Skillet Eggs & Oatmeal Scramble

Fill up on a hearty farm breakfast doesn’t have to mean the same old eggs and bacon.

by Lori Rice
PHOTO: Lori Rice

Breakfast is our favorite meal around these parts. Even though we love the classic eggs, bacon and toast, we love a chance to have a little fun with our first meal of the day. For a day of working on the farm or hiking your property, you need something hearty that will stick to your bones. This recipe is simple, making use of your pantry staples, but give you usual sunrise breakfast a twist.

Yield: 4 servings


  • 1 T. unsalted butter
  • 1/2 cup chopped onion
  • 1 cup dry steel-cut oats
  • 3 cups water
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 4 large eggs, beaten
  • chopped fresh herbs (cilantro, parsley, basil)


Heat the butter in a large, deep skillet over medium-high heat. Add the onions and cook for three minutes. Stir in the oats and cook for two minutes.

Reduce the heat to low and pour in the water. Increase the heat slightly to maintain a simmer. Cook the oats for 15 to 20 minutes, stirring often, until they are tender and all water has been absorbed. Stir in the salt, garlic powder and pepper.

With the skillet on medium-low, push all of the oats to one side of the pan to create a space for the eggs. Pour the eggs into the skillet, and as they begin to cook, gently scramble with a spatula. Once scrambled and firm, stir them into the oats to mix all ingredients. Serve warm sprinkled with the fresh herbs of your choice.

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