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    You are in: Home / Recipes / Breakfast Pasta Recipe
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    Breakfast Pasta

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Lorac's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on October 13, 2002


      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!

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    • on October 26, 2003


      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.

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    • on December 19, 2004


      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.

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    Nutritional Facts for Breakfast Pasta

    Serving Size: 1 (156 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 509.8
    Calories from Fat 225
    Total Fat 25.1 g
    Saturated Fat 7.9 g
    Cholesterol 335.8 mg
    Sodium 326.2 mg
    Total Carbohydrate 47.4 g
    Dietary Fiber 2.9 g
    Sugars 3.3 g
    Protein 23.2 g

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