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scrambled eggs and pasta inside a skillet
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4.88 from 16 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 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 240kcal
Author: Amy Nash


  • 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