Breakfast Mac & Cheese

Written By John Holland

True Story: My homie came up to me one day, and said “you should make a breakfast Mac & Cheese. I don’t know how, but it sounds like something I would devour when high”. So to honor an amazing wake and bake meal idea, here is my take on a breakfast style Mac & Cheese lol.

This Breakfast Mac & Cheese Casserole is the perfect fusion of brunch flavors—creamy mac and cheese, crispy bacon, maple sausage, and soft scrambled eggs, all topped with golden hash browns and a warm maple drizzle. It’s comfort food at its finest and the ultimate way to start your day!

Ingredients

Mac & Cheese Base:

  • 1 lb elbow macaroni (or cavatappi), cooked just under al dente

  • 2 tbsp unsalted butter

  • 2 tbsp all-purpose flour

  • 2 cups heavy cream

  • 12 oz evaporated milk

  • 1 cup sharp cheddar cheese, shredded

  • 1 cup smoked Gouda, shredded

  • 1 cup Fontina, shredded

  • 1 cup Gruyère, shredded

  • ¼ cup mascarpone cheese (optional but recommended)

  • 2 tsp dijon mustard

  • 1 tsp spoked paprika

  • Salt & pepper to taste

Breakfast Add-Ins:

  • 8 oz thick-cut bacon, cooked crispy & crumbled

  • 8 oz maple breakfast sausage, browned & crumbled

  • 6 eggs, whisked with ¼ cup heavy cream, scrambled soft

  • 1 tbsp butter (for eggs)

Topping:

  • 3 cups frozen hash browns, patted dry

  • 2 tbsp melted butter

  • ½ cup grated Parmesan cheese

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp smoked paprika

  • Reserved crispy bacon

  • 2 tbsp chopped chives

  • Warm maple syrup for drizzling (optional but highly recommended)




1️⃣ Prepare the Ingredients: Before cooking, gather all ingredients and prep them. This will make the process smoother and help you avoid missing a step.

2️⃣ Cook the Bacon & Sausage: Place a large skillet over medium heat. Add the bacon strips in a single layer, allowing them to cook slowly. Flip occasionally until they become crispy and golden brown, about 8-10 minutes. Remove from the pan and place on paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces. Reserve half for topping.

Using the same pan, drain excess bacon grease, leaving about 1-2 tbsp for extra flavor. Add the maple breakfast sausage, breaking it up with a wooden spoon. Cook over medium heat until browned and fully cooked, about 5-7 minutes. Remove from heat and set aside.

3️⃣ Soft Scramble the Eggs: In a nonstick or stainless steel pan, melt 1 tbsp butter over medium-low heat. In a bowl, whisk together 6 eggs and ¼ cup heavy cream until fully combined and slightly frothy. Pour into the warm pan. Using a rubber spatula, continuously stir the eggs, scraping the bottom and sides to create soft curds. Cook until just set but still glossy—about 2-3 minutes. Do not overcook, as they will continue cooking in the oven. Remove from heat and set aside.

4️⃣ Make the Cheese Sauce: In a medium saucepan, melt 2 tbsp butter over medium heat. Once melted, whisk in 2 tbsp flour, stirring constantly for about 1-2 minutes until the mixture is lightly golden and smells slightly nutty. Slowly pour in the heavy cream and evaporated milk, whisking continuously to prevent lumps.

When the mixture starts to thicken, reduce the heat to low and slowly stir in the cheeses— Sharp Cheddar, Gouda, Fontina, Gruyère, 4 oz cream cheese and optional Mascarpone—until fully melted and smooth. Do not let the sauce boil, as overheating cheese can cause it to become grainy. Add dijon mustard and smoked paprika. Season with salt and pepper to taste. Remove from heat and set aside.

5️⃣ Cook the Pasta & Assemble the Casserole: Bring a large pot of salted water (about 1 tbsp salt per gallon of water) to a rolling boil. Add the elbow macaroni and cook 1-2 minutes less than the package instructions for al dente pasta (since it will finish cooking in the oven). Drain the pasta and immediately toss with the cheese sauce.

In a large mixing bowl, combine the cheese-coated pasta, cooked bacon (reserving some for topping), sausage, and soft scrambled eggs. Gently fold the ingredients together until evenly distributed.

6️⃣ Prepare the Baking Dish & Topping: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray to prevent sticking. Pour the mac and cheese mixture into the dish, spreading it evenly.

In a separate bowl, toss the 3 cups hash browns with 2 tbsp melted butter, Parmesan, salt, black pepper, and smoked paprika until fully coated. Spread the seasoned hash browns over the casserole, ensuring an even layer.

7️⃣ Bake & Crisp the Topping: Place the casserole in the middle rack of the preheated oven. Bake for 30 minutes, or until the hash browns turn golden brown and crispy. If needed, broil for an additional 1-2 minutes for extra crispiness, but watch carefully to prevent burning.

8️⃣ Garnish & Serve: Once out of the oven, sprinkle the casserole with reserved crispy bacon and fresh chives. Drizzle with warm maple syrup right before serving for the ultimate sweet-savory balance. Let it rest for 5 minutes before slicing and serving.

John Holland