In a large pot over medium low heat, brown the bacon for 7 minutes or until crispy. Remove from the pot and set aside onto a paper towel lined plate.

To the bacon drippings, add oats and cook for 30 seconds to toast. Add the water and bring to a simmer. Turn the heat to low and allow to simmer for 8 to 10 minutes until the oats reach a thick consistency, adding more water in necessary. Season with salt and pepper.

Add half the cheese and stir to combine. Keep warm.

While the oatmeal cooks, in a large greased non-stick pan cook eggs sunny-side up or over easy.

Once the oatmeal is cooked, serve it in a bowl, top with remaining shredded cheese, an egg, bacon bits, and chopped chives, if using.