One Pan Breakfast Skillet Mac and Cheese

Breakfast & brunch · The Broken Scale

One Pan Breakfast Skillet Mac and Cheese

Macaroni and cheese meets a sausage-and-egg breakfast skillet, with green onions and hot sauce to finish.

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Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
4 people

Bring breakfast to the table

A skillet with breakfast on top.

Browned breakfast sausage and boxed macaroni cook together in an ovenproof skillet. Cheddar goes into the sauce, then four eggs finish on top in the oven. Green onions and hot sauce bring the final touch.

Before you start

The ingredients that make it work.

Choose the dry boxed mix

Use macaroni with a powdered cheese packet. The saved recipe is written for that style of mix, rather than a liquid cheese pouch.

Stir as the pasta simmers

Milk and water form the cooking liquid. Stir often, scrape up the browned bits, and add small splashes of water if needed to prevent sticking.

Use the measured cup of cheddar

All of the cheddar goes into the pasta sauce before the eggs. There is no extra cheese layer to add afterward.

The full recipe below has the quantities and serving adjustments.

The cooking plan

How it comes together.

  1. Brown the sausage.

    Cook the pork sausage in an ovenproof skillet, breaking it into crumbles. Follow the doneness guidance in the full recipe.

  2. Simmer the macaroni.

    Add the dry pasta, milk, water, and powdered cheese packet. Reduce to a simmer and stir often until the pasta is just tender and the sauce is creamy.

  3. Add cheddar, then eggs.

    Stir in the full cup of cheddar off the heat. Make four wells in the macaroni, crack in the eggs, and season them with salt.

  4. Finish in the oven.

    Bake at 400°F until the whites and yolks are set, then finish with pepper, green onions, and hot sauce. The skillet handle will be hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

One Pan Breakfast Skillet Mac and Cheese

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Breakfast sausage and boxed macaroni and cheese cooked in one skillet, topped with four baked eggs, green onions, and hot sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • 1 Lb. Breakfast Sausage pork breakfast sausage
  • 1½ Cups Milk
  • 1 Cup Water
  •  
    1 Box Macaroni and Cheese Mix dry macaroni with a powdered cheese packet, such as original Kraft; not a liquid cheese pouch
  • 1 Cup Cheddar cheese shredded
  • 4 Large Eggs
  • ¼ Tsp. Kosher Salt
  • ¼ Tsp. Ground Black Pepper freshly ground
  • 2 Tbsp. Green Onions sliced
  •  
    1 Tbsp. Mexican Hot Sauce

Equipment

1 Ovenproof skillet
1 Wooden spoon
1 Food thermometer

Instructions
 

  1. Preheat the oven to 400℉.
  2. Cook the pork sausage in an ovenproof skillet over medium-high heat, breaking it into crumbles, until cooked through and 160°F (71°C), about 7 minutes. Add the dry macaroni, milk, water, and powdered cheese packet. Stir and scrape up the browned bits. Bring to a gentle boil, then reduce the heat and simmer, stirring often, until the pasta is just tender and the sauce is creamy, about 10 minutes. Add small splashes of water if needed to prevent sticking. Stir in the full 1 cup cheddar and remove from the heat.
  3. Make four wells in the macaroni and crack one egg into each. Sprinkle the eggs with the salt. No additional cheddar is needed; the measured cup is already in the sauce.
  4. Bake at 400°F (200°C) until the egg whites and yolks are set; begin checking after about 5 minutes and continue as needed. Sprinkle with black pepper and green onions, drizzle with hot sauce, and serve. The skillet handle will be hot.

Notes

Use a conventional dry boxed macaroni-and-cheese mix with a powder packet; package sizes and pasta cooking times vary. The source’s extra “remaining cheese” instruction conflicts with its one-cup ingredient list, so this version stirs in that single cup without adding more. Makes four portions with one egg each. Timing is approximate.

Tried this recipe?

Let us know how it was!

Adapted from Nicole McLaughlin’s skillet breakfast mac and cheese at Allrecipes.

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A couple of useful answers.

Can I use a liquid cheese pouch?

Use a conventional dry macaroni-and-cheese mix with a powdered cheese packet. That is the type specified in this recipe.

When does the cheddar go in?

Stir the full measured cup into the cooked pasta before making the wells for the eggs. No extra cheddar is needed on top.

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