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My review
Savory Oatmeal Breakfast Casserole
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Rachel Jargon
"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."
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Ingredients
55 m servings 329 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- 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.
- Bake in the preheated oven until cooked through, about 30 minutes.
Footnotes
- 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; 17.1 g fat; 29.9 g carbohydrates; 14.7 g protein; 223 mg cholesterol; 1453 mg sodium. Full nutrition