Bacon-Egg Spaghetti

Bacon-Egg Spaghetti

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

servings 515 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

Read all reviews 7
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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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...

I left out the Mushrooms,din't have any on hand. Changed the cheese to parmesan. An easy recipe to put together quickly and get on the table when your family is hungry and you forgot to defrost ...

breakfast casserole

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