Savory Bacon and Mushroom Oatmeal with Runny Eggs Recipe
Introduction
Savory oatmeal transforms the classic breakfast staple into a hearty, flavorful meal. Packed with crispy bacon, sautéed mushrooms, and melted cheddar, this dish is perfect for those who crave something warm and satisfying any time of day.
Ingredients
- 4 slices bacon, cut into 1-inch pieces
- 4 oz. baby bella mushrooms, sliced
- 1 red bell pepper, chopped
- Kosher salt
- Freshly ground black pepper
- 2 cups water
- 1/4 cup milk, any kind
- 1 1/4 cups old fashioned rolled oats
- 3/4 cup shredded cheddar, plus more for serving
- 2 green onions, thinly sliced
- 2 large eggs
Instructions
- Step 1: In a medium skillet over medium heat, cook bacon pieces until crispy, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Remove all but 1 tablespoon of bacon grease from the skillet and reserve it for later.
- Step 2: Return the skillet to medium heat and add sliced mushrooms and chopped red bell pepper. Cook until mushrooms are golden and peppers are soft, about 5 minutes. Season with salt and freshly ground black pepper. Transfer mixture to the plate with bacon.
- Step 3: In a small saucepan over medium heat, combine water and milk and bring to a boil. Stir in oats and continue boiling until the mixture thickens and oats are tender, about 5 minutes. Remove from heat and stir in shredded cheddar and most of the sliced green onions, reserving some for garnish. Season with salt and pepper to taste.
- Step 4: Place the skillet over medium-low heat and add 2 tablespoons of the reserved bacon grease. Crack eggs into the skillet and cook until the whites are set but yolks remain runny, about 3 to 4 minutes. Carefully tilt the pan and spoon the grease over the eggs to help cook the tops. Season eggs with salt and pepper.
- Step 5: Divide the oatmeal between two bowls. Top each with a cooked egg, followed by bacon, mushrooms, and peppers. Garnish with the reserved green onions and additional cheddar cheese if desired. Serve immediately.
Tips & Variations
- For a vegetarian option, substitute bacon with smoked tempeh or omit it entirely and add extra mushrooms for richness.
- Use different cheese varieties such as gouda or pepper jack for a unique flavor twist.
- To make it dairy-free, use plant-based milk and skip the cheese or opt for a vegan cheese alternative.
- Add a pinch of smoked paprika or chili flakes to the sautéed vegetables for a subtle smoky heat.
Storage
Store leftover savory oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or water to loosen the oats if needed. Cook eggs fresh when serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make savory oatmeal ahead of time?
You can prepare the oat base and cooked vegetables ahead and refrigerate separately. Reheat and assemble with freshly cooked eggs for the best taste and texture.
What type of oats work best for this recipe?
Old fashioned rolled oats are ideal as they cook evenly and create a creamy texture. Avoid quick oats, which can become mushy, and steel-cut oats, which require longer cooking.
Print
Savory Bacon and Mushroom Oatmeal with Runny Eggs Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Savory Oatmeal recipe transforms traditional oats into a hearty and flavorful meal perfect for breakfast or brunch. Featuring crispy bacon, sautéed baby bella mushrooms, tender red bell peppers, sharp cheddar cheese, and topped with a perfectly cooked runny egg, this dish combines wholesome ingredients with rich, savory flavors for a satisfying start to your day.
Ingredients
Meat & Vegetables
- 4 slices bacon, cut into 1-inch pieces
- 4 oz. baby bella mushrooms, sliced
- 1 red bell pepper, chopped
- 2 green onions, thinly sliced
Dairy
- 1/4 cup milk, any kind
- 3/4 cup shredded cheddar cheese, plus more for serving
- 2 large eggs
Pantry
- Kosher salt
- Freshly ground black pepper
- 2 cups water
- 1 1/4 cups old fashioned rolled oats
Instructions
- Cook the Bacon: In a medium skillet over medium heat, cook the bacon pieces until crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease. Reserve 1 tablespoon of the bacon grease in the skillet for later use and discard the rest.
- Sauté Mushrooms and Peppers: Return the skillet with the reserved tablespoon of bacon grease to medium heat. Add the sliced mushrooms and chopped red bell pepper. Cook until the mushrooms turn golden and the bell peppers become soft, approximately 5 minutes. Season with kosher salt and freshly ground black pepper. Then, add this mixture to the plate with the cooked bacon.
- Prepare the Oatmeal: In a small saucepan set over medium heat, combine the water and milk and bring to a boil. Stir in the rolled oats and continue boiling until the oats are soft and the mixture is thickened, about 5 minutes. Remove from heat and stir in the shredded cheddar cheese and most of the sliced green onions, reserving some green onions for garnish. Season with salt and pepper to taste.
- Cook the Eggs: Clean the skillet and return it to medium-low heat. Add 2 tablespoons of the reserved bacon grease to the pan. Crack the eggs into the skillet and cook until the whites are just set but the yolks remain runny, about 3 to 4 minutes. To help cook the tops without flipping, carefully tilt the pan and spoon the hot grease over the eggs. Season with salt and pepper.
- Assemble and Serve: Divide the prepared savory oatmeal evenly between two bowls. Top each bowl with one fried egg, along with the crispy bacon, sautéed mushrooms, and bell peppers. Garnish with the reserved green onions and additional shredded cheddar cheese as desired. Serve immediately for a warm, comforting meal.
Notes
- For a vegetarian version, omit bacon and cook mushrooms and peppers in olive oil.
- You can substitute milk with any plant-based alternative if preferred.
- Use low-fat cheddar to reduce fat content.
- Cook eggs longer if you prefer firmer yolks.
- Use steel-cut oats for a chewier texture, but increase cooking time accordingly.
- Store leftovers in the refrigerator for up to 2 days; reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: savory oatmeal, breakfast oats, cheesy oatmeal, bacon and eggs, mushroom oatmeal, savory breakfast
