Recipe courtesy of Katie Lee Biegel
Breakfast Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 706
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 35 g
- Cholesterol
- 293 mg
- Sodium
- 815 mg
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 706
- Total Fat
- 39 g
- Saturated Fat
- 20 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 35 g
- Cholesterol
- 293 mg
- Sodium
- 815 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions. Drain and set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with some butter.
- In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the ham, onion and bell peppers and saute until the vegetables are tender, about 5 minutes. Stir in the milk and bring to a low simmer. Add the Cheddar and cream cheese. Turn the heat to low and cook until the cheese is melted, about 4 minutes. Season with 1 teaspoon salt. Remove from the heat and stir in the macaroni. Transfer to the prepared baking dish.
- Melt the remaining 2 tablespoons butter in a small pan or the microwave and mix with the breadcrumbs in a bowl.
- Use a spoon to create 8 wells in the macaroni mixture to hold the eggs. Crack the eggs one-by-one into a small bowl and pour each one into a well. Sprinkle with the buttered breadcrumbs and season with salt and pepper.
- Bake until the egg whites are set and the yolks are still runny, about 12 minutes. If you like your yolks well done, continue to bake until completely set.
