Cast Iron Savory Baked Oats- the bacon edition

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Cast Iron Savory Baked Oats- the bacon edition

If the original was the healthy weekday edition this is the decadent weekend edition: creamy, bacon laden, and topped with a generous layer of sharp cheddar cheese. I retained all my favorite aspects of the first savory cast iron oatmeal- one pan! a bright pop of pickled goodness! avocado! but upped the, ahem, comfort factor. It smelled so over the top delicious that my hand model got a little snarky when I told him it was my breakfast/lunch.

This takes about 30-35 minutes to make but it’s largely hands off so you can do other morning putter things like empty dishwashers or start laundry, perhaps make coffee and write a haiku.

before coffee yawn

windows slick with morning grey

brighten with each sip

or this

I topped this with one of the pickled peppers I made at the end of pepper season. They are sublime on egg dishes and pizza. Four months ago I was convinced that I went overboard on the pickling of peppers but next year I will make even more (fingers crossed for pepper weather).

Cast Iron Savory Baked Oats- the bacon edition

ingredients

• 2/3 cup thick cut oats
• 1 1/3 cup milk
• pinch of herbes de provence or similar
• salt and pepper to taste
• 1 piece thick cut bacon
• 1/2 cup diced yellow or white onion
• 1/4-1/2 cup shredded sharp cheddar cheese
• 1 egg
• avocado
• something green and a little spicy like arugula or watercress
• pickled peppers

instructions

1. preheat oven to 375
2. cut bacon into bite sized pieces and place in 6” cast iron skillet, place in oven combine oats with milk and dry herbs, set aside
3. chop onion and add to hot bacon pan return to oven and  bake for about ten minutes or until bacon has crisped to your satisfaction and the onions are golden
4. add the oat mixture, stir to combine and return to the oven for five minutes
5. finally, add the shredded cheddar and the egg. bake until the egg is set and the oatmeal is bubbly and beginning to crisp along the edges- about 12-16 minutes
6. remove from oven and allow to cool just a smidge before you
7. garnish with peppers, avocado, and something green- serve hot (it’s in cast iron so it will stay hot long enough to take a series of photos or about 15 minutes)

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Cast Iron Savory Baked Oats- the bacon edition

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Cook Time 18 minutes mins

Course Breakfast

Ingredients

  

• 2/3 cup thick cut oats
• 1 1/3 cup milk
• pinch of herbs de provence or similar
• salt and pepper to taste
• 1 piece thick cut bacon
• 1/2 cup diced yellow or white onion
• 1/4-1/2 cup shredded sharp cheddar cheese
• 1 egg
• avocado
• something green and a little spicy like arugula or watercress
• pickled peppers

Instructions

 

• preheat oven to 375
• cut bacon into bite sized pieces and place in 6” cast iron skillet, place in oven combine oats with milk and dry herbs, set aside
• chop onion and add to hot bacon pan return to oven and bake for about ten minutes or until bacon has crisped to your satisfaction and the onions are golden
• add the oat mixture, stir to combine and return to the oven for five minutes
• finally, add the shredded cheddar and the egg. bake until the egg is set and the oatmeal is bubbly and beginning to crisp along the edges- about 12-16 minutes
• remove from oven and allow to cool just a smidge before you
• garnish with peppers, avocado, and something green- serve hot (it’s in cast iron so it will stay hot long enough to take a series of photos or about 15 minutes)

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