needs to be able to melt like regular cheese. The cheddar also adds an amazing flavor to the bars, so you’ll want to use a cheese that does that same!

I am SO excited for you guys to make these savory breakfast bars. I am so happy with how these turned out and I think you guys are really going to love them!! If you give them a try, be sure to leave a rating and comment below! Enjoy 🙂

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Gluten Free High Protein Broccoli Breakfast Bars

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 bars 1x
  • Category: Breakfast


Broccoli, cheddar, and chicken sausage breakfast bars. High in protein, gluten fee, and easy!


  • 1 tbsp olive or avocado oil
  • 8 pre-cooked chicken sausage breakfast links, sliced into coins (I used these)
  • 3 cups broccoli, cut into small florets
  • 3/4 tsp sea salt, divided
  • 1/2 tsp black pepper, divided
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 8 eggs
  • 1/3 cup oat flour
  • 1/2 tsp baking powder
  • 1 cup shredded cheddar cheese, divided


  1. Heat a large pan over medium heat with the oil. Once hot, add the chicken sausage and the broccoli. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, plus the onion powder and garlic powder. Cook, stirring occasionally, until broccoli is tender and chicken sausage is slightly crisped, about 5-7 minutes. Remove from heat and set aside to cool.
  2. Preheat oven to 350°F and line an 8×8″ baking dish with parchment paper.
  3. In a large bowl, whisk the eggs. Stir in 1/2 tsp sea salt, 1/4 tsp pepper, the oat flour, the baking powder, and 1/2 cup of the cheese. Fold in the broccoli and chicken sausage mixture.
  4. Pour the mixture into your lined baking dish. Sprinkle the remaining cheese on top. Bake for 27-30 minutes, until center is set. Allow to slightly cool before slicing- leftovers can be stored in the refrigerator for up to 5 days.

Breakfast, Gluten Free, Recipes


Apr 7, 2022

Gluten Free High Protein Broccoli Breakfast Bars

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Danielle says:

    Hi Mia! Is there a good sub for the oat flour in these?

  2. Sarah says:

    Yummm, can’t wait to try this!! Do you like these leftovers cold or reheated? And for team reheated, what do you think would be the best warming method? Air fryer? Stove top?

  3. pam says:

    Could these be prepared the night before and then baked in the morning? (Thinking this would be great on Easter morning before the big meal later in the day). Thanks!

    • Mia Swinehart says:

      Hi Pam! I have no tested doing that, but it may work ok! They are still just as good the day after baking, though if you would just like to reheat them!

  4. Cass L says:

    Could I use regular flour instead of oat flour? Can’t wait to try this!

    • Mia Swinehart says:

      I haven’t tried it so it’s hard for me to say how it will turn out!! Let me know if you do 🙂

  5. Ashley says:

    Can these be frozen?

  6. Paige says:

    I’m pregnant and not a huge fan of eggs, but have been trying to sneak them in more and these were so delicious. I didn’t mind the eggs one bit! I used almond flour instead of oat since it’s what I had and I’m sure it made the texture slightly less fluffy, but they came out great. Thank you for this! Keeping it in the rotation!

  7. Kim says:

    I made these veggie with fresh onions, no sausage and put the mixture in silicone muffin cups and they turned out perfectly!! Also used GF all-purpose instead and it worked great.

  8. Alizah says:

    If I want to half the recipe, would I half every ingredient?

    • Mia Swinehart says:

      Hi Alizah, yes you would! The only thing is, I am not sure what size baking dish you would need, and it may require a shorter baking time so you will have to play around a bit!

  9. Tara says:

    Could frozen hash browns be added to this recipe?

  10. zig says:

    i wanted to share because i made this recipe and it’s incredible!!!!
    i was a little nervous because i changed quite a few things.
    I swapped out the oat flour for regular, the sausage for field roast vegan apple & maple mini sausages (all 12), the cheddar cheese for daiya cheddar cheese, and made them as muffins instead of bars. cooked them for about 28 mins and WOW.
    For a stressed out phd student this is a great thing to put into my rotation. thank you so much!!

  11. Megan says:

    This was really good! I used regular flour since I was too lazy to blend oats lol and I used turkey sausage. Overall it was really delicious. I did overcook mine so I suggest keeping an eye on it between the time she states above! Thank you for this recipe I will be making this more! Fingers crossed my little boys love it too.

  12. Rachel says:

    I am so in love with this scrumptious breakfast. It was extremely simple to create in my kitchen but tastes amazing!

  13. Ashley says:

    So yummy! I don’t usually love breakfast sausage but this one was delicious. Breakfast is my favorite meal to prep because it’s so easy to end up eating junk – these were simple to make and I usually have most of the ingredients on hand. I didn’t have oat flour so I used the same amount of almond flour and they turned out great.

  14. Heidi says:

    Has anyone used frozen broccoli florets? I have a bunch that needs to be used and I can’t wait to try these!

  15. Leslie Key says:

    Tried this by halving all of the ingredients and baking in a loaf pan with beyond meat breakfast sausage links, just egg, chao cheese, and frozen broccoli.

    Came out fantastic and we’ll be working this into our breakfasts regularly.

  16. Gabriella says:

    Yum! I added a splash of milk, used 10 eggs & 1/4 cup of Kodiak Buttermilk Flapjack mix. Delicious!

  17. Kierstin L Wilson says:

    Mia, these are so great, thank you!
    I use regular flour and it works fine, same measurements.
    The third time I made them, I used broccoli stems, zucchini, and kale because that’s what I had on hand and it was so good.

    I also like adding crushed red chile flakes, paprika and fresh cracked pepper.

  18. Katie M says:

    Can you share the nutrition information please? Or is it here somewhere and I’m missing it? Thanks!

  19. Sophia says:

    Question! What’s the nutritional content of these? Thank you!!

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Simple. Attainable. Gathered Nutrition.