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Upgrade Your Breakfast Omelette with Cheesy Chicken and Mushroom

March 18, 2019

Good or bad, fluffy or silky, eggs have become so synonymous with mornings, that it just seems like a day without it would be incomplete. Omelettes have become pretty standard breakfast fare, and to get it really perfect takes a little more time and effort than waiting for a yolk to turn sunny-side-up. But what if we told you you could cook this all in a microwave, and upgrade the ingredients too?

Introducing: the recipe that might save your mornings, and give you that omelette you crave at breakfast in two minutes. This little miracle requires you to throw things together in a jar, mix it up, then heat it in a microwave in the time it takes for you to answer that early email from your boss.

What makes this jar even better is that we’ve partnered with Quaker Oats to turn your omelette into an oatsilog, aka an oats + itlog version that has quick cook or instant oats for added nutrition from the super grain. Upgrade your breakfast with fiber to keep you full longer, protein for energy that will last you through your daily routine, and beta-glucan for a stronger heart. Stir the oats into your oatsilog with the right amount of cheese, mushrooms, and leftover chicken breast, and you’ll be making all your eggs this way from now on.

Cheesy Chicken and Mushroom Oatsilog

  • Serves: 1 serving
  • Active time: 2 minutes
  • Total time: 2 minutes cook + 5-10 minutes prep
  • Difficulty: Easy


Cheesy Chicken and Mushroom Oatsilog

  • 2 eggs
  • ½ tbsp milk
  • ¼ cup water
  • ¼ cup cheddar cheese, grated
  • ¼ cup mushrooms, diced
  • ½ cup shredded chicken
  • 2 tbsp. Quaker Quick Cook Oats or Instant Oats
  • Salt and pepper, to taste
  • Parsley, optional


  1. In a bowl or jar, whisk together eggs and milk until well combined.
  2. Add cheddar cheese, mushrooms, chicken, and oats and mix until coated.
  3. Season with salt and pepper.
  4. Place in microwave and cook for two minutes or until oats and egg are cooked through.
  5. Serve.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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