This savory Egg and Cheddar Cheese Oatmeal is a rich, comforting twist on breakfast. Creamy oats are swirled with eggs and sharp cheddar for a satisfying meal. It’s quick, flexible, and surprisingly delicious.
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Why You’ll Love This Egg and Cheddar Cheese Oatmeal
- Savory twist: A rich, cheesy departure from sweet oatmeal.
- Protein-packed: Eggs and cheese keep you full for hours.
- Endlessly customizable: Add bacon, hot sauce, or veggies.
- Quick & easy: Ready in under 20 minutes, one pot.
Ingredients & Tools
- 1 cup steel-cut oats (or old-fashioned rolled oats if you prefer a softer texture)
- 3 cups water or unsalted chicken broth (broth adds a lovely savory depth)
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded)
- 2 tbsp unsalted butter
- 1/4 tsp garlic powder (optional, but highly recommended)
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- Fresh chives or green onions for garnish (adds a nice pop of color and freshness)
Tools: Medium saucepan, whisk, measuring cups/spoons, wooden spoon or spatula
Notes: Steel-cut oats yield a chewier texture; old-fashioned rolled oats are creamier. Sharp cheddar’s bold flavor stands up well to the eggs and oats.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 18 g |
| Fat: | 20 g |
| Carbs: | 32 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Use the right oats for your preferred texture. Steel-cut oats offer a nuttier, chewier bite and hold their shape well, while rolled oats break down more for a creamier consistency. Both work—just adjust cooking time accordingly.
- Freshly grate your cheese if you can. Pre-shredded cheese often contains anti-caking agents that can make your oatmeal a little grainy. A block of sharp cheddar grated just before using will melt silkier and taste fresher.
- Don’t skip tempering the eggs. Adding eggs directly to hot oatmeal can cause scrambling—instead, you’ll slowly incorporate a bit of the hot oatmeal into the beaten eggs first. This gentle heating prevents curdling and ensures a smooth, velvety finish.
- Broth vs. water—what’s better? Using chicken or vegetable broth instead of water adds a lovely savory undertone that complements the cheese beautifully. If you use broth, remember to taste before adding extra salt at the end.
How to Make Egg and Cheddar Cheese Oatmeal
Step 1: Start by bringing your water or broth to a gentle boil in a medium saucepan over medium-high heat. You’ll want a nice, steady bubble—not a raging boil. Once it’s bubbling, stir in the steel-cut oats (or rolled oats) and reduce the heat to low. Let them simmer uncovered, stirring occasionally, for about 10–12 minutes if using steel-cut, or 5–7 minutes for rolled oats. You’re looking for the oats to absorb most of the liquid and become tender but still have a slight bite.
Step 2: While the oats are cooking, crack the two eggs into a small bowl and whisk them lightly until uniform in color. No need to go overboard—just enough to break up the yolks and whites. This is also a good time to grate your cheddar if you haven’t already, and chop your fresh chives or green onions for garnish. Having everything prepped and ready makes the next steps smooth and stress-free.
Step 3: Once the oats are cooked and have thickened, it’s time to temper the eggs. Take a spoonful of the hot oatmeal and slowly drizzle it into the bowl with the beaten eggs, whisking constantly as you go. Repeat this 2–3 times—this gradually raises the temperature of the eggs so they won’t scramble when added to the pot. You’ll notice the egg mixture becoming warm and slightly thickened.
Step 4: Now, pour the tempered egg mixture back into the saucepan with the remaining oatmeal. Stir continuously over low heat for 1–2 minutes. The oatmeal will thicken further and take on a lovely, creamy yellow hue. You’re not trying to cook the eggs fully here—just incorporating them so they enrich the oatmeal without forming curds.
Step 5: Turn off the heat and stir in the shredded cheddar, butter, garlic powder, and smoked paprika. Keep stirring until the cheese is fully melted and the butter is incorporated. The result should be glossy, fragrant, and wonderfully cheesy. Season with salt and black pepper to taste—remember, the cheese already adds saltiness, so start with a little and adjust as needed.
Step 6: Let the oatmeal sit for a minute off the heat—it will thicken a touch more as it rests. Then, divide it between two bowls and garnish generously with fresh chives or green onions. Serve immediately while it’s hot and comforting. You’ll love how the sharp cheese, creamy eggs, and hearty oats come together in each spoonful.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Portion into freezer-safe bags or containers up to 1 month.
- Reviving: Reheat gently with a splash of water or milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- Sautéed spinach or kale — The slight bitterness of greens balances the richness of the cheesy oatmeal beautifully, adding color and nutrients to your plate.
- Crumbled cooked bacon or sausage — For a heartier meal, a sprinkle of crispy bacon or savory sausage adds smoky flavor and extra protein that pairs wonderfully.
- Roasted cherry tomatoes — Their sweet, juicy burst contrasts with the creamy oatmeal, adding a bright, acidic note that cuts through the richness.
Drinks
- Hot black coffee or espresso — The bitterness of coffee provides a nice counterpoint to the savory, cheesy notes, waking up your palate with each sip.
- Freshly squeezed orange juice — A glass of cold, tangy OJ offers a refreshing contrast that cleanses your palate between bites of the rich oatmeal.
- Earl Grey tea with a splash of milk — The bergamot in Earl Grey adds a floral, citrusy note that complements the savory elements without overwhelming them.
Something Sweet
- Fresh fruit salad — A light, juicy mix of berries, melon, and citrus provides a sweet, refreshing finish that doesn’t feel too heavy after your savory breakfast.
- A small square of dark chocolate — Just a bite of high-quality dark chocolate offers a bittersweet ending that satisfies your sweet tooth elegantly.
- Vanilla yogurt with honey drizzle — Creamy, slightly sweet yogurt with a touch of honey is a simple, soothing way to round out your meal on a sweet note.
Top Mistakes to Avoid
- Adding the eggs directly to the hot oatmeal. If you pour beaten eggs straight into the pot, they’ll scramble into little curds instead of blending smoothly. Always temper them first with a bit of the hot oatmeal to avoid a chunky texture.
- Overcooking the oats until they’re mushy. Cook them just until tender—overcooking can turn your oatmeal gluey and unappealing. Remember, they’ll thicken a bit more once you add the eggs and cheese.
- Using pre-shredded cheese without reading the label.
Egg And Cheddar Cheese Oatmeal
Make this savory Egg and Cheddar Cheese Oatmeal for a protein-rich breakfast in 20 minutes. A delicious twist on traditional oatmeal. Get the easy recipe now!
Ingredients
For the Ingredients & Tools
-
1 cup steel-cut oats (or old-fashioned rolled oats if you prefer a softer texture)
-
3 cups water or unsalted chicken broth (broth adds a lovely savory depth)
-
2 large eggs (lightly beaten)
-
1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded)
-
2 tbsp unsalted butter
-
1/4 tsp garlic powder (optional, but highly recommended)
-
1/4 tsp smoked paprika
-
Salt and black pepper (to taste)
-
Fresh chives or green onions (for garnish, adds a nice pop of color and freshness)
Instructions
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Start by bringing your water or broth to a gentle boil in a medium saucepan over medium-high heat. You’ll want a nice, steady bubble—not a raging boil. Once it’s bubbling, stir in the steel-cut oats (or rolled oats) and reduce the heat to low. Let them simmer uncovered, stirring occasionally, for about 10–12 minutes if using steel-cut, or 5–7 minutes for rolled oats. You’re looking for the oats to absorb most of the liquid and become tender but still have a slight bite.01
-
While the oats are cooking, crack the two eggs into a small bowl and whisk them lightly until uniform in color. No need to go overboard—just enough to break up the yolks and whites. This is also a good time to grate your cheddar if you haven’t already, and chop your fresh chives or green onions for garnish. Having everything prepped and ready makes the next steps smooth and stress-free.02
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Once the oats are cooked and have thickened, it’s time to temper the eggs. Take a spoonful of the hot oatmeal and slowly drizzle it into the bowl with the beaten eggs, whisking constantly as you go. Repeat this 2–3 times—this gradually raises the temperature of the eggs so they won’t scramble when added to the pot. You’ll notice the egg mixture becoming warm and slightly thickened.03
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Now, pour the tempered egg mixture back into the saucepan with the remaining oatmeal. Stir continuously over low heat for 1–2 minutes. The oatmeal will thicken further and take on a lovely, creamy yellow hue. You’re not trying to cook the eggs fully here—just incorporating them so they enrich the oatmeal without forming curds.04
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Turn off the heat and stir in the shredded cheddar, butter, garlic powder, and smoked paprika. Keep stirring until the cheese is fully melted and the butter is incorporated. The result should be glossy, fragrant, and wonderfully cheesy. Season with salt and black pepper to taste—remember, the cheese already adds saltiness, so start with a little and adjust as needed.05
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Let the oatmeal sit for a minute off the heat—it will thicken a touch more as it rests. Then, divide it between two bowls and garnish generously with fresh chives or green onions. Serve immediately while it’s hot and comforting. You’ll love how the sharp cheese, creamy eggs, and hearty oats come together in each spoonful.06
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