Savory Oatmeal

Savory oatmeal with egg, bacon, and cheese

The Spruce / Leah Maroney 

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Serving: 1 serving
Yield: 1 bowl
Nutritional Guidelines (per serving)
735 Calories
48g Fat
46g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 735
% Daily Value*
Total Fat 48g 61%
Saturated Fat 23g 116%
Cholesterol 298mg 99%
Sodium 2028mg 88%
Total Carbohydrate 46g 17%
Dietary Fiber 7g 26%
Total Sugars 2g
Protein 31g
Vitamin C 3mg 15%
Calcium 217mg 17%
Iron 4mg 24%
Potassium 580mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Oatmeal is not just great with cinnamon and raisins or maple syrup and apples—it can be a really delicious base for a filling, savory breakfast too. With the addition of elements of a classic diner breakfast, this bowl will keep you full throughout the morning, thanks to the protein from the fried eggs and fiber from the oats. Bacon, scallions, and cheddar cheese make for a salty, cheesy, flavorful dish that is also customizable. Oats are so versatile: Try it with other veggies, fresh herbs, olive oil, or even a drizzle of hot sauce to make this recipe your own. It's perfect for when you don't want a sweet breakfast and want to include this heart-healthy grain. (You could even make this recipe for dinner.)

Ingredients

  • 3 strips bacon, diced

  • 1 cup water

  • 1 large scallion, chopped, whites and green parts separated

  • 1 tablespoon unsalted butter

  • 1 teaspoon kosher salt, or more to taste

  • 3/4 cup quick-cooking oats

  • 1 large egg

  • Freshly ground pepper, to taste

  • 2 tablespoons heavy cream

  • 2 tablespoons shredded cheddar cheese

  • 1 teaspoon Sriracha, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for savory oatmeal

    The Spruce / Leah Maroney

  2. Sauté the diced bacon in a small skillet until crispy. Remove with a slotted spoon and place on a paper-towel-lined plate to drain; leave the grease in the pan and set aside.

    Cooked bacon in a cast-iron skillet

    The Spruce / Leah Maroney 

  3. Bring the water to a boil in a small saucepan along with the whites of the scallion, the butter, and 1 teaspoon of the salt. 

    Water boiling in a saucepan with scallions and butter

    The Spruce / Leah Maroney 

  4. Stir in the quick-cooking oats and cook for 2 to 3 minutes or until soft. Cover and set aside.

    Quick-cooking oats in a saucepan with butter and scallions

    The Spruce / Leah Maroney 

  5. While the oats are cooking, place the skillet with the bacon grease over medium-low heat. Add the egg and season with salt and black pepper. Cook for about 3 minutes or until the whites have set and the yolk is still runny, basting with the hot bacon grease to slightly set the top of the egg. Leave the egg in the pan and set aside. (The egg will continue to cook.)

    Fried egg cooking in a cast-iron pan

    The Spruce / Leah Maroney

  6. Heat the heavy cream in the microwave for about 40 seconds or until hot. Spoon the warm oatmeal into your serving bowl and pour the hot cream over the top. 

    Warm oatmeal in a serving bowl with hot cream

     The Spruce / Leah Maroney

  7. Top the oatmeal with the shredded cheddar cheese and then the egg, bacon bits, and scallion greens. 

    Oatmeal with shredded cheddar, egg, bacon bits, and scallion greens

     The Spruce / Leah Maroney

  8. Serve immediately with more salt and pepper, if desired. You can also add a drizzle of Sriracha hot sauce if you like. 

Tips

  • The egg will continue to cook as it sits in the hot pan off of the heat, so make sure to remove it from the heat a little before it has reached your desired doneness.
  • If you don't have quick-cooking oats, you can always lightly process regular old-fashioned oats to break them up a bit. This will help them cook more quickly.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.

Recipe Variations

  • Super greens with onions and goat cheese: Sauté a handful of cooked spinach and kale with some minced garlic and olive oil. Caramelize some onions in a little butter. Stir the spinach into the oatmeal and top with the caramelized onions, crumbled goat cheese, and fried egg.
  • Spicy chorizo, cilantro, and avocado: Brown some chorizo and top the oatmeal with the cooked chorizo, fried egg, chopped cilantro, and sliced avocado. Squeeze on a little lime for brightness.
  • Fried mushrooms with garlic and Parmesan: Slice two cremini mushrooms (or any mushroom of your choice) and then brown in a little olive oil along with some minced garlic. Caramelized them and add to your oatmeal along with a fried egg, scallions, and a sprinkling of Parmesan cheese.