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!
Servings: 4 servings
- ¾ cup dry elbow macaroni noodles
- 10 eggs
- ¼ cup milk
- ¼ teaspoon salt
- ½ 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.
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