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A skillet with peppery macaroni eggs inside and a wooden spoon off to the side.
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4.92 from 25 votes

Peppery Scrambled Macaroni & Eggs

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!  
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Amy Nash

Ingredients

  • 3/4 cup dry elbow macaroni noodles
  • 10 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Cook the macaroni noodles according to package directions in a small pot of salted, boiling water until al dente. Drain.
    3/4 cup dry elbow macaroni noodles
  • 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.
    10 eggs, 1/4 cup milk, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper
  • 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.

Notes

Nutrition

Calories: 240kcal | Carbohydrates: 16g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 411mg | Sodium: 309mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Calcium: 84mg | Iron: 2mg

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