Savory Oatmeal

By Makinze GoreUpdated: Mar 5, 2021

Approved by the Delish Test Kitchen

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Suzanne Clements

Yields:

2 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

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We know and love classic oatmeal laced with brown sugar and cinnamon and other sweet toppings, but your next bowl should be this savory version. It’s creamier, bolder in flavor, and a runny egg makes everything better. It’s the breakfast version of risotto and that can never be a bad idea.

Have you made this yet? Let us know how it went in the comments below!

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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

Directions

1. Step 1In a medium skillet over medium heat, cook bacon until crispy, 10 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Remove all but 1 tablespoon of grease and reserve for later.
2. Step 2Return skillet over medium heat and add mushrooms and bell peppers. Cook until mushrooms are golden and bell peppers are soft, 5 minutes. Season with salt and pepper. Add to plate with bacon.
3. Step 3In a small saucepan over medium heat, add water and milk and bring to a boil. Stir in oats and continue to boil until thickened and oats are soft, about 5 minutes. Stir in cheddar and most of the green onions, reserving some for garnish. Season with salt and pepper to taste.
4. Step 4Return skillet over medium-low heat and add 2 tablespoons of reserved bacon grease. Crack eggs into skillet and cook until whites are just set, but yolks are still runny, 3 to 4 minutes. Carefully tilt pan and spoon grease over eggs to help cook tops. Season with salt and pepper.
5. Step 5Divide oatmeal between two bowls and top each with an egg, bacon, mushrooms, and peppers. Top with reserved green onions and more cheddar.