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In a small saucepan, combine the instant oatmeal and warm milk. Stir over low heat for 2–3 minutes until the oats are soft and creamy.
Crack the eggs into the saucepan with the oats. Stir continuously over medium heat to scramble the eggs directly into the oatmeal.
Season with salt and black pepper to taste.
Once the eggs are fully cooked and the texture is creamy, stir in the shredded cheese until melted and incorporated.
Serve warm as a one-bowl savory breakfast.
Serving and storage tips:
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