Bacon and Egg Savory Oats

Start the day well with this warm hearty breakfast bowl. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

slices bacon, cut into pieces

cup whole milk

1/2

cup Cascadian Farm™ Farm Stand Harvest organic honey, almond and chia granola

1/8

teaspoon fine sea salt

egg

tablespoons shredded Cheddar cheese

teaspoon real maple syrup

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1

In 8-inch skillet, cook bacon over medium heat 5 to 8 minutes or until crisp. Remove bacon from skillet; place on paper towels to drain.
2

In 1-quart saucepan, heat milk, granola and salt to boiling over medium heat. Boil 3 to 4 minutes, stirring occasionally. Stir in half of the bacon pieces.
3

Meanwhile, heat bacon drippings in same skillet over low heat; crack egg into skillet. Cover and cook 3 to 5 minutes or until egg yolk is firm.
4

Place hot granola mixture into serving bowl or mini cast iron skillet. Top with fried egg, shredded cheese and remaining bacon pieces. Drizzle with maple syrup.

If you prefer your egg poached, scrambled or hard boiled, all options will work for this recipe.
So you want to go hot and spicy? Try a drizzle of Sriracha sauce in place of the maple syrup!
For more savory in your breakfast bowl, add some sliced green onion along with the cheese.