This Bacon and Egg Breakfast Oatmeal is a savory, cozy upgrade to your morning routine. It’s creamy, hearty, and loaded with crispy bacon, a runny egg, and sharp cheddar. This bacon and egg oatmeal comes together quickly for a deeply satisfying breakfast.
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Why You’ll Love This Bacon and Egg Breakfast Oatmeal
- Savory game-changer: Completely redefines what’s possible in your breakfast bowl.
- Keeps you full: Balanced protein, carbs, and fats power you through the morning.
- Endlessly customizable: Easily adapt with different cheeses, spices, or toppings.
- Fancy yet simple: Looks brunch-worthy but comes together with minimal fuss.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1 cup old-fashioned rolled oats
- 2 cups chicken or vegetable broth
- 1/4 cup shredded sharp cheddar cheese
- 2 large eggs
- 2 tbsp chopped fresh chives
- 1/4 tsp black pepper
- 1 pinch salt (to taste, as the bacon is salty)
Tools: A medium saucepan, a small non-stick skillet, a wooden spoon, and a slotted spoon.
Notes: Quality thick-cut bacon provides flavorful fat for cooking. Using broth instead of water creates a deeply savory base.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 19 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the broth. This is what elevates the oatmeal from a simple grain to a savory powerhouse. The oats absorb that rich, salty liquid, making every spoonful taste like a warm hug.
- What’s the best bacon to use? A good, thick-cut, smoky bacon is your friend here. It provides more substantial bites and renders out more flavorful fat than thinner slices. If you can find applewood-smoked, even better.
- Can I use quick oats? You can, but the texture will be much softer and less distinct. Old-fashioned rolled oats hold their shape beautifully and provide a much more satisfying, chewy bite that stands up to the other ingredients.
- Get your mise en place ready. This recipe comes together quickly once you start cooking. Having your onion diced, bacon chopped, and broth measured means you won’t be scrambling and risk burning your precious bacon.
How to Make Bacon and Egg Breakfast Oatmeal
Step 1: Start by cooking your bacon. Place the chopped bacon in your cold saucepan and turn the heat to medium. Cooking it from a cold start helps the fat render out slowly and evenly, giving you perfectly crispy bits. Stir it occasionally until it’s browned and crisp, which should take about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all that glorious rendered fat in the pan.
Step 2: Now, cook the onion. Toss your finely diced onion into the bacon fat in the same saucepan. You’ll hear a lovely sizzle. Sauté them for about 3-4 minutes, stirring frequently, until they’ve softened and turned translucent. They’ll soak up all that smoky bacon flavor, which is the foundation of your dish.
Step 3: Toast the oats. Add the rolled oats to the pan with the onions and stir constantly for about 1 minute. You’re just toasting them lightly here—you’ll notice a warm, nutty aroma starting to emerge. This quick toast adds a deeper, more complex flavor to the final oatmeal.
Step 4: Simmer the oatmeal. Carefully pour in the broth—it will bubble up enthusiastically. Add your black pepper. Bring it to a boil, then immediately reduce the heat to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the mixture is thick and creamy.
Step 5: While the oatmeal simmers, cook your eggs. Heat a small non-stick skillet over medium-low heat with a tiny bit of butter or oil. Crack your eggs in and cook them sunny-side up, or to your preferred doneness. For a runny yolk, which is ideal here, a lid on the pan for the last minute helps set the whites without overcooking the yolk.
Step 6: Finish the oatmeal. Once the oatmeal is cooked, take the pan off the heat. Stir in the shredded cheddar cheese and most of your reserved crispy bacon bits. The residual heat will melt the cheese beautifully into the creamy oats. Give it a taste and add a pinch of salt only if needed—remember, the bacon and broth are already quite salty.
Step 7: Assemble your bowls. Divide the cheesy bacon oatmeal between two bowls. Top each one with a perfectly cooked egg. Sprinkle the remaining bacon bits and the fresh chives over the top. The vibrant green chives add a fresh, oniony bite that cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store cooled oatmeal in an airtight container for up to 3 days.
- Freezer: Freeze without the egg for up to 1 month in a sealed container.
- Reviving: Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery, fresh greens provide a crisp contrast to the warm, creamy oatmeal, balancing the meal beautifully.
- Sliced avocado with a squeeze of lime — The cool, creamy fat of the avocado is a fantastic textural and flavor companion to the savory oats and smoky bacon.
- Sautéed mushrooms — Their earthy, umami-rich flavor deepens the savory profile of the dish, making it even more hearty and satisfying.
Drinks
- A bold black coffee — The bitterness of a strong brew cuts through the richness of the bacon, egg, and cheese, cleansing your palate between bites.
- Freshly squeezed orange juice — A touch of bright, citrusy sweetness provides a refreshing counterpoint to all the savory, smoky notes in the bowl.
- Hot tea with lemon — A simple cup of Earl Grey or English Breakfast offers a light, aromatic sip that complements without overpowering the dish.
Something Sweet
- A warm, flaky croissant — Tearing off a buttery piece to enjoy after your savory bowl feels like a truly decadent and complete brunch experience.
- Fresh berries with a dollop of yogurt — The sweet-tart burst of berries and cool yogurt is the perfect light finish after a rich and savory main course.
- A small square of dark chocolate — Just a bite of something deeply chocolatey can be a surprisingly satisfying and elegant way to end the meal.
Top Mistakes to Avoid
- Mistake: Using instant oatmeal packets. These are often pre-sweetened and contain additives that will clash horribly with the savory ingredients. The texture also turns to mush. Stick to plain old-fashioned rolled oats.
- Mistake: Overcooking the egg. The magic of this dish is the rich, runny yolk cascading into the oatmeal. A hard, fully-set yolk just doesn’t provide the same luxurious sauce-like quality. I’ve messed this up before too, and it’s a real disappointment.
- Mistake: Adding salt too early. Between the salty bacon and the seasoned broth, you likely won’t need much extra salt. Always taste at the end, after the cheese has been stirred in, before deciding if it needs more.
- Mistake: Walking away while the oatmeal simmers. Oats can stick to the bottom of the pan surprisingly fast, and they also have a tendency to bubble over if the heat is too high. A little stir here and there is all it takes to prevent a mess.
Expert Tips
- Tip: Render your bacon low and slow. Patience is key here. Starting in a cold pan and letting the fat gradually melt out results in evenly cooked, crispy bacon instead of burnt bits with chewy, under-rendered fat.
- Tip: Use the bacon fat for your eggs. After you’ve scooped out the bacon bits, spoon a little of that hot bacon fat into your egg skillet. Frying your eggs in bacon fat infuses them with an incredible, smoky flavor that ties the whole dish together.
- Tip: Let the oatmeal rest off the heat. After you’ve stirred in the cheese and bacon, let the oatmeal sit for a minute before serving. This allows it to thicken up to the perfect, spoonable consistency and lets the flavors meld.
- Tip: Get creative with toppings. Think of this as a savory canvas. A drizzle of sriracha, a spoonful of salsa verde, some pickled red onions, or even a sprinkle of everything bagel seasoning can take it in a delicious new direction.
FAQs
Can I make this Bacon and Egg Breakfast Oatmeal ahead of time?
You can prep components ahead to speed up your morning! Cook the bacon and dice the onion the night before. The oatmeal itself is best served fresh, as it thickens considerably as it cools. If you do have leftovers, reheat them gently in a saucepan with a splash of broth or milk to loosen it up, and fry a fresh egg to top it.
Is this recipe gluten-free?
Yes, it can be! Just ensure you are using certified gluten-free oats, as oats are often processed in facilities that also handle wheat. All the other core ingredients—bacon, eggs, cheese, and broth—are naturally gluten-free, but always double-check your broth labels to be safe.
Can I use a different type of cheese?
Absolutely. While sharp cheddar provides a classic, tangy punch, this is a great opportunity to experiment. Grated parmesan or pecorino will add a salty, umami kick. A melty cheese like gruyère or gouda would be wonderfully rich. Even a spoonful of cream cheese stirred in at the end would make it extra decadent and creamy.
My oatmeal turned out too thick. How can I fix it?
No worries, this is an easy fix! Simply stir in a little more warm broth or even some hot water, a tablespoon at a time, until it reaches your desired consistency. The oats will continue to absorb liquid, so it’s better to serve it a touch looser than you think.
What’s the best way to reheat leftovers?
The stovetop is your best bet. Gently warm the oatmeal in a small saucepan over low heat, adding a splash of liquid (water, broth, or milk) to bring back its creamy texture. The microwave will work in a pinch, but it can make the oats gummy. Heat in short bursts, stirring well between each, and always add that extra liquid.
Bacon And Egg Breakfast Oatmeal
Make a savory Bacon and Egg Breakfast Oatmeal in just 20 minutes! This protein-packed, cozy meal is a game-changer. Get the easy recipe now!
Ingredients
For the Ingredients
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4 slices thick-cut bacon (chopped)
-
1 small yellow onion (finely diced)
-
1 cup old-fashioned rolled oats
-
2 cups chicken or vegetable broth
-
1/4 cup shredded sharp cheddar cheese
-
2 large eggs
-
2 tbsp chopped fresh chives
-
1/4 tsp black pepper
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1 pinch salt (to taste, as the bacon is salty)
Instructions
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Start by cooking your bacon. Place the chopped bacon in your cold saucepan and turn the heat to medium. Cooking it from a cold start helps the fat render out slowly and evenly, giving you perfectly crispy bits. Stir it occasionally until it’s browned and crisp, which should take about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all that glorious rendered fat in the pan.01
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Now, cook the onion. Toss your finely diced onion into the bacon fat in the same saucepan. You’ll hear a lovely sizzle. Sauté them for about 3-4 minutes, stirring frequently, until they’ve softened and turned translucent. They’ll soak up all that smoky bacon flavor, which is the foundation of your dish.02
-
Toast the oats. Add the rolled oats to the pan with the onions and stir constantly for about 1 minute. You’re just toasting them lightly here—you’ll notice a warm, nutty aroma starting to emerge. This quick toast adds a deeper, more complex flavor to the final oatmeal.03
-
Simmer the oatmeal. Carefully pour in the broth—it will bubble up enthusiastically. Add your black pepper. Bring it to a boil, then immediately reduce the heat to a gentle simmer. Let it cook for about 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the mixture is thick and creamy.04
-
While the oatmeal simmers, cook your eggs. Heat a small non-stick skillet over medium-low heat with a tiny bit of butter or oil. Crack your eggs in and cook them sunny-side up, or to your preferred doneness. For a runny yolk, which is ideal here, a lid on the pan for the last minute helps set the whites without overcooking the yolk.05
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Finish the oatmeal. Once the oatmeal is cooked, take the pan off the heat. Stir in the shredded cheddar cheese and most of your reserved crispy bacon bits. The residual heat will melt the cheese beautifully into the creamy oats. Give it a taste and add a pinch of salt only if needed—remember, the bacon and broth are already quite salty.06
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Assemble your bowls. Divide the cheesy bacon oatmeal between two bowls. Top each one with a perfectly cooked egg. Sprinkle the remaining bacon bits and the fresh chives over the top. The vibrant green chives add a fresh, oniony bite that cuts through the richness perfectly.07
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