This Egg and Bacon Breakfast Bowl Oatmeal transforms oats into a savory, protein-packed meal. Creamy oats, crispy bacon, and a runny egg create a hearty breakfast that keeps you full for hours. Perfect for busy mornings, this oatmeal recipe redefines breakfast comfort.
Looking for Egg and Bacon Breakfast Bowl Oatmeal inspiration? You'll love what we have! Explore more Savory Oatmeal recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Egg and Bacon Breakfast Bowl Oatmeal
- Flavor game-changer: Salty bacon, rich egg yolk, and creamy oats redefine breakfast.
- Long-lasting energy: Protein, fiber, and healthy fats power you through your morning.
- Endlessly customizable: Add hot sauce, spinach, or other savory favorites.
- Quick & easy: Ready in under 20 minutes for busy mornings.
Ingredients & Tools
- 4 slices thick-cut bacon, chopped into small pieces
- 1 cup old-fashioned rolled oats (not instant)
- 2 cups chicken or vegetable broth
- 2 large eggs
- 1/4 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh chives
- 1 small garlic clove, minced
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
Tools: Medium saucepan, non-stick skillet, wooden spoon, small bowl for eggs
Notes: Using broth instead of water adds deep savory flavor. Don’t skip the sharp cheddar—its tang cuts through the richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 24 g |
| Carbs: | 30 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why use old-fashioned oats instead of quick oats? Old-fashioned rolled oats hold their texture better and don’t turn to mush as easily. You’ll get a much more satisfying, chewy bite that stands up to the other ingredients.
- Can I make this vegetarian? Absolutely! Just skip the bacon and use a tablespoon of olive oil or butter to sauté the garlic. You could even add some sautéed mushrooms for a meaty, umami flavor.
- What if I don’t have broth? No worries—water works in a pinch, but I’d recommend adding an extra pinch of salt and maybe a dash of soy sauce or Worcestershire sauce to boost the savory flavor.
- How runny should the egg be? For this recipe, a soft, runny yolk is ideal because it acts as a sauce for the oats. Aim for sunny-side up or over-easy so the yolk stays liquid.
How to Make Egg and Bacon Breakfast Bowl Oatmeal
Step 1: Start by cooking the bacon. Place the chopped bacon in a cold, medium saucepan over medium heat. Let it cook slowly, stirring occasionally, until it’s crispy and the fat has rendered—this should take about 6–8 minutes. You’ll notice the bacon sizzling and the kitchen filling with that irresistible smoky aroma. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
Step 2: Now, it’s time to build flavor in that bacon fat. Add the minced garlic to the pan and sauté for about 30 seconds, just until it’s fragrant—be careful not to burn it! Then, pour in the rolled oats and stir to coat them in the bacon fat. Toasting the oats for a minute like this gives them a nutty, deeper flavor that really elevates the whole dish.
Step 3: Carefully pour in the broth—it might sizzle a bit, and that’s a good sign! Add the smoked paprika, a pinch of salt (remember, the bacon and broth are already salty), and a good grind of black pepper. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for about 5–7 minutes, stirring occasionally. You’re looking for the oats to be tender and the mixture to be creamy but not soupy.
Step 4: While the oats are cooking, cook your eggs. Heat a non-stick skillet over medium-low heat with a tiny bit of oil or butter. Crack the eggs into the skillet and cook them sunny-side up until the whites are set but the yolks are still runny—this usually takes about 3–4 minutes. You can cover the skillet for a minute to help the tops set without flipping.
Step 5: Once the oatmeal is done, turn off the heat and stir in the shredded cheddar cheese and most of the cooked bacon (save a little for garnish). The cheese will melt into the oats, making them extra creamy and luxurious. Taste and adjust seasoning if needed—sometimes another crack of black pepper is all it needs.
Step 6: To serve, divide the savory oatmeal between two bowls. Gently slide a cooked egg on top of each portion. Sprinkle with the remaining bacon and the fresh chives. The vibrant green chives add a fresh, oniony contrast that really brightens up the rich, savory flavors. Break the yolk with your fork and let it run into the oats—that’s the best part!
Storage & Freshness Guide
- Fridge: Store components separately; oats and bacon up to 3 days.
- Freezer: Not recommended; oats become mushy upon thawing.
- Reviving: Reheat oats with a splash of broth or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon cut through the richness of the oatmeal, adding a fresh, crisp element to your meal.
- Sliced avocado with a sprinkle of flaky sea salt — The creamy, cool avocado provides a lovely textural contrast and adds healthy fats that make the meal even more satisfying.
- Buttered toast soldiers — Perfect for dipping into the runny egg yolk and creamy oats, adding a delightful crunch that makes the whole experience more interactive and fun.
Drinks
- A bold, black coffee — The bitterness of strong coffee balances the savory, fatty notes from the bacon and egg, cleansing your palate between bites.
- Freshly squeezed orange juice — The sweet, citrusy tang provides a bright counterpoint to the savory bowl, making the whole meal feel like a special brunch treat.
- Herbal tea like peppermint or chamomile — A warm, calming tea complements the comforting nature of the oatmeal without overwhelming the delicate savory flavors.
Something Sweet
- Fresh berries with a dollop of Greek yogurt — After a savory main, the natural sweetness of berries and tangy yogurt feels light and refreshing, ending the meal on a perfectly balanced note.
- A small square of dark chocolate — Just a bite of rich, slightly bitter chocolate satisfies any lingering sweet craving without being too heavy after your hearty breakfast bowl.
- Cinnamon-dusted apple slices — The warm spice and crisp, sweet apples provide a lovely transition from savory to sweet, feeling both wholesome and a little indulgent.
Top Mistakes to Avoid
- Mistake: Cooking the bacon on too high heat. If you start with a hot pan, the bacon fat can burn, giving everything a bitter taste. Low and slow is the way to go for perfectly rendered, crispy bacon.
- Mistake: Overcooking the eggs. The runny yolk is essential here—it acts as a sauce for the oats. If you cook the yolk through, you’ll miss out on that luxurious, creamy texture.
- Mistake: Using quick oats instead of old-fashioned. Quick oats become mushy almost instantly and won’t give you that satisfying, chewy texture. The heartier old-fashioned oats hold up much better.
Egg And Bacon Breakfast Bowl Oatmeal
Make a savory Egg and Bacon Breakfast Bowl Oatmeal in 20 minutes! This protein-packed recipe is perfect for busy mornings. Get the easy recipe here!
Ingredients
For the Ingredients
-
4 slices thick-cut bacon (chopped into small pieces)
-
1 cup old-fashioned rolled oats (not instant)
-
2 cups chicken or vegetable broth
-
2 large eggs
-
1/4 cup shredded sharp cheddar cheese
-
2 tbsp chopped fresh chives
-
1 small clove garlic (minced)
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1/4 tsp smoked paprika
-
Salt and black pepper (to taste)
Instructions
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Start by cooking the bacon. Place the chopped bacon in a cold, medium saucepan over medium heat. Let it cook slowly, stirring occasionally, until it’s crispy and the fat has rendered—this should take about 6–8 minutes. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.01
-
Now, it’s time to build flavor in that bacon fat. Add the minced garlic to the pan and sauté for about 30 seconds, just until it’s fragrant—be careful not to burn it! Then, pour in the rolled oats and stir to coat them in the bacon fat. Toasting the oats for a minute like this gives them a nutty, deeper flavor that really elevates the whole dish.02
-
Carefully pour in the broth—it might sizzle a bit, and that’s a good sign! Add the smoked paprika, a pinch of salt (remember, the bacon and broth are already salty), and a good grind of black pepper. Bring everything to a gentle boil, then reduce the heat to low and let it simmer for about 5–7 minutes, stirring occasionally. You’re looking for the oats to be tender and the mixture to be creamy but not soupy.03
-
While the oats are cooking, cook your eggs. Heat a non-stick skillet over medium-low heat with a tiny bit of oil or butter. Crack the eggs into the skillet and cook them sunny-side up until the whites are set but the yolks are still runny—this usually takes about 3–4 minutes. You can cover the skillet for a minute to help the tops set without flipping.04
-
Once the oatmeal is done, turn off the heat and stir in the shredded cheddar cheese and most of the cooked bacon (save a little for garnish). The cheese will melt into the oats, making them extra creamy and luxurious. Taste and adjust seasoning if needed—sometimes another crack of black pepper is all it needs.05
-
To serve, divide the savory oatmeal between two bowls. Gently slide a cooked egg on top of each portion. Sprinkle with the remaining bacon and the fresh chives. The vibrant green chives add a fresh, oniony contrast that really brightens up the rich, savory flavors. Break the yolk with your fork and let it run into the oats—that’s the best part!06
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