Cast Iron Savory Baked Oats- the bacon edition
Cast Iron Savory Baked Oats- the bacon editionIf 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
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
- 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)
Cast Iron Savory Baked Oats- the bacon edition
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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