Recipe

This Bacon, Egg, and Cheese Oatmeal Will Replace Your Weekly Bagel

By Becky Hughes at New York University

Let’s talk about oats, baby. They may not be the sexiest food in the world, but they’re pretty much God’s gift to college students. Cheap, healthy, microwavable? Check, check and check. To top it off, they’re hella versatile. If you’re in a cinnamon and brown sugar rut (no shade, we’ve all been there), read on and prepare for your world to be shaken.

Bacon, Egg, and Cheese Oatmeal

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 1
  • Easy
Ingredients
  • 1/2 cup old-fashioned rolled oats (or unsweetened steel-cut or instant)
  • 1 cup water
  • 1/4 cup chopped leeks or onions
  • 1 strip of bacon, diced
  • 1 egg
  • 1/8 cup sharp cheddar, grated
  • Red pepper flakes or hot sauce
  • Salt
  • Pepper

Photo by Becky Hughes

Step 1

Starting in a cold pan, bring bacon up to medium/high heat and cook until crispy. Remove bacon and drain on a paper towel, leaving fat in the pan.

Photo by Becky Hughes

Step 2

Add chopped leeks/onion to the pan with bacon fat. Season with salt to taste and cook until translucent and beginning to brown.

Photo by Becky Hughes

Step 3

While the leeks are sautéeing, cook oats according to package directions and shred cheese.

Step 4

Remove leeks from pan and fry an egg in any leftover fat.

Photo by Becky Hughes

Step 5

Season oats to taste and top with leeks, cheese and bacon, finishing with your egg.

Photo by Becky Hughes

On an oat kick? Read on: