This savory Bacon and Egg Avocado Oatmeal is a breakfast game-changer. Creamy oats meet crispy bacon, a runny egg, and cool avocado for a complete meal in minutes. Perfect for a hearty, satisfying start to your day.
Love Bacon and Egg Avocado Oatmeal? So do we! If you're into Savory Oatmeal or curious about Breakfast & Brunch, you'll find plenty of inspiration below.
Why You’ll Love This Bacon and Egg Avocado Oatmeal
- Flavor & texture party: Creamy, chewy, crispy, and silky in one spoonful.
- Long-lasting energy: Protein, fats, and complex carbs keep you full for hours.
- Endlessly customizable: Swap bacon for mushrooms or add hot sauce.
- Fancy yet simple: Restaurant-worthy breakfast in under 20 minutes.
Ingredients & Tools
- 80 g old-fashioned rolled oats
- 480 ml water or unsalted chicken broth
- 4 slices thick-cut bacon, chopped
- 2 large eggs
- 1 ripe avocado, sliced
- 1 tbsp unsalted butter or olive oil
- 1/4 tsp garlic powder
- 1/4 tsp black pepper, plus more for serving
- Pinch of salt (adjust to taste)
- Optional: Chopped fresh chives or green onions for garnish
- Optional: Grated Parmesan cheese or sharp cheddar
- Optional: Hot sauce or chili crisp
Tools: A medium saucepan, a small non-stick skillet, a slotted spoon, and two bowls.
Notes: Use thick-cut bacon for meaty bites and rendered fat. Broth adds savory depth to the oats.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 22 g |
| Fat: | 38 g |
| Carbs: | 38 g |
| Fiber: | 10 g |
Serves: 2 | Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Before You Start: Tips & Ingredient Notes
- Oat type matters. Old-fashioned rolled oats are the gold standard for this recipe. They hold their shape and give you a lovely, chewy texture. Quick oats will turn to mush, and steel-cut will take far too long.
- Get your avocado timing right. You want an avocado that yields gently to pressure but isn’t mushy. If it’s too firm, it won’t provide that creamy contrast; too soft, and it’ll disintegrate into the hot oats.
- Broth vs. water. Using a good-quality, low-sodium chicken or vegetable broth instead of water is a secret weapon. It builds a savory foundation right into the oats, so you don’t have to rely solely on toppings for flavor.
- Prep your toppings first. This dish comes together quickly at the end, so have your avocado sliced, your garnishes chopped, and your cheese grated before you start cooking the eggs. It makes the final assembly seamless.
How to Make Bacon and Egg Avocado Oatmeal
Step 1: Start by cooking your bacon. Place the chopped bacon in a cold, medium skillet. Turn the heat to medium and cook, stirring occasionally, for about 5-7 minutes until it’s crispy and the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour the beautiful, rendered bacon fat into a small heatproof bowl—you’ll use this later. The kitchen should smell amazing right about now.
Step 2: While the bacon cooks, begin your oatmeal. In a medium saucepan, combine the rolled oats and your liquid of choice (water or broth). Bring it to a gentle boil over medium-high heat, then immediately reduce the heat to a low simmer. Cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are thick and creamy. You’ll notice the texture change from soupy to pillowy. Stir in the garlic powder, black pepper, and a pinch of salt. Remember, the bacon will add saltiness, so go easy here.
Step 3: Now for the eggs. You can use the same skillet you cooked the bacon in (just wipe it out lightly if there are burnt bits) or a clean non-stick pan. Add a tablespoon of the reserved bacon fat, butter, or oil over medium heat. Once hot, crack the eggs directly into the pan. For a perfect runny yolk, cook for about 2-3 minutes until the whites are set but the yolk is still jiggly. You can cover the pan for the last minute to help set the top of the whites without overcooking the yolk.
Step 4: It’s assembly time! Divide the hot, savory oatmeal between two bowls. Top each bowl with a generous portion of the crispy bacon, a handful of the sliced avocado, and finally, gently place a fried egg right on top. The goal is to create a beautiful landscape of textures and colors.
Step 5: The final flourish. Sprinkle with your chopped chives or green onions, an extra crack of black pepper, and if you’re feeling it, a little grated cheese or a drizzle of hot sauce. Serve immediately—this is a dish that’s best enjoyed the moment the egg yolk is begging to be broken.
Storage & Freshness Guide
- Fridge: Store components separately; oatmeal and bacon up to 3 days.
- Freezer: Oatmeal freezes well for up to 1 month; avoid freezing eggs/avocado.
- Reviving: Reheat oatmeal with a splash of broth; cook eggs and slice avocado fresh.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery, acidic bite of the salad cuts through the richness of the oatmeal bowl beautifully, balancing the whole meal.
- Sautéed cherry tomatoes with herbs — Their juicy, burst-in-your-mouth quality and slight sweetness provide a lovely, bright counterpoint to the savory, creamy elements.
- Buttered sourdough toast soldiers — For those who can’t resist a little extra carb action, perfect for dipping into that glorious runny yolk and oatmeal mixture.
Drinks
- A bold, black coffee — Its bitterness is a classic pairing that stands up to the fatty, savory notes of the bacon and egg, cleansing the palate between bites.
- A sharp, citrus-forward Bloody Mary — If it’s brunch o’clock, the spicy, tangy flavors in this cocktail are a match made in heaven with the smoky bacon and rich egg.
- Iced green tea with mint — A refreshing, non-alcoholic option that feels light and clean, preventing the meal from feeling too heavy.
Something Sweet
- Fresh berry compote over Greek yogurt — After a savory main, this sweet-and-tart combination feels light and satisfying, offering a perfect, palate-cleansing finish.
- A warm, flaky almond croissant — Indulge your inner pastry lover; the buttery, nutty sweetness is a delightful contrast to the savory breakfast you just enjoyed.
- Dark chocolate-dipped orange segments — The combination of bitter chocolate and bright citrus is a sophisticated, simple way to end the meal on a sweet note without being overwhelming.
Top Mistakes to Avoid
- Overcooking the oatmeal. If you cook the oats for too long, they lose their texture and become a sticky, gluey paste. You want them tender but still with a bit of chew.
- Using a rock-hard avocado. An unripe avocado is bland and waxy, and it won’t mash or slice nicely. It’s a key component for creaminess, so its ripeness is non-negotiable.
- Crowding the bacon pan. If you throw all the bacon in a pile, it will steam instead of crisp up. Give it some space in the pan for maximum crunch factor.
- Breaking the yolk during service. The whole experience
Bacon And Egg Avocado Oatmeal
Make this savory Bacon and Egg Avocado Oatmeal for a protein-packed breakfast in 20 minutes. Get the easy recipe for a hearty, satisfying meal now!
Ingredients
For the Oatmeal
-
80 g old-fashioned rolled oats
-
480 ml water or unsalted chicken broth
-
1/4 tsp garlic powder
-
1/4 tsp black pepper (plus more for serving)
-
Pinch salt (adjust to taste)
For the Toppings
-
4 slices thick-cut bacon (chopped)
-
2 large eggs
-
1 ripe avocado (sliced)
-
1 tbsp unsalted butter or olive oil
-
Chopped fresh chives or green onions (optional, for garnish)
-
Grated Parmesan cheese or sharp cheddar (optional)
-
Hot sauce or chili crisp (optional)
Instructions
-
Start by cooking your bacon. Place the chopped bacon in a cold, medium skillet. Turn the heat to medium and cook, stirring occasionally, for about 5-7 minutes until it's crispy and the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Pour the beautiful, rendered bacon fat into a small heatproof bowl—you’ll use this later. The kitchen should smell amazing right about now.01
-
While the bacon cooks, begin your oatmeal. In a medium saucepan, combine the rolled oats and your liquid of choice (water or broth). Bring it to a gentle boil over medium-high heat, then immediately reduce the heat to a low simmer. Cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and are thick and creamy. You’ll notice the texture change from soupy to pillowy. Stir in the garlic powder, black pepper, and a pinch of salt. Remember, the bacon will add saltiness, so go easy here.02
-
Now for the eggs. You can use the same skillet you cooked the bacon in (just wipe it out lightly if there are burnt bits) or a clean non-stick pan. Add a tablespoon of the reserved bacon fat, butter, or oil over medium heat. Once hot, crack the eggs directly into the pan. For a perfect runny yolk, cook for about 2-3 minutes until the whites are set but the yolk is still jiggly. You can cover the pan for the last minute to help set the top of the whites without overcooking the yolk.03
-
It's assembly time! Divide the hot, savory oatmeal between two bowls. Top each bowl with a generous portion of the crispy bacon, a handful of the sliced avocado, and finally, gently place a fried egg right on top. The goal is to create a beautiful landscape of textures and colors.04
-
The final flourish. Sprinkle with your chopped chives or green onions, an extra crack of black pepper, and if you're feeling it, a little grated cheese or a drizzle of hot sauce. Serve immediately—this is a dish that’s best enjoyed the moment the egg yolk is begging to be broken.05
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