Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
  • Calories 272.6
  • Total Fat 8.0 g
  • Saturated Fat 2.1 g
  • Polyunsaturated Fat 2.0 g
  • Monounsaturated Fat 2.8 g
  • Cholesterol 187.0 mg
  • Sodium 201.6 mg
  • Potassium 254.4 mg
  • Total Carbohydrate 30.2 g
  • Dietary Fiber 4.0 g
  • Sugars 4.1 g
  • Protein 20.2 g
  • Vitamin A 8.0 %
  • Vitamin B-12 11.1 %
  • Vitamin B-6 5.0 %
  • Vitamin C 0.8 %
  • Vitamin D 15.0 %
  • Vitamin E 0.1 %
  • Calcium 8.0 %
  • Copper 0.3 %
  • Folate 6.6 %
  • Iron 14.1 %
  • Magnesium 1.3 %
  • Manganese 0.1 %
  • Niacin 0.2 %
  • Pantothenic Acid 1.6 %
  • Phosphorus 14.9 %
  • Riboflavin 14.1 %
  • Selenium 1.5 %
  • Thiamin 1.2 %
  • Zinc 5.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Eggs-n-Oats

View the full Eggs-n-Oats Recipe & Instructions
Submitted by: RACHEL_MAC

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Eggs-n-Oats

150 calories of Quaker Oats 100% Natural Whole Grain oatmeal, (0.50 cup)

72 calories of Egg, fresh, whole, raw, (1 large)

34 calories of Egg white, large, (2 serving)

17 calories of Milk, nonfat, (0.20 cup)

Nutrition & Calorie Comments  

Wierd texture with oats. But it's still tasty with a bit of salt and pepper! Submitted by:

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Loved it K added red and orange peppers and chopped zucchini salt pepper and garlic strawberries as a side 👌💞 Submitted by:

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Made with Old Fashined oats. After making it, I think this recipe is for quick oats. I sauted yellow and green pepper, onion, salt and pepper and some cheddar cheese. The oats were still mostly raw when the eggs were done. I ate it, it was ok, but I'll soak the oats and eggs and milk for 10 mins Submitted by:

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Made this for my hubby. I used 1/2 c. Rolled oats, 1/2 c. Liquid eggs which is equal to 2 eggs, 2 oz. Fat free skim milk, 1/4 c. Fit and Active Shredded Cheddar cheese and my own homemade seasoning blend that is salt free. It made a total of 248 grams. Submitted by:

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I had my qualms about this recipe but I spiced it up with basil, garlic powder, salt and pepper. It really made it tasty! I will make it again when I need to up my protein or carbohydrates. I also put Coach Nicole's Skinny Guacamole on top of it. It really made a nice size meal. Submitted by:

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I loved the original recipe, but decided to lighten it up. I used 2 egg whites, 1/4 cup oats and a splash of milk (salt and pepper to taste), cooked it like a pancake. Topped with 1/8 c or less of shredded Colby/Montery jack cheese, sprinkled liberally with Cholula. 167 Cal! Submitted by:

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I, too, was sceptical, but this is REALLY good. I made it with 2 whole eggs, 1/4 C. of quick oats and added some cheese. I just added salt and pepper for spice. Can't wait to try variations. Submitted by:

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I am eating this right now. I added cinnamon and 1/2 c. blueberries. It is very good. I loe the texture. I think it needs a tad of salt! Will make this again. very filling. Submitted by:

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Used 2 whole eggs, dietitian wants me to have all the vitamins that are in whole eggs, it is filling, and good, but I still did get hungry at lunch time, lol. Try it Mexican style. Submitted by:

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This was surprisingly good! I embellished this dish with green onions, garlic leaves, cheese, salsa and olives, a little salt and pepper. Submitted by:

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So fun! Just had it and made it like LCORE055 w/ 2 slices of turkey bacon and fruit. A yummy Sat. brunch I'll surely repeat. Kinda time I'll either soak oat-n-egg mix in fridge overnight or chop oats in food processor a bit. Oh-and add salt. So much potential for this. Cool! Submitted by:

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I cooked this in the microwave at work, since I didn't have time for breakfast at home. I used quick-cooking oats, and water instead of milk. I also added salt, pepper, basil and oregano. Very tasty and extremely filling!! This will be a regular staple. I'll add veggies next time! Submitted by:

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