Step 1

Heat the butter in a medium saucepan over medium-high heat. Once it's melted, add the mushrooms and cook for 10 minutes, stirring occasionally.

Step 2

Stir in rosemary and milk. Bring the mixture to a simmer, and reduce heat to medium-low.

Step 3

In a small bowl, whisk eggs together. Carefully transfer a little of the warm milk to the eggs and whisk together until the eggs are warmed.

Step 4

Add the oats, salt, paprika, garlic powder, black pepper, and cayenne pepper to the milk/mushroom mixture. Stir well.

Step 5

Pour the warmed egg mixture into the oat mixture, stirring constantly.

Step 6

Cook for about 10 minutes, stirring constantly until almost all of the liquid has evaporated and the oats are cooked.

Step 7

Remove from heat and stir in shredded Swiss cheese and green onions.

Step 8

Serve in bowls and sprinkle with bacon if desired. Enjoy!