Bacon & Eggs Spaghetti Recipe - Allrecipes.com
Bacon & Eggs Spaghetti Recipe

Bacon & Eggs Spaghetti

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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 More Reviews

Most Helpful Positive Review
Nov 07, 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.

 
Most Helpful Critical Review
Aug 02, 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!

 

42 Ratings

Jul 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.

 
Jun 24, 2003

If my picky kids like it, then it must be good. We had no leftovers and it will now become a regular. Thanks for the great recipe!

 
Jul 23, 2008

I am giving this recipe 5 stars because I made it for my very PICKY 7-yr old. (I don't think I would make it for adults b/c it wasn't very pretty, but tasted great!) I'm always looking for recipes that he would like b/c he's so picky. I used the Multi Grain Penne instead of Spaghetti b/c that is what he likes. I also added some pureed veggies in it with the cheese and egg mixture (of course he doesn't KNOW that!) Be sure and add a lil milk to the mixture too. I did not use the onions (for obvious reasons) but did use some onion powder. I also added some mixed Italian style shredded cheese. I sprinkled some more bacon bits (from the package) on the top with more of the Italian style cheese. Also, to the reviewer that stated something about "raw" eggs...the eggs cook faster than the cheese even melts, so no worries there. Anyway, HE LOVED it and we will be making this again. Thank you!

 
Oct 04, 2002

my kids loved it and asked for more, i found it to come out a little sticky so i added butter to the finished product and was then eaiser to eat. i wouldn't try it on a busy morning though due to waiting for the water to boil for the spahgetti.

 
Dec 10, 2010

Very tasty! Never would have thought to add all these ingredients together but it is totally awesome! Plus its super fast and easy to make! Will be making this again for sure!!

 
Oct 06, 2010

A hit!! I had a craving for breakfast for dinner and this worked! Everyone in my family loved it! Suggestions: 1.needs more bacon, maybe double 2. I used 6 eggs 3. I didn't have an onion so used dry onion pieces 4. I used mozz. cheese and it was great! 5. I added chopped frozen spinach thawed to get the veggies in. So you can see it's hard to go wrong! Very quick meal to make and clean up with common ingredients! 5 stars all the way!

 

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Nutrition

  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 770 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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