If you’ve ever stared into your oatmeal bowl and thought, “This needs bacon,” you’re in the right place. This savory Bacon and Egg Cheddar Oatmeal is a cozy, hearty breakfast that turns an ordinary morning into something special. It’s surprisingly easy to pull together and delivers big flavor with minimal effort.
Nothing beats a great Bacon and Egg Cheddar Oatmeal. Whether you're a fan of Savory Oatmeal or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Bacon and Egg Cheddar Oatmeal
- Flavor game-changer: Savory oatmeal with bacon, cheddar, and creamy oats is far more exciting than sweet.
- Keeps you full: Protein from egg and bacon plus fiber from oats provides steady energy for hours.
- Endlessly customizable: Tweak toppings, swap cheese, or add herbs to make it your own signature breakfast.
- Indulgent yet wholesome: Feels decadent but is still a nourishing bowl of cozy comfort food.
Ingredients & Tools
- 100 g rolled oats (old-fashioned)
- 4 slices thick-cut bacon, chopped
- 2 large eggs
- 60 g sharp cheddar cheese, grated
- 480 ml water or chicken broth
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 tbsp unsalted butter
- ¼ tsp black pepper, freshly ground
- Pinch of salt (to taste)
- Fresh chives or green onions, for garnish
Tools: Medium saucepan, skillet, whisk, grater
Notes: Using chicken broth instead of water adds savory depth. Don’t skip the fresh garlic and shallot—they build a flavorful foundation.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Use rolled oats, not instant. Rolled oats (old-fashioned) have the perfect texture for this—they become creamy but still retain a slight chew. Instant oats can turn mushy too quickly, and steel-cut would take far too long.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your oatmeal a bit grainy. Taking a minute to grate a block of sharp cheddar ensures it melts smoothly and beautifully into the oats.
- Don’t drain all the bacon fat. That rendered bacon gold is packed with flavor! We’ll use a tablespoon or so to sauté the shallot and garlic, which infuses the entire dish with a smoky, savory essence.
- Have your toppings ready. Since the oatmeal and eggs cook quickly, it’s best to have your grated cheese, chopped herbs, and seasonings measured and within arm’s reach. This is a fast-paced recipe, and a little prep makes all the difference.
How to Make Bacon and Egg Cheddar Oatmeal
Step 1: Start by cooking the bacon. Place your chopped bacon in a cold skillet, then turn the heat to medium. This allows the fat to render slowly, giving you perfectly crispy bacon without burning. Cook for 5–7 minutes, stirring occasionally, until it’s browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.
Step 2: Sauté the aromatics. Add the finely chopped shallot to the bacon fat in the skillet and cook for 2–3 minutes until softened and fragrant. Stir in the minced garlic and cook for just 30 seconds more—you’ll notice that amazing smell… that’s the flavor base building. Be careful not to burn the garlic!
Step 3: Toast the oats. Now, add the rolled oats to the skillet with the shallot and garlic. Stir constantly for about 1–2 minutes until the oats are lightly toasted and smell nutty. This quick toasting step deepens their flavor and helps them stay pleasantly chewy instead of turning gluey later.
Step 4: Cook the oatmeal. Pour in your water or broth, add a pinch of salt and black pepper, and bring everything to a gentle boil. Reduce the heat to low and let it simmer for 5–7 minutes, stirring occasionally. You’ll see the oats absorb the liquid and thicken into a creamy porridge.
Step 5: Stir in cheese and butter. Once the oatmeal has reached your desired consistency (it should be creamy but not soupy), turn off the heat. Stir in the grated cheddar and butter until the cheese is fully melted and the oatmeal is luxuriously smooth. Taste and adjust seasoning if needed.
Step 6: Cook the eggs. While the oatmeal simmers, cook your eggs to your liking in a separate non-stick skillet. For a runny yolk that creates a sauce for the oatmeal, sunny-side-up or over-easy is perfect. Heat a little butter or oil over medium heat, crack in the eggs, and cook for 2–3 minutes until the whites are set but the yolk is still jiggly.
Step 7: Assemble and serve. Divide the cheesy oatmeal between two bowls. Top each with a cooked egg, a generous sprinkle of the crispy bacon, and a shower of fresh chives or green onions. Serve immediately while everything is hot and the yolk is gloriously runny.
Storage & Freshness Guide
- Fridge: Store oatmeal (without egg) in an airtight container for up to 3 days.
- Freezer: Not recommended—oats can become mushy upon thawing.
- Reviving: Reheat gently in a saucepan with a splash of water or milk to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens dressed lightly with lemon vinaigrette cut through the richness of the oatmeal beautifully.
- Buttery toasted sourdough — Perfect for mopping up every last bit of cheesy oats and runny egg yolk from the bowl.
- Sautéed mushrooms — Their earthy, umami flavor pairs wonderfully with the bacon and cheddar, adding another layer of savory depth.
Drinks
- A bold black coffee — Its bitterness provides a clean, sharp contrast to the creamy, savory notes of the dish.
- Freshly squeezed orange juice — The bright, citrusy sweetness offers a refreshing palate cleanser between rich bites.
- Earl Grey tea with a splash of milk — The bergamot notes add a fragrant, elegant touch that complements the hearty breakfast vibe.
Something Sweet
- Fresh berries with a dollop of yogurt — A light, tangy finish that doesn’t overwhelm after a savory meal.
- A small square of dark chocolate — Just a bite to satisfy your sweet tooth with sophistication.
- Maple-glazed bacon twist — For the ultimate indulgence, a sweet-and-salty treat that echoes the main dish’s star ingredient.
Top Mistakes to Avoid
- Overcooking the eggs. The runny yolk is like a built-in sauce for the oatmeal. If you cook the yolk solid, you lose that luxurious, saucy quality that brings everything together.
- Using quick oats. They turn to mush almost instantly in the pot, resulting in a gluey, unappealing texture. Stick with old-fashioned rolled oats for the perfect creamy-yet-chewy bite.
- Skipping the oat toasting step. Toasting the oats in the bacon fat adds a nutty depth and helps them maintain their structure. If you just boil them straight away, the flavor will be noticeably flatter.
- Adding the cheese while the heat is still on. High heat can cause the cheese to seize up and become oily or stringy. Always take the pot off the heat before stirring in the cheddar for a smooth, velvety melt.
Expert Tips
- Tip: For an extra-creamy texture, replace half the water with whole milk or cream. It adds a lovely richness that makes the oatmeal feel even more decadent and special.
- Tip: Cook your eggs in the bacon fat for added flavor. After removing the bacon, crack the eggs directly into the same skillet. The residual fat will give the eggs a deliciously smoky, savory edge.
- Tip: Make a big batch of the base oatmeal (without eggs) and reheat portions throughout the week. Simply fry a fresh egg each morning for a quick, gourmet breakfast in minutes.
- Tip: Add a dash of hot sauce or a sprinkle of red pepper flakes at the end. A little heat cuts through the richness and adds a wonderful complexity to each bite.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the bacon and use a tablespoon of olive oil or butter to sauté the shallot and garlic. For a smoky flavor, add a pinch of smoked paprika or a sprinkle of vegetarian bacon bits at the end. You could also sauté some chopped mushrooms with the shallots for extra umami depth.
What can I use instead of cheddar cheese?
Gruyère, Gouda, or even a good pepper jack would be fantastic. You want a cheese that melts well and has a pronounced flavor to stand up to the oats. Avoid very soft cheeses like fresh mozzarella, as they can make the oatmeal watery.
How do I store and reheat leftovers?
Store the oatmeal (without the egg) in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan with a splash of water or milk to loosen it up, stirring frequently. I don’t recommend freezing, as the texture of the oats can become mushy upon thawing.
Can I use steel-cut oats instead?
You can, but the cooking time will be much longer—about 20–30 minutes. You’d also need to adjust the liquid ratio. For this specific quick-and-easy recipe, rolled oats are the best choice for texture and speed.
My oatmeal is too thick. How can I fix it?
No problem! Just stir in a little more hot water or broth, a tablespoon at a time, until it reaches your preferred consistency. Remember, it will continue to thicken as it sits, so it’s better to err on the side of slightly too loose.
Bacon And Egg Cheddar Oatmeal
Make the best savory Bacon and Egg Cheddar Oatmeal for a protein-rich, comforting breakfast. Ready in 25 minutes! Get the easy recipe here.
Ingredients
For the Ingredients
-
100 g rolled oats (old-fashioned)
-
4 slices thick-cut bacon (chopped)
-
2 large eggs
-
60 g sharp cheddar cheese (grated)
-
480 ml water or chicken broth
-
1 small shallot (finely chopped)
-
1 clove garlic (minced)
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1 tbsp unsalted butter
-
0.25 tsp black pepper (freshly ground)
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pinch salt (to taste)
-
fresh chives or green onions (for garnish)
Instructions
-
Start by cooking the bacon. Place your chopped bacon in a cold skillet, then turn the heat to medium. This allows the fat to render slowly, giving you perfectly crispy bacon without burning. Cook for 5–7 minutes, stirring occasionally, until it’s browned and crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.01
-
Sauté the aromatics. Add the finely chopped shallot to the bacon fat in the skillet and cook for 2–3 minutes until softened and fragrant. Stir in the minced garlic and cook for just 30 seconds more—you’ll notice that amazing smell… that’s the flavor base building. Be careful not to burn the garlic!02
-
Toast the oats. Now, add the rolled oats to the skillet with the shallot and garlic. Stir constantly for about 1–2 minutes until the oats are lightly toasted and smell nutty. This quick toasting step deepens their flavor and helps them stay pleasantly chewy instead of turning gluey later.03
-
Cook the oatmeal. Pour in your water or broth, add a pinch of salt and black pepper, and bring everything to a gentle boil. Reduce the heat to low and let it simmer for 5–7 minutes, stirring occasionally. You’ll see the oats absorb the liquid and thicken into a creamy porridge.04
-
Stir in cheese and butter. Once the oatmeal has reached your desired consistency (it should be creamy but not soupy), turn off the heat. Stir in the grated cheddar and butter until the cheese is fully melted and the oatmeal is luxuriously smooth. Taste and adjust seasoning if needed.05
-
Cook the eggs. While the oatmeal simmers, cook your eggs to your liking in a separate non-stick skillet. For a runny yolk that creates a sauce for the oatmeal, sunny-side-up or over-easy is perfect. Heat a little butter or oil over medium heat, crack in the eggs, and cook for 2–3 minutes until the whites are set but the yolk is still jiggly.06
-
Assemble and serve. Divide the cheesy oatmeal between two bowls. Top each with a cooked egg, a generous sprinkle of the crispy bacon, and a shower of fresh chives or green onions. Serve immediately while everything is hot and the yolk is gloriously runny.07
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