Recipe by Glennis Kidder
"A cheesy creamy sauce for spaghetti with bacon and mushrooms."
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fresh mushrooms, sliced
American cheese, cubed
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 cheese cubes and stired!
It was quick, colourful and very tasty!
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 meal.
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 veggies to get the flavor.
Its a fantastic meal idea, and my family loved it with the additons I made.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 225
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