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Fluffy, soft scrambled eggs are given a filling boost with perfectly al dente macaroni noodles in these Peppery Scrambled Macaroni & Eggs! Pasta for breakfast might sound strange, but this much loved Great Depression era recipe has been passed down through generations of family because of how delicious it is!
When it comes to breakfast at our house, these peppery scrambled macaroni & eggs is the hands down favorite, despite how weird it sounds to have pasta cooked with eggs for breakfast.
But I grew up with macaroni & eggs as a part of our regular breakfast rotation, always served with baking powder biscuits and raspberry freezer jam, and it’s still what I ask my mom to make whenever I’m back at home visiting, even though I’m perfectly capable of making it myself.
My girls have done me proud and decided that this is their favorite breakfast as well and they always ask for second, and sometimes third, helpings whenever I make it for them, which is frequently since they request at least once a week.
The story behind this unusual pairing is that during the Great Depression, my great-grandparents lost their ranch because they were unable to pay taxes on the land.
With 9 children to feed, including my grandma Vivian who came along after six older brothers had already been born, and limited financial means, they combined inexpensive macaroni noodles with the eggs that their chickens would lay in order to create a hearty, filling meal that could stretch pretty far to feed the large family.
My grandma then made this for her children, including my mom who was 3rd of 5, my mom made it for me and my siblings, and now I’m making it for my girls.
And if you were to come stay at our house, I’d be making it for you too. Seriously, you can better believe you would be eating macaroni & eggs because it’s my favorite and it’s not like you will find it anywhere else!
This is one of those recipes where I had never actually measured or kept track of how many eggs or how much pasta was going into it before I decided to share it on the blog.
The real trick is figuring out the right ratio of eggs to macaroni. Since you scramble the cooked noodles with the eggs, it might seem like too many eggs and not enough pasta at first. But the pasta will absorb some of the eggs as they cook.
Make sure you don’t overcook your eggs while you are scrambling them. Take them off the heat just before they are completely set and the hot eggs and residual heat of the pan will finish cooking them for you before you get everything on the table.
And I always serve these with the peppermill on the table because I love to crack extra pepper over my macaroni & eggs.
Go on and give these peppery scrambled macaroni & eggs a try! They just might be your new favorite breakfast too!
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- 3/4 cup dry elbow macaroni noodles
- 10 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cook the macaroni noodles according to package directions in a small pot of salted, boiling water until al dente. Drain.
- While the pasta is cooking, crack the eggs into a large bowl and add the milk, salt and pepper. Beat well with a fork or whisk.
- In a large, non-stick skillet, combine the eggs and the cooked, drained macaroni over medium heat. Cook, stirring occasionally with a spatula to scramble the eggs.
- Just before the eggs are completely set, remove from heat and allow them to finish cooking with the residual heat of the pan. Sprinkle with additional pepper, if desired, and serve immediately.
Amount Per Serving: Calories: 240 Saturated Fat: 3g Cholesterol: 410mg Sodium: 309mg Carbohydrates: 16g Sugar: 1g Protein: 16g