Bacon And Egg Savory Oats Recipes
BACON AND EGG SAVORY OATS
Start the day well with this warm hearty breakfast bowl.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- In 8-inch skillet, cook bacon over medium heat 5 to 8 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain.
- In 1-quart saucepan, heat milk, granola and salt to boiling over medium heat. Boil 3 to 4 minutes, stirring occasionally. Stir in half of the bacon pieces.
- Meanwhile, heat bacon drippings in same skillet over low heat; crack egg into skillet. Cover and cook 3 to 5 minutes or until egg yolk is firm.
- Place hot granola mixture into serving bowl or mini cast iron skillet. Top with fried egg, shredded cheese and remaining bacon pieces. Drizzle with maple syrup.
Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g
SAVORY OATMEAL AND SOFT-COOKED EGG
Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.
Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g
SLOW COOKER SAVORY OATMEAL WITH BACON, SCALLIONS, AND CHEDDAR
This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.
Provided by Sarah DiGregorio
Categories Slow Cooker Breakfast Oat Oatmeal Egg Bacon Cheddar Cheese Green Onion/Scallion
Yield Makes about 5 cups
Number Of Ingredients 10
Steps:
- Generously butter a 5- to 7-quart slow cooker. Add the oats, 4 cups water, and I teaspoon salt. Cook until the oatmeal is thick and tender: on LOW for 4 hours or on LOW for 2 hours followed by WARM for 6 to 7 hours.
- Put the bacon into a cold large skillet and bring the heat to medium. Cook, flipping a couple times, until the bacon has rendered a lot of its fat and is deeply browned and crisp, about 10 minutes. Drain on paper towels, then coarsely chop. You can do this right before serving the oatmeal or the day before, in which case store the crisped bacon in an airtight container in the refrigerator and bring it to room temperature before using.
- When the oatmeal is done, stir in the bacon, white and light green scallion slices, and about three-quarters of the cheese (about 6 ounces). Taste for seasoning and add more salt if necessary and a few grinds of pepper. Serve in bowls topped with the remaining cheese, the dark green sliced scallions, and eggs, if you like.
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