Savory Oatmeal with Bacon, Mushrooms, and Soft-Cooked Eggs Recipe
This savory oatmeal recipe transforms traditional breakfast oats into a hearty, flavorful meal featuring crispy bacon, sautéed mushrooms and red bell peppers, sharp cheddar cheese, and perfectly cooked eggs. It’s a comforting dish perfect for anyone looking to enjoy oatmeal in a savory way.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and 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 & Grains
- 1/4 cup milk, any kind
- 3/4 cup shredded cheddar cheese, plus more for serving
- 1 1/4 cups old fashioned rolled oats
- 2 large eggs
Liquids & Seasonings
- 2 cups water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the bacon: In a medium skillet over medium heat, cook the bacon pieces until they are crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Remove all but 1 tablespoon of the bacon grease from the skillet and reserve it for later use.
- Sauté mushrooms and peppers: Return the skillet to medium heat and add the sliced mushrooms and chopped red bell pepper. Cook until the mushrooms are golden brown and the bell peppers have softened, approximately 5 minutes. Season with kosher salt and freshly ground black pepper to taste. Transfer the cooked vegetables to the plate with the bacon.
- Prepare the oatmeal: In a small saucepan over medium heat, combine water and milk and bring to a boil. Stir in the rolled oats and continue boiling, stirring occasionally, until the mixture thickens and the oats are soft, about 5 minutes. Remove from heat and stir in the shredded cheddar cheese and most of the sliced green onions, reserving some onions for garnish. Season with salt and pepper to taste.
- Cook the eggs: Return the skillet to medium-low heat and add 2 tablespoons of the reserved bacon grease. Crack the eggs directly into the skillet and cook until the egg whites are just set but the yolks remain runny, approximately 3 to 4 minutes. To help cook the tops of the eggs evenly, carefully tilt the skillet and spoon some of the hot bacon grease over them. Season the eggs with salt and pepper.
- Assemble and serve: Divide the creamy savory oatmeal between two bowls. Top each portion with a cooked egg, the crispy bacon pieces, sautéed mushrooms, and bell peppers. Garnish with the reserved green onions and additional shredded cheddar cheese as desired. Serve immediately for a delicious, nourishing meal.
Notes
- You can substitute baby bella mushrooms with cremini or button mushrooms if preferred.
- For a dairy-free version, use a plant-based milk and omit the cheddar cheese or substitute with a vegan cheese alternative.
- Adjust the salt and pepper according to your taste preference.
- If you prefer fully cooked yolks, simply cook the eggs longer or flip them gently for over-easy eggs.
- The reserved bacon grease adds rich flavor to the eggs but can be omitted for a lighter version.
Keywords: savory oatmeal, breakfast oats, bacon and eggs oatmeal, cheesy oats, mushroom oatmeal, healthy breakfast, comforting breakfast recipe
