25-Minute Savory Oatmeal with Egg & Bacon
A creamy, savory oatmeal bowl topped with a perfectly cooked egg, crispy turkey bacon, and melty cheddar cheese. This dish offers a delicious balance of protein, fiber, and comfort, making it perfect for breakfast, brunch, or even a quick dinner.
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.
