Breakfast Mac and Cheese
Ingredients
- 1 pound Elbow Macaroni Noodles
- 1 large Onion Diced
- 1 Red bell pepper Diced
- 1 Green jalapeno pepper Seeded and Diced
- 2-3 Garlic cloves Minced
- 4 tablespoons Butter
- 6 tablespoons Flour
- 4 cups Whole Milk
- 2 cups Colby Jack Cheese Shredded
- 2 cups Pepper Jack Cheese Shredded
- 2 cups sharp Cheddar cheese Shredded
- 4 Eggs
- 5-6 Breakfast Biscuits Toasted and Crumbled
- Salt and pepper to taste
- 8 ounce Mushroom
- 1 Green Bell Pepper Diced
- 2-3 cups Hash Browns Frozen
Instructions
- 1. Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
- 2. In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
- 3. Add onion, mushrooms, and peppers to grease in pan. Cook for 2 minutes and then add Garlic. Then, add in the hash browns and mix thoroughly. Allow the hash browns to cook until crispy.
- 4. Spoon the mixture into bowl with sausage.
- 5. Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add ? of the cheese. Stir until melted. Season to taste with salt and pepper.
- 6. Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
- 7. In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.
- 8. Place in oven for 25 to 30 minutes.
