Bacon-Egg Spaghetti


"A cheesy creamy sauce for spaghetti with bacon and mushrooms."


servings 515 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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  1. In a large skillet over medium heat, fry bacon until crisp and drain on paper towels; crumble and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and add to cooked mushrooms.
  3. Meanwhile, saute mushrooms in about 1 tablespoon of bacon drippings and remove from heat.
  4. Add the cheese cubes and beaten eggs; toss until the cheese is melted and the eggs have coated the noodles. Sprinkle in the crumbled bacon and stir; serve.
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  1. 8 Ratings


I changed a few things when making this:i fried the mushrooms, scrambled the eggs and grilled the bacon all separatly before putting them all together with the cooked spaghetti, then added the c...

I didn't use mushrooms, cause I don't like them, but it was Pretty good, a little heavy and sticky.

added green pepper and onion for a little extra flavor. Very satisfying.

This a great for when you're in the mood to have a little fun with your breakfast. However, I would not serve it above three times a year, it would get old very quickly if it was a commonplace ...

I thought it was lacking when it came to flavor and it just wasn't enough veggies for the amount of spaghetti. I just doubled the vegetable content and added my own combo of spices and extra veg...

breakfast casserole