This savory oatmeal with egg and bacon transforms a breakfast classic into a hearty, protein-packed meal perfect for any time of the day.
By combining creamy old-fashioned oats with crispy turkey bacon, melty cheddar cheese, and a sunny-side-up egg, it delivers both comfort and nutrition in every bite.
25-Minute Savory Oatmeal with Egg & Bacon
Equipment
- 1 Large saucepan
- 1 Non-stick skillet
- 1 Bacon microwave tray
- 1 Silicone Spatula
- Measuring cups and spoons
Ingredients
- 4 slices turkey bacon
- 2 cups old-fashioned oats
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 4 large eggs
- 2 tablespoons chopped chives
Instructions
- Prepare and Cook the Bacon: Place a large saucepan or skillet over medium-low heat. Lay the turkey bacon strips flat in the pan, making sure they do not overlap. This ensures even crisping and prevents sogginess. Cook slowly for about 6–7 minutes, flipping occasionally so both sides turn golden brown and slightly crisp. Avoid rushing this step with high heat, as bacon can burn quickly while staying undercooked in spots.Once cooked to your preferred crispness, carefully transfer the bacon to a paper towel–lined plate to drain excess grease. Reserve the flavorful bacon drippings in the pan for the next step—this will give your oatmeal a savory depth of flavor.
- Toast the Oats for Added Flavor: With the bacon drippings still warm in the saucepan, reduce the heat to low and add the old-fashioned oats directly to the pan. Stir continuously with a heat-resistant spatula for about 30 seconds to lightly toast the oats. This step intensifies their nutty aroma and enhances the final flavor of your dish.Be careful not to over-toast, as the oats can burn quickly without liquid.
- Simmer the Oatmeal Base: Carefully pour the water into the toasted oats, stirring gently to prevent clumping. Increase the heat to medium-high and bring the mixture to a gentle simmer. Once bubbling, reduce the heat to low and let the oats cook for 8–10 minutes, stirring occasionally. This slow simmer allows the oats to absorb the water evenly, creating a creamy texture. If the oatmeal becomes too thick before the oats are fully cooked, add an extra splash of water, a tablespoon at a time, until the desired consistency is reached. Season with salt and black pepper to taste.
- Add Cheese for Creaminess: Once the oats are soft and creamy, sprinkle in half of the shredded cheddar cheese. Stir thoroughly until the cheese melts completely, coating the oatmeal with a rich, savory flavor. Keep the pot on the lowest heat setting to maintain warmth while you prepare the eggs. Cover with a lid to prevent the oatmeal from drying out.
- Cook the Eggs to Perfection: In a separate greased non-stick skillet, warm the surface over medium heat. Crack each egg gently into the pan, spacing them apart to avoid merging. For sunny-side-up eggs, cook without flipping until the whites are fully set but the yolks remain runny, about 2–3 minutes. For over-easy eggs, carefully flip each egg with a spatula and cook for an additional 30–60 seconds until the whites are set and the yolks are slightly thickened but still soft. Season lightly with salt and pepper if desired.
- Assemble the Bowls: Spoon a generous portion of the warm, cheesy oatmeal into each serving bowl. Arrange one cooked egg on top, allowing the runny yolk to serve as a rich sauce when broken. Crumble the cooked turkey bacon into small pieces and scatter them over the egg and oatmeal. Sprinkle the remaining cheddar cheese over the top so it softens slightly from the heat. Finish with a garnish of fresh chopped chives for a burst of color and mild onion flavor.
- Serve and Enjoy Immediately: Serve the savory oatmeal bowls immediately while hot, as the textures and flavors are best when fresh. Pair with a side of fresh fruit, avocado slices, or a light salad for a complete and balanced meal. For a make-ahead option, you can prepare the oatmeal base in advance, store it in an airtight container in the refrigerator, and simply reheat before adding freshly cooked eggs and bacon.
Notes
- Use turkey bacon for a leaner, lower-fat alternative to regular bacon.
- Toasting the oats briefly before adding water boosts their nutty aroma and flavor.
- If you prefer creamier oatmeal, add a splash of milk or cream toward the end of cooking.
- Sunny-side-up eggs give a rich, runny yolk that acts like a sauce, but over-easy or poached eggs also work beautifully.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- For a vegetarian twist, swap bacon for sautéed mushrooms or roasted vegetables.
- Adjust water gradually to achieve your preferred oatmeal thickness.
- Chives add freshness, but green onions or parsley make great substitutes.
Oats provide a rich source of dietary fiber, supporting digestion and helping to maintain steady energy levels.
The eggs and turkey bacon add high-quality protein, while cheddar cheese contributes calcium and satisfying flavor.
Compared to many traditional breakfast options, this dish is balanced, filling, and easy to adapt for lower sodium or reduced fat preferences.
It’s quick enough for busy mornings—ready in under 30 minutes—yet impressive enough for a weekend brunch.
Its simple prep also makes it a great candidate for meal prep; just reheat the oatmeal base and top with a freshly cooked egg before serving.
Must-Have Tools for Perfect Results
Non-Stick Skillet
Ideal for cooking eggs to perfection without sticking. Its smooth surface ensures sunny-side-up or over-easy eggs slide out easily, and it’s equally useful for pancakes, sautéing vegetables, or reheating leftovers.
Large Saucepan
Perfect for simmering oats evenly and preventing them from clumping. A heavy-bottomed saucepan also works wonders for soups, sauces, and boiling grains.
Bacon Microwave Tray
A convenient way to cook bacon with less mess and excess grease. It’s great for quickly crisping turkey bacon or reheating cooked strips without losing texture.
Heat-Resistant Silicone Spatula
Essential for stirring oats without scratching cookware. Its flexibility and heat tolerance make it a go-to tool for mixing batters, folding ingredients, and scraping every last bit from the pan.
Measuring Cups & Spoons Set
Accurate measurements are key to consistent flavor. A sturdy set ensures precise portions for this recipe and all your cooking or baking projects.
Chef’s Secrets for Flawless Results
The key to making this savory oatmeal shine lies in three elements: flavor layering, cooking temperature, and timing.
Start with slow-cooked turkey bacon so you get maximum crispness without burnt edges.
Use the rendered drippings to toast the oats—this step infuses them with smoky depth.
Keep the simmer low and steady to prevent scorching and achieve a creamy texture.
Adding cheese before serving, rather than during prolonged cooking, keeps the flavor vibrant and prevents separation.
Finally, cook the eggs right before plating to ensure the yolks stay warm and luscious.
Small details like these turn a simple recipe into a dish that feels like café brunch at home.
Serving Suggestions for Any Occasion
This dish is hearty enough to stand alone, but it also pairs well with complementary sides.
For breakfast or brunch, serve with fresh fruit, roasted tomatoes, or avocado slices for extra creaminess.
If making it for lunch or dinner, add a side of mixed greens with a light vinaigrette to balance the richness.
You can also offer a variety of toppings—like hot sauce, sautéed spinach, or roasted bell peppers—so guests can customize their bowls.
For gatherings, prepare the oatmeal base in a large pot and set up a topping bar with bacon, cheese, herbs, and eggs cooked to order.
Storage Tips to Maintain Freshness
The oatmeal base can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of water or milk and warm gently on the stovetop or in the microwave, stirring occasionally to restore creaminess.
Cook the eggs fresh just before serving, as reheating tends to overcook the yolks.
Bacon can be cooked ahead and stored in the fridge for up to 3 days; re-crisp it in a dry skillet or in the oven at low heat for a few minutes.
Avoid freezing, as oatmeal with cheese can separate and lose its smooth texture.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply omit the turkey bacon and use butter or olive oil to toast the oats. Add toppings like sautéed mushrooms, roasted vegetables, or plant-based bacon for flavor and texture.
2. What kind of oats work best?
Old-fashioned rolled oats are ideal because they cook quickly but still hold texture. Instant oats can turn mushy, and steel-cut oats require much longer cooking.
3. Can I use regular bacon instead of turkey bacon?
Absolutely. Regular bacon will add more fat and a stronger smoky flavor. Just note that the nutrition values will change accordingly.
4. How can I make the oatmeal creamier?
Replace some of the water with milk or unsweetened plant milk. For extra richness, stir in a small amount of cream or a pat of butter before serving.
5. Is this recipe good for meal prep?
Yes, the oatmeal base and bacon can be made in advance. Store them separately in the fridge, then reheat and top with freshly cooked eggs right before eating for the best results.
