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bacon egg cheese oats

Bacon Egg and Cheese Oatmeal (Stovetop or Instant Pot Savory Oats Recipe)

Summer Yule
Learn to make Instant Pot savory oatmeal! This bacon egg and cheese oatmeal covers all of the food groups and will leave you feeling satisfied until lunch.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4
Calories 565 kcal


  • 1 cup steel cut oats
  • 8 large eggs
  • 4 slices thick-cut bacon
  • 2⅔ cups baby spinach
  • 4 ounces shredded cheese (113 grams)
  • 1 medium avocado, sliced


  • Put the oats and 3 cups water in the Instant Pot. Close the lid and also make sure the steam vent is closed.
  • For thin savory oatmeal: pressure cook for 6 minutes on high (“multigrain” setting) and let the pressure naturally release for 15 minutes.
    For thick savory oatmeal: Pressure cook steel cut oats for 10 minutes on high (“multigrain” setting). Then let the pressure naturally release for 15 minutes before carefully opening the pressure valve.
    If this oatmeal contains too much liquid, cook for several minutes on high saute (lid off) to evaporate it. To thin oatmeal that is too thick, simply stir in a little milk or water.
  • While the oatmeal cooks, you can cook your eggs and bacon in a skillet in on the stovetop. Set them aside, and then wilt the fresh spinach in the hot bacon fat. 
  • After the oatmeal is cooked, you can add the toppings. The shredded cheese will melt a bit on the warm oatmeal. Also add your fried eggs, cooked and crumbled bacon, sliced avocado, and wilted spinach. Yum! 
  • Stovetop directions: Bring 4 cups of water to a boil in a medium-sized pot. Stir in 1 cup of steel cut oats and reduce the heat to medium-low. Simmer for 25-30 minutes until the oats are done and liquid is absorbed. 
    For the best results, check your steel cut oats package for cooking times. Some brands recommend cooking on the stove for 45 minutes. You should stir the oats occasionally while they cook on the stove so they don’t stick to the pot. 


This is a level 2 recipe (transition or weight maintenance). Dry steel-cut oatmeal will run you about 150 calories per ¼-cup, so I’d skip the oats to drop this dish to level one. This move preserves the major sources of protein (eggs, cheese) and the produce.
Without the oatmeal, you are left with a pretty typical example of a low-carb/keto breakfast. Cutting back on grains is one easy way to reduce the calories in a meal while keeping the nutrient-dense components that promote satiety.
It's very easy to customize this to meet the needs of individuals in your family without making separate meals. If cooking for one, the cooked oatmeal can be stored in the fridge and topped fresh when reheated.
A note about the little crumble of bacon. I consider bacon to be more of an added fat than a protein. Like peanut butter, bacon does contain some protein, but you’d need to eat a lot of it to cover your protein needs.
Nutrition information is for one serving.


Calories: 565kcalCarbohydrates: 32.9gProtein: 29.3gFat: 35.1gSaturated Fat: 11.8gPotassium: 293.5mgFiber: 6gVitamin A: 114.5% DVVitamin C: 9.4% DVCalcium: 50.3% DVIron: 16.7% DV
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