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Rosemary Swiss Oatmeal with Mushrooms
Rosemary Swiss Oatmeal with Mushrooms is a delicious and budget-friendly twist on your typical breakfast food.
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
2
Author
Meme
Ingredients
▢
1
teaspoon
butter
▢
4
ounces
mushrooms
chopped
▢
1
teaspoon
minced rosemary
▢
1
cup
milk
▢
2
large
eggs
▢
⅔
cup
oats
▢
¼
teaspoon
salt
▢
¼
teaspoon
paprika
▢
¼
teaspoon
garlic powder
▢
⅛
teaspoon
black pepper
▢
dash
cayenne pepper
▢
2
green onions
chopped
▢
2
ounces
Swiss cheese
shredded
▢
2
slices
bacon
cooked & crumbled (optional)
US Customary
-
Metric
Instructions
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.