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Bacon & Eggs Spaghetti

Bacon & Eggs Spaghetti

Karena

Karena

When you're in the mood to have breakfast for dinner ...try this!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until clear (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed.
  2. Add the eggs and the cheese and stir until the cheese is melted. Serve while warm.
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Reviews

The Bunny Chef
26

The Bunny Chef

8/2/2003

An even easier (and better tasting) recipe for the same thing is to boil some bow tie pasta (or use some leftover pasta- any shape will work but NOT any long pasta like spaghetti), then dice up a few slices of raw bacon, cook it in a frying pan, add the drained pasta, and crack in an egg or two (depends on how much you're making and how you like it), and stir it all around until the egg is cooked. Salt and pepper to taste. You can replace the bacon with diced pepperoni and a bit of butter if you like. I was a foreign exchange student in Austria for a year, and my host mom always made this if she was in a hurry- she called it fast food. Tastes great!

Madelaine
19

Madelaine

11/7/2007

5 stars when made with a few variations. 1. skip the cheese. 2.toss in cubed cooked chicken and mushrooms 3. pepper MAKES this meal add a LOT. 4. Add a generous dollop of milk when you toss in the eggs for a creamier sauce. We always serve it with a salad and prefer fettuccine noodles but any kind of noddle works well. This is comfort food at it's best.

JOSIE
18

JOSIE

7/23/2003

This was a bit unusual for us but it was suprisingly delicious. We used sausage rather than bacon and I prefer just a light sprinkling of cheddar on top rather than the Velvetta. I've actually been craving this since we made it. Thanks for sharing.

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