When you think of oatmeal, do you think of cinnamon sugar and apples? The newest trend is to leave the sweetness out of your oatmeal and give it a savory bent instead. Not only can you cut the sugar, but by adding a bit of protein in the morning, you will be fueled through until lunch, giving a bit of staying power to your breakfast. This recipe provides a great breakfast for one, though you can easily double, triple or quadruple it if you’re looking to feed more than just yourself on a busy morning. If you don’t have time to cook bacon, feel free to use bacon crumbles instead, even if it’s just a pinch. The smoky saltiness that the bacon lends to the dish makes it that much tastier.
Savory Oatmeal with Soft-Cooked Egg and Bacon
Servings: 1
Protein: 32 grams
- 1 cup lowfat milk
- 1/2 cup old-fashioned oats, uncooked
- 1 pinch sea salt
- 1 teaspoon cooking oil (or 1/2-second spray)
- 1 large egg
- 1 tablespoon cheddar cheese, shredded
- 1 slice cooked bacon, coarsely chopped
- 2 teaspoons green onion, sliced
- salt and pepper (optional)
Directions
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Combine milk, oats and salt and cook according to package instructions. While oats cook, heat small, non-stick skillet over medium heat. Lightly coat with cooking oil. Add egg and cook about 3-4 minutes for runny yolk.
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Serve oatmeal topped with cheese, bacon, egg and green onion. If desired, season with salt and pepper.
Recipe courtesy of Milk Life
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