This Breakfast Macaroni and Cheese is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
The most important meal of the day meets comfort food in this Breakfast Macaroni and Cheese. It features extra cheesy goodness, is packed with vegetables and ham and a runny egg. It’s a brunch lover’s dream!
There are 2 things we love in this household; macaroni and cheese and breakfast food. Combine the two, why yes I did.
I’ve been meaning to make this recipe for month’s but I was saving it for #Brunchweek because I knew it would be absolutely perfect. And perfect it is. Just look at that cheesy goodness ??
Who wouldn’t love a macaroni and cheese that’s stuff with their favorite breakfast foods, amiright?!
I also added in some red pepper and asparagus because we love both of them and because they’re delicious. Also, because I think this breakfast macaroni and cheese would be perfect for springtime celebrations such as baby showers, bridal showers and Mother’s Day,
In fact, I love this breakfast macaroni and cheese so much I’m hoping someone makes it for me on Mother’s Day and serves it to me with a refreshing bellini. (hint, hint ?)
We serve breakfast for dinner quite often because it’s a meal the entire family loves. This breakfast macaroni and cheese is perfect for breakfast, brunch, lunch and dinner.
It starts out by making a typical, but scrumptious macaroni and cheese base.
Then, I used some great products from our fantastic sponsors. Cabot Cheese, Eggland’s Best eggs, Michigan asparagus and Cal Organic sliced green onions.
Breakfast Macaroni and Cheese is a mac and cheese brunch lover’s dream.
Breakfast Macaroni and Cheese
Yield 8 servings
The most important meal of the day meets comfort food in this Breakfast Macaroni and Cheese. It features extra cheesy goodness, is packed with vegetables and ham and a runny egg. It's a brunch lover's dream!
1 pound medium shells or elbow macaroni
4 tablespoons butter, divided
8 ounces ham, diced
1/2 yellow onion, diced
1 red bell pepper, diced
1/2 lb Michigan asparagus, diced
1 teaspoon salt
1/2 teaspoon pepper
3 cups whole milk
2 tablespoons corn starch
4 ounces cream cheese, softened
8 ounces Cabot Vermont Extra Sharp Cheddar Cheese, shredded
4 ounces Cabot Horseradish Cheddar Cheese, shredded
salt and pepper
1/3 cup panko breadcrumbs
1/4 cup Cal-Organic green onions, thinly sliced
- Bring a large stockpot of water to a boil. Salt the water and add pasta. Cook 2 minutes less than package directions. Drain and set aside.
- Preheat the oven to 350 degrees F. Spray a 3 1/2 quart casserole dish with cooking spray and set aside.
- Into a large saucepan, melt 2 tablespoons of butter. Add in ham, onion, red bell pepper and asparagus. Saute for 5 minutes.
- Whisk milk and cornstarch into large saucepan until incorporated. Season with salt and pepper. Add in cream cheese and remaining cheese. Stir until melted and add in drained pasta.
- Pour macaroni and cheese into prepared dish.
- Melt the remaining 2 tablespoons of butter and stir in panko breacrumbs.
- Make 6-8 wells* into the macaroni and cheese and carefully pour an egg into each hole. Season with salt and pepper and sprinkle with panko breadcrumbs.
- Bake in the oven for 12-14 minutes until the eggs are set to your likeness.
- Serve with sliced green onions.
*My casserole dish was only large enough to fit 6 eggs. Depending on the size of your dish, you can get up to 8 eggs in a 13 x 9" pan.
Serving Size 8 servings
Amount Per Serving
% Daily Value
Total Fat 27 g
Saturated Fat 15 g
Cholesterol 209 mg
Sodium 887 mg
Total Carbohydrates 56 g
Dietary Fiber 7 g
Sugars 8 g
Protein 31 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What I really love about this breakfast macaroni and cheese is how much you can adapt the recipe and make it your own. Instead of using ham, I thought about using breakfast sausage which is my husband’s favorite. And of course, bacon is 100% acceptable too!
And if you’re a vegetarian you can certainly leave the ham out and pack in more veggies which would also be fabulous.
Take a look at what the #BrunchWeek Bloggers are creating today!
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California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla
BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
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Miso Butter Toast from Brunch-n-Bites
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Savory French Toast with Asparagus from Forking Up
BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.