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
Instructions
- Preheat the oven to 400℉.
- 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.
- 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.
- 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.
