Description
Delicious scrambled eggs combined with elbow macaroni for a hearty meal.
Ingredients
Scale
- 3/4 cup dry elbow macaroni noodles
- 10 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the macaroni noodles according to package directions in a small pot of salted, boiling water until al dente. Drain.
- While the pasta is cooking, crack the eggs into a large bowl and add the milk, salt and pepper. Beat well with a fork or whisk.
- In a large, non-stick skillet, combine the eggs and the cooked, drained macaroni over medium heat. Cook, stirring occasionally with a spatula to scramble the eggs.
- Just before the eggs are completely set, remove from heat and allow them to finish cooking with the residual heat of the pan. Sprinkle with additional pepper, if desired, and serve immediately.
Notes
- For added flavor, you can incorporate vegetables like bell peppers or onions.
- This recipe is versatile, feel free to add cheese of your choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 270
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 350mg