Breakfast Macaroni and Cheese
Prep
Cook
Total
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!
Ingredients
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
6-8 eggs*
salt and pepper
1/3 cup panko breadcrumbs
1/4 cup Cal-Organic green onions, thinly sliced
Instructions
- 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.
Courses Breakfast
Nutrition Facts
Serving Size 8 servings
Amount Per Serving | ||
|---|---|---|
Calories 570 | ||
% Daily Value | ||
Total Fat 27 g | 42% | |
Saturated Fat 15 g | 75% | |
Cholesterol 209 mg | 70% | |
Sodium 887 mg | 37% | |
Total Carbohydrates 56 g | 19% | |
Dietary Fiber 7 g | 28% | |
Sugars 8 g | ||
Protein 31 g | 62% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/breakfast-macaroni-and-cheese-brunchweek/