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.
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
BACON EGGS & OATMEAL
This is my husband's favorite breakfast. Everybody in his family just loves it. I think it's o.k., but toast is easier. You can also use sausage instead of bacon.
Provided by cowbells27
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook your bacon.
- Scramble the eggs in butter.
- Mix the oatmeal and water.
- Cook.
- Mix all together in a big bowl.
Nutrition Facts : Calories 612, Fat 44.4, SaturatedFat 17.6, Cholesterol 484.4, Sodium 605.8, Carbohydrate 28.2, Fiber 4, Sugar 1.4, Protein 24.4
BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE
All the flavors that make up the perfect breakfast in one cookie!
Provided by Moonsinger38
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
- Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
- Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
- Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
- To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.8 g, Cholesterol 28.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 237.3 mg, Sugar 18.6 g
CRISPY OVEN BACON AND EGGS
Bacon browns and crisps evenly in the oven without the hassle of flipping slices on the stovetop, while eggs can oven-fry alongside for perfect sunny-side-up runny yolks and tender whites. The oven's encompassing heat helps egg whites set on top before the yolks start to stiffen. Make sure to have the eggs sit at room temperature before cracking them into the hot pan: It ensures they'll cook quickly and evenly.
Provided by Genevieve Ko
Categories breakfast, brunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Take the eggs out of the refrigerator. Place a rack in the center of the oven, and heat the oven to 450 degrees.
- Arrange the bacon on a rimmed baking sheet in a single layer, spacing evenly. Roast in the center of the oven until the fat renders and the bacon curls, about 8 minutes. Very thin slices will cook more quickly; thick-cut ones will take longer.
- Take the pan out of the oven and quickly flip the bacon and move to one side of the pan. Crack the eggs onto the other side, then immediately return the pan to the oven and roast until the whites are just set, the yolks are still runny and the bacon is brown and crisp, 2 to 5 minutes longer. If you prefer medium or hard egg yolks or extra-crisp bacon, cook a few minutes more, but take out the bacon before it burns.
- Using a spatula, cut the eggs apart. Slide them off the pan and onto plates right away to stop the yolks from solidifying. Season to taste with salt and pepper. Drain the bacon on paper towels, then add to the plate along with toast. Serve immediately.
BACON, OATMEAL, AND RAISIN COOKIES
Sweet meets salty in these oatmeal-raisin cookies flecked with crisp bacon bits. They're great for breakfast or an afternoon snack alongside a cup of coffee.
Provided by Autumn Martin
Categories Dessert Bake Raisin Bacon Oatmeal Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 16 to 20
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.
- Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2-3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4-5 minutes. Mix in dry ingredients.
- Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-ounce ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3" apart. Chill dough for 1 hour or cover and chill overnight.
- Arrange racks in upper and lower thirds of oven; preheat to 375°F Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20-22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
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