Total Time
35mins
Prep 20 mins
Cook 15 mins

We have always eaten pasta for breakfast - leftover or fresh cooked - with tomato sauce or chicken broth and cheese. This is the ultimate recipe. Imagine serving this at your next brunch (lunch or dinner). From the Little Tree B&B, Taos, NM.

Ingredients Nutrition

Directions

  1. While pasta is cooking, saute garlic and mushrooms in 1 Tablespoon olive oil.
  2. Before mushrooms are thoroughly cooked, add green onions, remove from heat and reserve for later use.
  3. Crack eggs into bowl and lightly beat.
  4. When pasta is cooked, drain.
  5. In large skillet melt butter with 1 Tablespoon olive oil, add pasta to skillet and stir briefly.
  6. Add eggs and half of the Parmesan cheese, stir until eggs begin to form curds on pasta.
  7. Then add garlic, mushrooms, green onions, basil, and chopped parsley.
  8. Lastly, add chopped tomatoes, stirring briefly to incorporate.
  9. Immediately place on serving plates and sprinkle with fresh ground black pepper and rest of cheese.
Most Helpful

5 5

I'm a super carb addict, and this really helped my addiction, spaghetti for breakfast, yay! Didn't change a thing, but did use more than 6 mushrooms (we love shrooms) and added some mozzarella to the Parmesan! Carb addict's heaven!

5 5

We have stayed at the Little Tree B&B in Taos. What a fabulous place. Never tried this pasta dish but should have. I am a bonafide carb addict so this was a no brainer for me. I knew I was going to like and I was right. Served it for supper, though. Kids gave me a strange look with they saw it, but like little troopers, they gave it a try and loved it. I added some shredded MJ cheese to the Parmesan. Thanks Lorac, this is a winner.

5 5

Wonderful. I made this exactly as written except I skipped the butter. We had it for supper as a tryout for Christmas brunch. It's a keeper made with whole wheat capellini and a little salt and pepper added to the beaten eggs before cooking. This carbaholic thinks the idea of pasta for breakfast is inspired.