Cheesy Savory Oatmeal with Bacon and Fried Egg | CookOS

Cheesy, Savory Oatmeal

Name: Cheesy Savory Oatmeal with Bacon and Fried Egg
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 2 servings
Ingredients: 1 piece bacon, chopped; 2 scallions, thinly sliced, whites and green separated; ½ cup steel cut oats; ½ cup cottage cheese; ¼ cup shredded cheddar cheese; 2 large eggs; 1 tsp hot sauce, to serve; ½ tsp salt; ½ tsp ground black pepper; 2 cups water; 1 tsp vegetable oil

Cheesy Savory Oatmeal is a warm, protein-loaded breakfast made from slow-cooked steel cut oats infused with bacon, cottage cheese, and sharp cheddar, then topped with a crispy fried egg. It flips the sweet oatmeal formula entirely, delivering a savory, filling meal that keeps you satisfied through the morning.

🏷️Breakfast 🏷️Savory oatmeal 🏷️Bacon 🏷️Eggs 🏷️Steel cut oats Cottage cheese

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Total

2h 15m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 piece bacon, chopped
2 scallions, thinly sliced, whites and green separated
½ cup steel cut oats
½ cup cottage cheese
¼ cup shredded cheddar cheese
2 large eggs
1 tsp hot sauce, to serve
½ tsp salt
½ tsp ground black pepper
2 cups water
1 tsp vegetable oil

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Instructions

1
Heat bacon in a small skillet over medium heat. Cook until bacon is rendered and crisp, about 5 minutes. Stir in scallion whites and cook until softened, about 1 minute. Transfer mixture to a Suvie pan.
2
Add steel cut oats, cottage cheese, ½ tsp salt, ½ tsp ground black pepper, and 2 cups water to bacon mixture, stirring to combine. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook Low for 2 hours.
3
Just before the oatmeal is done cooking, heat 1 tsp vegetable oil in a medium nonstick skillet until shimmering. Add the eggs, cover, and cook for 5 minutes or until desired doneness.
4
Remove oatmeal from Suvie, stirring to incorporate. Add more water as necessary. Divide oatmeal between bowls, top with a fried egg, and sprinkle with cheddar cheese and reserved scallion greens.

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Tips & Notes

Pro tips

Chop and render bacon in the cooking pot first, then use the fat to toast the oat grains for 1–2 minutes before adding water—this deepens the savory flavor.
Stir in cottage cheese and cheddar off heat after cooking, so they meld into the warm oats without breaking down.
Fry the egg in a separate skillet with butter or bacon fat for a crispy, lacy edge that contrasts the creamy oatmeal.
Add scallion whites during cooking and reserve greens for garnish—raw greens stay bright and sharp against the warm bowl.

Substitutions

Bacon → pancetta, prosciutto, or crispy ham
Cottage cheese → Greek yogurt, ricotta, or crème fraîche
Cheddar → gruyère, emmental, or parmesan for sharper flavor
Fried egg → soft-boiled or poached egg, or omit if egg-free

Storage & make-ahead

Store cooled oatmeal in an airtight container for up to 2 days; reheat in a pot with a splash of water or milk over medium heat, stirring often. Fry eggs fresh to order.

Common Questions

Can I use rolled oats instead of steel cut oats?

Rolled oats will cook much faster (about 5 minutes vs. 30+ for steel cut), resulting in a softer, less textured bowl. Steel cut oats are preferred for their chewy texture and ability to absorb cheese and bacon flavor.

Should I cook the egg in the same pan as the oatmeal?

No—cook the oatmeal in a pot, then fry the egg separately in a skillet. This ensures the egg stays crispy on top while the oats remain creamy.

Can I make this ahead?

Yes, cook the oatmeal up to 2 days ahead and store in the fridge. Reheat gently in a pot with a splash of water or milk to loosen. Fry the egg fresh when serving.

What if I don't have cottage cheese?

Greek yogurt (¼ cup) or ricotta work as creamy substitutes. For a different route, use milk or broth—the oats will be looser but still savory and satisfying.

How do I know when the oatmeal is done?

Steel cut oats are tender and chewy when they've absorbed most of the water and are no longer crunchy, typically 30–40 minutes. Stir occasionally to prevent sticking.