Rosemary Swiss Oatmeal with Mushrooms is a delicious and budget-friendly twist on your typical breakfast food.
What are your thoughts on breakfast for dinner?
Personally, breakfast for dinner is my jam. I eat it at least once a week. I don't know what I like more: that it's usually a quick meal to make, it's not expensive (breakfast doesn't usually contain meat which can get pricey), or that it's just so delicious.
I seriously go to sleep at night excited about breakfast the next morning, so why should I only save it for the morning? Why not have it in the evening, too?
My breakfasts for dinner usually consists of some kind of eggs with lots of veggies and cheese. I decided that making a scrambled egg dish with veggies & cheese wasn't too terribly exciting or revolutionary, so I wanted to come up with something a little more out of the box.
And with that, we have this savory oatmeal. I know what you're thinking... oatmeal for dinner? No, thank you. Before you turn your nose up to this idea, I need to you stick with me for a second.
First of all, who said oats can only be for breakfast? Whoever it was is silly & wrong. Second, adding mushrooms, swiss cheese, and rosemary takes any dish from boring to tasty. And third, it's always a good idea to branch out and try new things; you never know what you'll find out (spoiler alert: you'll find out that savory oats are delish).
This savory rosemary swiss oatmeal with mushrooms has rich flavors with a chewier texture than most creamy oats. I'm not a huge fan of super creamy oats; it makes me feel like I'm eating mush. Mush this is a not.
For extra protein and nutrients, I added a few eggs in the milk mixture to cook the oats. This changes the texture of the oats a little bit. It also requires you to temper the eggs and stir constantly once they are in the pot. Yes, this is a little more work but by little more work, I mean less than 10 minutes. Plus, you get an excellent arm workout (make sure you alternate the stirring arm).
If you don't stir constantly, I'm afraid you'll end up with something resembling scrambled eggs with oats. It's kinda weird, which I, unfortunately, know from experience. While it wasn't bad, it wasn't as good as the batch that I continued to stir the oats constantly.
That being said, this dish takes about 25 minutes max start to finish. You'll sauté the mushrooms & rosemary. (Hello, amazing smelling kitchen). Then, you'll warm your milk. Slowly add some of the warm milk into the whisked eggs. When the eggs are warm, you'll stir them into the pot with the oats. Now get stirring -- the whole time, don't forget. Once it's cooked, stir in the cheese & green onions, and serve. If you are a bacon-lover like yours truly, you should add some crumbled bacon on top. It's not mandatory, but it sure is good!
I love that I'm getting veggies (lots of nutrients!), whole grains (yay for fiber), and protein to keep me satisfied. Plus, the rosemary, swiss cheese, and mushrooms go so well together. Three is definitely company is this trio. Add your oats & eggs, which happen to be inexpensive food items, and you have yourself a budget-friendly twist on your typical breakfast food.
If you're anything like me, the hardest part about this dish is deciding whether to eat it for breakfast or dinner.
Rosemary Swiss Oatmeal w/ Mushrooms is a delicious, budget-friendly twist on typical breakfast food via @memeinge Tweet this
Rosemary Swiss Oatmeal with Mushrooms
- 1 tsp butter
- 4 ounces mushrooms, chopped
- 1 tsp minced rosemary
- 1 cup milk
- 2 eggs
- 2/3 cup oats
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- dash cayenne pepper
- 2 green onions, chopped
- 2 ounces Swiss cheese, shredded
- 2 slices bacon, cooked & crumbled (optional)
- Heat the butter in a medium saucepan over medium-high heat. Once it's melted, add the mushrooms and cook for 10 minutes, stirring occasionally.
- Stir in rosemary and milk. Bring the mixture to a simmer, and reduce heat to medium-low.
- In a small bowl, whisk eggs together. Carefully transfer a little of the warm milk to the eggs and whisk together until the eggs are warmed.
- Add the oats, salt, paprika, garlic powder, black pepper, and cayenne pepper to the milk/mushroom mixture. Stir well.
- Pour the warmed egg mixture into the oat mixture, stirring constantly.
- Cook for about 10 minutes, stirring constantly until almost all of the liquid has evaporated and the oats are cooked.
- Remove from heat and stir in shredded Swiss cheese and green onions.
- Serve in bowls and sprinkle with bacon if desired. Enjoy!
Notes: I used 2% milk with good results.