Sunrise Mac & Cheese

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mac and cheese breakfast casserole

What’s Up, Hungry People!

Back at it again with the 52 Weeks of Cooking Challenge. This week, the spotlight is on mac and cheese. Now, I usually have a box of this classic comfort food stashed away for those lazy weeknights. But I got to thinking—why not turn it into a lazy Sunday breakfast? Enter: Breakfast Mac & Cheese, featuring sausage, hash browns, and baked eggs.

mac and cheese with egg

The Ingredient Hunt

I scoured my fridge and pantry and hit the jackpot. I found some sriracha ketchup and maple syrup, perfect for drizzling on top. For me, a good breakfast always has that sweet heat combo. It’s like maple syrup and sriracha got together and decided to be the life of the party.

You can totally use last night’s mac and cheese for this. Just skip any steps involving milk when you’re making it fresh from the box. Boil the mac according to the package directions and you’re good to go.

ingredients for mac and cheese casserole

Here’s What You Need

  • Favorite mac & cheese: Forms the creamy, cheesy base of the casserole. It’s the comfort food element that brings everything together.
  • Potatoes: Shredded and cooked to make crispy hash browns, adding a textural contrast and hearty element to the dish.
  • Cream cheese: Used to make the mac & cheese even creamier and richer, enhancing the comforting feel of the dish.
  • Breakfast sausage: Adds a meaty, savory layer to the casserole, complementing the cheese and potatoes perfectly.
  • Onions: Provide a bit of crunch and natural sweetness, enhancing the flavor profile of the hash browns.
  • Tomatoes: Add a fresh, slightly tart element to balance out the richness of the cheeses and sausage.
  • Jalapeño: Brings a touch of heat to the dish, offering a spicy counterpoint to the creamy and savory components.
  • Garlic: Intensifies the flavor of the hash browns, adding a hint of aromatic complexity.
  • Eggs: Baked into the casserole to add a layer of protein and a different texture, tying all the elements together.
  • Sriracha ketchup: Serves as a spicy topping or dipping sauce, providing a tangy kick to elevate each bite.
  • Maple syrup: Drizzled over the sausage for a hint of sweetness, contrasting with the spicy and savory flavors.
  • Salt & pepper: Basic seasoning to enhance the natural flavors of the ingredients.
  • Butter: Used for sautéing and adding richness, helps in cooking the hash browns and melding the mac & cheese.
  • Cheddar and mozzarella cheese: Optional extra cheeses that can add more depth and variety to the cheesiness of the dish.
mixed hashbrowns

Let’s Cook!

Shred fresh potatoes or go the convenient route with frozen bagged hash browns. Add in garlic and onion for that extra flavor boost. Want more pizzazz? Toss in some mushrooms or jalapeños. Cook these bad boys on the stovetop until they reach that golden-brown crispy state.

sauting ingredients

Mac & Cheese Time

After draining the cooked mac in a colander, melt some butter in the pot. Add tomatoes and jalapeños to join the party before bringing the noodles back. Stir in cream cheese and that magical cheese mix from the box.

mixing cream cheese

Choose Your Cheese

Got more cheese in your fridge? Toss it in. I opted for a mix of sharp cheddar and mozzarella to give it that extra cheesy oomph.

adding cheese

Layer It Up!

Grease a glass baking dish and layer that mac and cheese on the bottom. Next up, scatter some precooked sausage, followed by those crispy hash browns you worked so hard on.

sausage on casserole

The Baking Finale

Create a few wells in the hash brown layer and crack an egg into each one. Season your masterpiece with salt and pepper. Drizzle some of that heavenly maple syrup over the top. Pop it in the oven at 350°F for about 30 minutes or until the eggs are just how you like them. I’m a fan of runny yolks, so I took it out when the whites were just set.

eggs on casserole

The Final Touch

Drizzle or squirt that sriracha ketchup right on top, or leave it on the side for dipping if you want to dial down the heat a notch.

baked casserole

Tips for a Mac & Cheese Breakfast Casserole

  • Pre-cooking the Sausage: Make sure to fully cook the breakfast sausage before layering it in the casserole to ensure it’s cooked through.
  • Fresh vs Frozen Potatoes: Using fresh potatoes will require a bit more time to brown, whereas frozen hash browns are often par-cooked and may brown quicker.
  • Cream Cheese Substitution: If you’re out of cream cheese, you could use a dollop of sour cream or a splash of heavy cream for a similar creamy effect.
  • Egg Consistency: Keep an eye on the casserole toward the end of the baking time to get your eggs just the way you like them—more time for firmer yolks, less for runny.
  • Spice Level: If jalapeños are too spicy for you, consider using bell peppers for a milder flavor, or just reducing the amount of jalapeño used.
  • Mac & Cheese Choices: Feel free to use your favorite type of mac & cheese, whether it’s from a box or homemade. Each type will bring a unique flavor to the dish.
  • Dairy-Free Alternatives: If you’re lactose intolerant, consider using lactose-free cheeses and a dairy-free mac & cheese base.
  • Seasoning Check: Taste your mac & cheese and hash browns separately before layering to make sure they are well-seasoned.
  • Serving Size: This casserole is hearty! Smaller portions may be satisfying, especially if serving with side dishes.
  • Leftovers: If you happen to have leftovers, they reheat well in the microwave or oven. Just be cautious when reheating to avoid overcooking the eggs.
  • Syrup Swaps: If you’re not a fan of maple syrup, you can try using honey or a fruit-based syrup for a different kind of sweetness.
  • Oven Temperatures: If your oven runs hot or cold, you may need to adjust the cooking time slightly. Keep an eye on the dish to avoid over or under-cooking.
broken egg on breakfast casserole

And that, Hungry People, is how you turn a classic like mac & cheese into a breakfast of champions! Whether you’re aiming to impress at a brunch gathering or simply want to treat yourself on a lazy Sunday, this dish checks all the boxes.

From the crispy hash browns to the kick of jalapeño and that drizzle of sweet maple syrup, it’s a flavor-packed way to start your day. Remember, the kitchen is your playground, so feel free to make this recipe your own. Let’s keep cooking and creating, and most importantly, let’s keep eating! Enjoy!

baked-egg-and-cheese-mac

Breakfast Mac & Cheese

The Starving Chef
Turn your favorite mac & cheese into a full-fledged breakfast casserole complete with hash browns, sausage, and baked eggs!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American, Breakfast
Servings 8

Ingredients
  

  • 1 favorite mac & cheese
  • 3 cups potatoes shredded
  • 8 oz cream cheese
  • 2 cups cooked breakfast sausage
  • ¼ cup onions chopped
  • ¼ cup tomatoes chopped
  • 4 tablespoons jalapeno chopped
  • 2 tablespoons garlic minced
  • 3-8 eggs
  • sriracha ketchup for topping
  • maple syrup for topping
  • salt & pepper to taste

Instructions
 

  • Prepare the macaroni and cheese according to the instructions on the packaging, minus any steps that require milk.
  • Shred the potatoes with a large grater or food processor. Melt 2 tablespoons of butter over medium-high heat. Add the potatoes, onions, and garlic to the pan. Season with salt and pepper, then cover and let cook until browned. Flip when the hash browns are crispy around the edges.
  • When draining the macaroni noodles, place 2 tablespoons of butter into the empty pot while the macaroni strains. Add the chopped tomatoes and jalapeños and sauté until browning. Pour the cooked noodles back into the pan. Stir in the cream cheese and some of the cheddar and mozzarella cheese.
  • Spread the macaroni and cheese across the bottom of a greased baking dish. Cover with the cooked breakfast sausage. Pour a drizzle of maple syrup across the tops of the crumbled sausage.
  • Place the cooked hash browns on top along with any remaining shredded cheese. Make shallow 'wells' in the hash browns and crack eggs into each. Season with salt and pepper.
  • Cook the casserole until the egg whites have just turned opaque but the yolks still have wobble, about 25-30 minutes.
  • Squirt sriracha ketchup all over the top of the eggs and hash browns. Serve right away and enjoy!
Keyword breakfast, eggs, pasta
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