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Loaded Cheesy Breakfast Oats



– 2 strips of bacon, rough chopped – 2 oz diced onions – 1 cup of quick oats/oatmeal – 1 3/4 cup low sodium chicken broth – 3 oz grated Real California Cheddar* cheese (2 oz for oatmeal, 1 oz for topping) – 2 eggs over easy or cooked in your preferred style – Salt and pepper to taste – Half of one avocado, sliced – Real California sour cream – 1 green onion sliced for garnish :Breakfast Bowl, Bowl, Queso Fresco, Gouda, Mozzarella, Eggs, Hispanic Dairy
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Slowly cook chopped bacon in a medium pot over low heat until crispy, about 6-8 mins. Remove bacon bits and set aside on a paper towel to absorb excess oil.

Leave about a tablespoon of bacon grease in the pot and add diced onion. Cook for a couple minutes and scrape pan. Add oatmeal to the pan and stir for about 30 seconds to get a little toasty. Then add in chicken broth and bring to a simmer. Turn down the heat and stir until the oatmeal is thick. Note: Depending on what kind of oatmeal you are using, you may want to adjust the amount of liquid and cook time to the instructions on the package. If you prefer it more porridge-like in consistency, use extra stock/liquid.

Season oatmeal with a pinch of salt and pepper to taste and stir in 2 oz grated cheese. Lower heat to keep warm (without cooking) while you make eggs.

To serve: Split oatmeal mix into two bowls. Top with crispy bacon, remaining grated cheese, egg, sliced avocado, a dollop of sour cream and sliced green onions.

Yield: 2 bowls


  • Add hot sauce or chili flakes for a kick of spice

  • Add hot sauce or chili flakes for a kick of spice

  • Experiment with different broths or add instant soup packet seasoning to your liquid.

  • Try different veggies (spinach, mushrooms, tomatoes, etc.) and leftover proteins as mix-ins.

  • *Try different Real California cheese varieties: Gouda, Queso Fresco, Mozzarella, etc.

  • Recipe and image by Jessica Lawrenz / @mongermoldandmilk