Jun 28, 2012

Breakfast Pasta Bake

Breakfast Pasta Bake

For years I’ve searched for that one breakfast pasta casserole—strange as it may sound to the Dutchies—recipe my grandmother always use to make. It wasn’t in the recipes I found after my mom died.

When I described the dish to a friend of mine: the flavor, texture and feel to it, she handed me an old recipe belonging to her mother that she thought might to be the one. Or at least come close.

She was right. This is really old school cooking. Simple and probably really fattening as heck, but oh well.. It’s perfect for people who like a hearty, filling breakfast casserole but aren’t fond of potatoes.

Yup. Those people do exist. They’re rare, but they are out there.

 
Ingredients:

1 pound pasta (Your choice. Mine was Trottole)
3 cups evaporated milk
7 spring onions
4 eggs
7 oz cooked ham
9 oz sharp cheddar
1/2 tsp ground mustard
1 tsp seasoned salt
1 garlic clove
1/4 tsp black pepper
1 tbsp dried parsley

Optional: dried chili flakes

 
Directions:

Boil the pasta according to the directions on your package in lightly salted water. Keep it al dente, it’ll also get some oven time!
Breakfast Pasta Bake

Pour the evaporated milk in a big bowl.
Breakfast Pasta Bake

Dice the ham.
Breakfast Pasta Bake

Finely mince the spring onions.
Breakfast Pasta Bake

Grate the cheddar.
Breakfast Pasta Bake

My latest addiction. It has a bit of everything. But any type of seasoned salt works.
Breakfast Pasta Bake

Sprinkle in the pepper, mustard powder and (optionally) the chili flakes.
Breakfast Pasta Bake

Grate a garlic clove in there and add the parsley.
Breakfast Pasta Bake

Break 4 eggs into the mix as well.
Breakfast Pasta Bake

Stir until it’s a creamy concoction. That’s your base.
Breakfast Pasta Bake

Add the ham and spring onions.
Breakfast Pasta Bake

Add half the grated cheese to the creamy mixture.
Breakfast Pasta Bake

Stir well. Drain the pasta and transfer it to a casserole. Pour the cream mix all over the pasta.
Breakfast Pasta Bake

Looks cheerful, doesn’t it?
Breakfast Pasta Bake

Sprinkle the remaining cheese all over and bake the casserole in a preheated oven for 35 to 45 minutes at 350F° (175C°).
Breakfast Pasta Bake

This was so easy, rich and comforting.
Breakfast Pasta Bake

Next time I might just add some shredded chicken, some extra veggies and call it dinner.

Breakfast Pasta Bake
Ingredients
    1 pound pasta (Your choice. Mine was Trottole)
    3 cups evaporated milk
    7 spring onions
    4 eggs
    7 oz cooked ham
    9 oz sharp cheddar
    1/2 tsp ground mustard
    1 tsp seasoned salt
    1 garlic clove
    1/4 tsp black pepper
    1 tbsp dried parsley

    Optional: dried chili flakes

Directions
    Boil the pasta according to the directions on your package in lightly salted water. Keep it al dente, it’ll also get some oven time! Pour the evaporated milk in a big bowl. Dice the ham, finely mince the spring onions and grate the cheddar.

    Add a tsp seasoned salt to the milk, the pepper, mustard powder and optionally the chili flakes. Grate the garlic in there and add the parsley. Whisk 4 eggs into the mix and stir in the ham, spring onions and half of the grated cheddar.

    Drain the pasta and transfer it to a casserole. Pour the cream mix all over the pasta. Sprinkle the remaining cheddar all over and bake the casserole in a preheated oven for 35 to 45 minutes at 350F° (175C°).

Meal type: Breakfast
Servings: 4
Copyright: © kayotickitchen.com

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    24 Comments »

    1. 1

      Say what now?? Pasta in my breakfast casserole? I’ve never heard of such thing, but since I’m all about finding any excuse to eat pasta, I think I need to try this!

      Karly on Jun 28, 2012 @ 7:41 pm Reply
      1. That’s what J-man said as well. He literally screamed “Yay, pasta for breakfast!’ :)

        Kay on Jun 28, 2012 @ 7:51 pm Reply
    2. 2

      You write: “Sprinkle the remaining pasta all over and bake the casserole…”
      But when looking at the picture, perhaps you mean: “Sprinkle the remaining sharp cheddar …”

      PaulO on Jun 28, 2012 @ 7:58 pm Reply
      1. You mean you don’t sprinkle remaining pasta over your dishes as a finishing touch? *shocked look*

        Kay on Jun 28, 2012 @ 8:06 pm Reply
        1. Oh?Dacht toch duidelijk gemalen kaas te zien bovenop, vlak voordat het de oven in gaat ….
          http://www.flickr.com/photos/25706352@N08/7455826922 ]

          PaulO on Jun 28, 2012 @ 9:39 pm Reply
          1. Ja, dat zag je goed. Ik dacht dat dat zo overduidelijk was aan de foto en aan het recept zelf dat ik dacht dat je een grapje maakte en je een niet-serieuze comment terug gaf :)

            Kay on Jun 28, 2012 @ 10:51 pm
        2. Maar, wanneer gebruik je dan de andere helft van de gemalen kaas? Toch aan het eind  om over de schotel te strooien voor het afbakken.

          PaulO on Jun 28, 2012 @ 10:30 pm Reply
          1. Maar je ziet toch aan de foto dat dat gewoon een verspreking is en dat dat cheddar moest zijn? 

            Kay on Jun 28, 2012 @ 10:36 pm
    3. 3

      Kay, wat versta je onder ‘evaporated milk’?? Wat is het nederlandse produkt ervoor? Ik ken het alleen als iets zoets uit Engeland..

      Elly on Jun 28, 2012 @ 8:39 pm Reply
      1. Nee, dat is sweetened condenensed milk. Dit is de ongezoete versie… je kunt het vergelijken met dikke, volle koffiemelk. 

        Kay on Jun 28, 2012 @ 9:02 pm Reply
    4. 4

      Kun je dat er dan ook voor gebruiken of anders waar koop jij jou
      evaporated milk
      Alvast bedankt coor de antwoorden
      Gr, Elly

      Elly on Jun 28, 2012 @ 9:06 pm Reply
      1. Ik krijg dit soort dingen altijd toegestuurd door vrienden uit Amerika! 

        Kay on Jun 28, 2012 @ 9:09 pm Reply
    5. 5

      Gotta try this – love pasta! But I might just add the extra veggies and call it dinner like you say :)
       

      Nisha Jacob on Jun 28, 2012 @ 9:55 pm Reply
    6. 6

      Yum! I’d take a serving of this for breakfast, lunch, or dinner.

      Lana @ Never Enough Thyme on Jun 28, 2012 @ 9:58 pm Reply
    7. 7

      This recipe is so similar to breakfast casseroles here in North America, but ours usually use cubed bread , or potatoes.  I peruse hundreds of breakfast casserole recipes for a monthly men’s breakfast I do at our church. Im always looking for new ideas. But I also make a very similar pasta dish for dinner. And it is very delicious!
       

      Irma Kentie on Jun 28, 2012 @ 11:33 pm Reply
    8. 8

      OH. MY. LANDS. This makes me weepy. So pretty. I’m almost mad about it.

      Bev @ Bev Cooks on Jun 29, 2012 @ 11:34 pm Reply
    9. 9

      My goodness.  This looks so yummy.  A new dish for July 4th. 

      Sheree on Jun 30, 2012 @ 12:18 am Reply
    10. 10

      Just made this!  It was so good…..low carb?  What’s that?  ;)

      Brandy on Jul 7, 2012 @ 7:32 pm Reply
    11. 11

      This sounds so delish! Will have to try :-)
       

      Tasha @ ThatsSoYummy on Jul 24, 2012 @ 7:04 pm Reply
    12. 12

      What a fabulous idea!!! I would never have thought of this. Totally creative!

      RavieNomNoms on Jul 31, 2012 @ 7:21 pm Reply
    13. 13

      Looks like my kind of breakfast!

      Bree on Jul 31, 2012 @ 9:49 pm Reply
    14. 14

      In eastern europe / jewish households we call it KUGEL – it is a pasta casserole with egg pasta and cheese, you can make it sweet or savory. And its definitely a breakfast family staple. 

      Katya on Sep 4, 2012 @ 3:00 pm Reply
    15. 15

      this looks amazing – you have a great site with lots of interesting recipes. 

      Mireille on Dec 10, 2012 @ 11:31 am Reply
    16. 16

      As I was reading your recipe, I assumed you would use gouda cheese. I was very surprised to see you used cheddar. Have you ever considered Gruyere?

      Barb on Oct 21, 2014 @ 10:39 pm Reply

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