Breakfast Mac & Cheese

Name: Breakfast Mac & Cheese
Ingredients: 2 tablespoons unsalted butter; 1/2 medium yellow onion, diced; 12 ounces breakfast sausage, removed from casing; 2 tablespoons all-purpose flour; 1 3/4 cups milk; 4 ounces cream cheese, diced; 2 cups shredded sharp cheddar cheese, divided; 2 cups shredded monterey jack cheese, divided; 8 ounces macaroni, cooked for 6 minutes, drained and rinsed with cool water; 2 cups chopped tomatoes; 10 ounces cooked tater tots; 6 large eggs; 3 tablespoons sliced scallion tops

13 ingredients

3 steps

Ingredients

2 tablespoons unsalted butter
1/2 medium yellow onion, diced
12 ounces breakfast sausage, removed from casing
2 tablespoons all-purpose flour
1 3/4 cups milk
4 ounces cream cheese, diced
2 cups shredded sharp cheddar cheese, divided
2 cups shredded monterey jack cheese, divided
8 ounces macaroni, cooked for 6 minutes, drained and rinsed with cool water
2 cups chopped tomatoes
10 ounces cooked tater tots
6 large eggs
3 tablespoons sliced scallion tops

Directions

1

Preheat oven to 425 degrees F. In a large skillet over medium heat, melt butter. Add onion and cook until soft, about 3-5 minutes. Add sausage and cook, breaking apart into bite size pieces, until browned. Stir in flour until completely combined then add the milk and bring to a simmer. Once the mixture has thickened, stir in the cream cheese, 1 1/2 cups cheddar cheese and 1 1/2 cups monterey jack cheese until completely combined and melted.
2

Fold in the cooked macaroni, tomatoes, salt and pepper and transfer to a 2-quart casserole dish. Top with tater tots, then use a spoon to create 6 wells and break eggs into each well. Top with remaining 1/2 cup shredded cheddar and monterey jack cheeses, avoiding covering the eggs. Bake until egg whites are set, about 12-15 minutes.
3

Top with sliced scallions and serve.