Best 5 Breakfast Pasta For Dinner Recipes

BREAKFAST PASTA WITH SPINACH AND EGG

Steps:

• Heat the olive oil in a large (10-inch) skillet over medium heat.
• Add the garlic and cook, stirring frequently, for about a minute, to let the garlic start to soften and release its aromas.
• Add the spinach in handfuls, stirring until wilted to make room for the next handful.
• Stir in a generous pinch of salt, then pour in the broth. Cover and bring to a simmer.
• Uncover and add the spaghetti, fanning the pasta strands out in the skillet. Let them rest and soften in the broth, then use tongs to push and bend the strands until they're all submerged. Be patient and work them in; it will happen, I promise!
• Simmer, tossing the pasta occasionally with the tongs to make sure it doesn't clump up, for about 7-8 minutes until the spaghetti is just shy of al dente.
• If the pasta is absorbing liquid too quickly before it's done, add another 2 tablespoons at a time as needed.
• While the pasta cooks, whisk the egg yolks and half and half together in a small bowl with another generous pinch of salt.
• When the pasta is just about al dente and has absorbed most of the liquid, pour in the eggs and half and half, and add the peas. Stir and cook until the peas are warmed through.
• Divide the pasta between two bowls and top with black pepper and/or Parmesan, if desired. Eat immediately.

BREAKFAST PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat 1 tablespoon oil in a skillet over medium heat; cook and stir eggs in the hot oil until set and scrambled, about 5 minutes.
• Heat remaining 2 tablespoons oil in a separate skillet over medium-high heat; saute onion, mushrooms, peas, and carrots until onion is browned, about 10 minutes. Add pasta to onion mixture and toss. Add eggs and mix well. Sprinkle Parmesan cheese, salt, and pepper over pasta mixture and toss.

BREAKFAST PASTA FOR DINNER

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 8 minutes. Pasta should still be firm. Drain.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon drippings in the skillet.
• Return crumbled bacon to the skillet with green onion and garlic; cook in the drippings over medium heat until onion starts to soften, about 5 minutes. Add drained spaghetti and mix well.
• Slowly add beaten eggs and scramble with the spaghetti mixture for 1 to 2 minutes. Season with salt and pepper. Add Parmesan cheese, garlic powder, and onion powder; continue to scramble until all ingredients are combined. Stir in diced tomatoes and serve.

BREAKFAST PASTA

Steps:

• Boil the fusilli as per the packet instructions
• Fry the onion, sausage and bacon for 5 minutes
• add the mushroom quarters and fry for a further 5 minutes
• add the tomatoes and continue to fry for a further 10 minutes
• Beat the eggs and philladelphia until smooth
• Drain the pasta
• Add the pasta to the meat and vegetable sauce and stir through
• Add the egg mixture to the dish and stir through
• Finally add the cheddar and serve with a green salad and or garlic bread

BREAKFAST PASTA

Steps:

• Cook pasta according to package directions and drain.
• In a large nonstick skillet, melt butter and add hot pasta.
• Crack eggs over pasta and scramble.
• Sprinkle parmesan over pasta and serve, adding salt, pepper, or hot sauce.