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This Cheesy Savory Oatmeal is made with cheddar cheese and topped with brussels sprouts, sweet potatoes, and a fried egg for a filling and delicious breakfast. It’s a great option for when you’re craving something savory in the morning and want to switch it up!
Oh hey look, an oatmeal recipe! This cheesy savory oatmeal is the oatmeal of my dreams, mostly because it’s made with my three favorite foods: cheese, sweet potatoes and eggs.
I’ll admit, I’m a creature of habit. I tend to eat hard boiled eggs, or eggs and toast for breakfast most mornings. And while I love good routine, sometimes it gets a little… boring. You know?
Why you’ll love this savory oatmeal
- It’s a nice change of pace from your usual oatmeal
- It’s topped with vegetables like brussels sprouts and sweet potatoes
- The fried egg really takes the oatmeal to the next level
- It’s ready in about 15 minutes!
Savory oatmeal ingredients
- Oats: I used a mixture of steel cut and rolled oats, because texture is everything when it comes to oatmeal. The result is way better when if you only used rolled oats (think: less mushy)
- Shallot: Shallots give this bowl extra flavor; can sub onion if needed, but don’t omit
- Cheese: Cheese is key! I honestly would not omit it; if you’re dairy-free, use your favorite dairy-free cheese instead
- Brussels sprouts: Cooking brussels sprouts directly in a skillet is one of my favorite ways to prepare them (like my easy fried brussels sprouts) because it’s quick and efficient
- Sweet potatoes: Again, just adding more nutrients to this bowl with the sweet potato, and cooking them in the skillet allows them to get nice and crispy on the outside
- Egg: This recipe makes 2 servings, so each bowl contains 1 egg — the perfect amount
- Hot sauce: Optional, don’t knock it ’til you try it!
Step 1: Sauté the shallots. Heat oil in a large skillet over medium heat, then add the shallots and sauté them for 1-2 minutes until soft.
Step 2: Add the oats. To that same skillet, add the oats (both kinds), water and salt and bring the mixture to a boil. Then, reduce heat to a simmer and simmer the oats for 4-8 minutes, stirring occasionally. Last, stir in the cheese and black pepper.
Step 3: Cook the toppings. While the oats are cooking, cook the brussels sprouts and sweet potatoes in a separate large skillet until soft. Create a hole in the center, and crack an egg (1 or 2 depending on how many people you’re feeding), place a lid on the skillet and cook until the egg is set.
Tips and tricks
- Stir occasionally: The oats cook fairly quickly, but you want to make sure to give them a quick stir every 1-2 minutes so they don’t stick to the bottom of your skillet.
- Make sure you’re using rolled oats or old fashioned oats, NOT quick cooking oats.
- If you’re really feeling fancy, you could use my air fryer sweet potatoes recipe to prep the sweet potatoes for the optimal texture (it’s my favorite!).
- Feeling bold? Add hot sauce! A little bit goes a long way (I love Cholula).
Can I use different toppings?
Can this be made vegan?
Yes! I wouldn’t omit the cheese though. Instead, I’d use your favorite dairy-free cheese, and then instead of the egg, include a different topping (see above).
Make ahead: To save yourself time in the mornings, you can prep the oats and even the vegetables ahead of time. Then, once you’re ready to eat, reheat everything either in a skillet or in the microwave. That way, the only thing you’d have to cook is the egg.
Leftovers: Store any leftovers in a sealed container in the refrigerator for up to 4 days.
More easy breakfast recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cheesy Savory Oatmeal
- 1 tbsp olive oil divided
- 2 tbsp shallots minced
- 3/4 cup steel cut oats
- 1/2 cup rolled oats
- 3 1/2 cups water
- 1/2 tsp salt
- 1 cup cheddar cheese shredded
- 1 cup brussels sprouts sliced
- 1 large sweet potato peeled and diced
- Salt and pepper to taste
- 3 eggs depending on your preference
- 1 tbsp hot sauce optional
- black pepper to taste
- Heat 1 tsp of olive oil in a large skillet over medium heat then add the shallots and stir for 1-2 minutes. Next, add the steel cut oats, rolled oats, water, and salt and stir. Bring mixture to a boil, then reduce heat to a a simmer and simmer the oats for 4-8 minutes, stirring occasionally.
- While oats are cooking, heat the remaining oil in a separate skillet, then add the brussels sprouts and sweet potato, and cook over medium-high heat, stirring occasionally until they're cooked. Note: you may need to add more oil so that they cook faster.
- Once the sprouts and potatoes are cooked, turn the heat down to low and use a spatula to create a hole in the center of the skillet; then, crack an egg in the center. If you're cooking two eggs, create two holes. Fry the egg(s) until it's cooked all the way through.
- Once the oats are cooked, stir in the cheese until it's melted, and add black pepper to taste.
- To assemble: pour oats into a bowl then top them with the brussels sprouts, potatoes, egg, and hot sauce if using. Enjoy!
UPDATE NOTE: This post was originally published in May 2018. It was updated with new text in February 2021.