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

Scale

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