This savory Egg and Cheddar Breakfast Oatmeal is a creamy, risotto-like dish ready in under 20 minutes. It’s a protein-packed breakfast that will keep you satisfied for hours. Perfect for a quick, savory morning meal.
Craving a delicious Egg and Cheddar Breakfast Oatmeal? You've come to the right spot! From Savory Oatmeal favorites to amazing Chicken Recipes recipes, there's something here for everyone.
Why You’ll Love This Egg and Cheddar Breakfast Oatmeal
- Savory twist: A game-changing take on a breakfast classic.
- Long-lasting energy: Protein and fats keep you full for hours.
- Endlessly customizable: Easy to adapt with your favorite add-ins.
- Quick & foolproof: Ready in 15 minutes, even before coffee.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups water or unsalted chicken broth
- 2 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon unsalted butter
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon smoked paprika (plus more for garnish)
- Salt and black pepper to taste
- Fresh chives or green onions for garnish (optional)
Tools: A small to medium saucepan, a whisk, and a measuring cup.
Notes: Shred your own cheddar for a smoother sauce. Don’t skip the smoked paprika—it adds smoky depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 20 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 3 minutes | Cook Time: 12 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Use old-fashioned rolled oats, not instant. They have the perfect texture for this application—they hold their shape and provide a pleasant chew without turning to mush. Instant or quick-cooking oats will become far too gluey.
- Why shred your own cheese? Pre-shredded bags are coated with potato starch or cellulose to prevent clumping, which can inhibit melting and give your oatmeal a slightly grainy texture. Taking 60 seconds to grate a block of cheddar ensures a velvety, smooth sauce.
- Broth vs. water—what’s the difference? Using a good-quality, low-sodium chicken broth will add a wonderful savory, umami backbone to the oats. Water is perfectly fine and lets the cheese and egg flavors shine, but broth makes it taste richer and more complex.
- Have your toppings ready to go. This dish comes together fast at the end. Having your cheese measured, your garnishes chopped, and your eggs cracked (in a separate bowl) means you won’t be scrambling and risk overcatching anything.
How to Make Egg and Cheddar Breakfast Oatmeal
Step 1: Cook the Oats. In your saucepan, bring the 2 cups of water or broth to a boil over medium-high heat. Once boiling, stir in the 1 cup of rolled oats and reduce the heat to a steady simmer. Let them cook for about 5-7 minutes, stirring occasionally, until they’ve absorbed most of the liquid and thickened. You’ll notice the texture becoming creamy. This is your base.
Step 2: Incorporate the Butter and Seasonings. Once the oats are cooked, reduce the heat to low. Stir in the 1 tablespoon of butter until it melts completely and glistens on the oats. Now, add the 1/4 teaspoon each of garlic powder and onion powder, along with the 1/8 teaspoon of smoked paprika. Season with a good pinch of salt and a few grinds of black pepper. Give it a good stir—the aroma at this point is just incredible.
Step 3: Create the Egg Ribbon. This is the fun part! In a small separate bowl, lightly beat your 2 eggs with a fork or whisk—just until the yolks and whites are combined, no need to make them frothy. While continuously stirring the oatmeal in a circular motion with one hand, slowly drizzle in the beaten eggs with the other. The constant motion is key; it will cook the eggs gently and create thin, cooked ribbons throughout the oats, rather than one big scrambled clump.
Step 4: Melt in the Cheese. Turn off the heat completely. Now, add your 1/2 cup of freshly shredded cheddar cheese. Stir constantly as the residual heat from the oatmeal melts the cheese into a smooth, luxurious sauce. You’ll see the whole mixture transform, becoming cohesive and incredibly glossy. Taste it here and adjust the seasoning with more salt or pepper if needed.
Step 5: Serve Immediately. Savory oatmeal is best served right away while it’s hot and creamy. Divide it between two bowls. Garnish with an extra sprinkle of smoked paprika, some freshly cracked black pepper, and a generous handful of chopped fresh chives or green onions. The fresh, sharp bite of the chives cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently with a splash of milk or water to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens with a light lemon vinaigrette provide a fresh, crisp contrast to the warm, creamy oatmeal.
- Sautéed mushrooms and spinach — Stirring in a spoonful of garlicky sautéed veggies adds another layer of earthy flavor and makes the meal even more substantial.
- Avocado slices — A few creamy slices on the side or on top add healthy fats and a cool, buttery texture that complements the cheesy oats beautifully.
Drinks
- A robust black tea — The bold, slightly tannic flavor of an English Breakfast or Earl Grey tea stands up well to the rich, cheesy notes of the oatmeal.
- Freshly squeezed orange juice — The bright, citrusy acidity is a classic breakfast partner that helps cleanse the palate between bites.
- Hot coffee with a splash of cream — The bitter notes of coffee are a perfect match for the savory, umami depth of this dish.
Something Sweet
- A small bowl of fresh berries — After a savory main, a few sweet-tart raspberries or blueberries provide a light, refreshing, and healthy finish.
- A square of dark chocolate — Just a single piece of high-cocoa dark chocolate offers a rich, bittersweet ending that doesn’t feel too heavy.
- A drizzle of honey over Greek yogurt — If you still have room, a few spoonfuls of tangy yogurt with honey balances out the savory start to your morning.
Top Mistakes to Avoid
- Mistake: Using instant oats. They’re processed to cook too quickly and will disintegrate into a pasty, unappealing texture. Stick with old-fashioned rolled oats for the perfect balance of creaminess and structure.
- Mistake: Adding the eggs without stirring. If you just dump the beaten eggs in and let them sit, they’ll scramble into large, rubbery curds. The constant, gentle stirring is non-negotiable for creating those silky ribbons.
- Mistake: Using high heat when adding the cheese. If the pot is too hot when you add the cheese, the fats and proteins can separate, making your oatmeal greasy and grainy. Always take it off the heat and let the residual warmth do the work.
- Mistake: Skipping the seasoning until the end. Seasoning the cooking liquid and oats as they cook builds layers of flavor from within. If you only add salt at the end, the dish will taste seasoned on the surface but bland underneath.
Expert Tips
Egg And Cheddar Breakfast Oatmeal
Make this savory Egg and Cheddar Breakfast Oatmeal in 15 minutes for a protein-packed, satisfying start to your day. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 cup old-fashioned rolled oats
-
2 cups water or unsalted chicken broth
-
2 large eggs
-
1/2 cup shredded sharp cheddar cheese
-
1 tablespoon unsalted butter
-
1/4 teaspoon garlic powder
-
1/4 teaspoon onion powder
-
1/8 teaspoon smoked paprika (plus more for garnish)
-
Salt and black pepper (to taste)
-
Fresh chives or green onions (for garnish (optional))
Instructions
-
In your saucepan, bring the 2 cups of water or broth to a boil over medium-high heat. Once boiling, stir in the 1 cup of rolled oats and reduce the heat to a steady simmer. Let them cook for about 5-7 minutes, stirring occasionally, until they’ve absorbed most of the liquid and thickened. You’ll notice the texture becoming creamy. This is your base.01
-
Once the oats are cooked, reduce the heat to low. Stir in the 1 tablespoon of butter until it melts completely and glistens on the oats. Now, add the 1/4 teaspoon each of garlic powder and onion powder, along with the 1/8 teaspoon of smoked paprika. Season with a good pinch of salt and a few grinds of black pepper. Give it a good stir—the aroma at this point is just incredible.02
-
This is the fun part! In a small separate bowl, lightly beat your 2 eggs with a fork or whisk—just until the yolks and whites are combined, no need to make them frothy. While continuously stirring the oatmeal in a circular motion with one hand, slowly drizzle in the beaten eggs with the other. The constant motion is key; it will cook the eggs gently and create thin, cooked ribbons throughout the oats, rather than one big scrambled clump.03
-
Turn off the heat completely. Now, add your 1/2 cup of freshly shredded cheddar cheese. Stir constantly as the residual heat from the oatmeal melts the cheese into a smooth, luxurious sauce. You’ll see the whole mixture transform, becoming cohesive and incredibly glossy. Taste it here and adjust the seasoning with more salt or pepper if needed.04
-
Savory oatmeal is best served right away while it’s hot and creamy. Divide it between two bowls. Garnish with an extra sprinkle of smoked paprika, some freshly cracked black pepper, and a generous handful of chopped fresh chives or green onions. The fresh, sharp bite of the chives cuts through the richness perfectly.05
Not what you're looking for?
