Savory Oatmeal Breakfast Casserole

4.0
(1)
1 Review
2 Photos

I don't care for sweet oatmeal. On cold mornings, I make this hearty, low-calorie breakfast that tastes great and holds me over until lunch.

Submitted by Rachel Jargon
Updated on January 14, 2022
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 cup water, more if needed

  • ½ cup steel-cut oats

  • ¼ cup diced tomatoes

  • ¼ cup chopped fresh basil

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 eggs

  • 2 tablespoons heavy whipping cream

  • ¼ cup crumbled feta cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Bring water to a boil in a saucepan. Add oats, reduce heat to medium-low, and cook until tender, 10 to 15 minutes, adding more water if oats get too dry.

  3. Combine oatmeal, tomatoes, basil, salt, and pepper together in a bowl. Beat eggs and cream together in a separate bowl. Fold egg mixture into oatmeal mixture; divide between 2 large ramekins or baking dishes. Top oatmeal mixture with feta cheese.

  4. Bake in the preheated oven until cooked through, about 30 minutes.

Cook's Note:

Try switching up the herbs and cheese for fun! Some combinations I like are rosemary and Gruyere, dill and Havarti, and thyme and chevre.

Nutrition Facts (per serving)

329 Calories
17g Fat
30g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 329
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 42%
Cholesterol 223mg 74%
Sodium 1453mg 63%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 15g 29%
Vitamin C 4mg 4%
Calcium 147mg 11%
Iron 3mg 18%
Potassium 167mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.