5 from 1 vote
Breakfast Mac and Cheese Recipe
This Breakfast Mac and Cheese Recipe is made in ONE pot and is loaded with THREE kinds of cheese, spicy breakfast sausage, and potatoes, and topped with a runny egg!
Servings: 6 people
Results and timings may vary when adjusting servings
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
  • 1 (16 oz) package spicy breakfast sausage
  • 1 (16 oz) box medium pasta shells uncooked
  • 3 cups vegetable broth
  • 2 cups skim milk
  • 2 oz shredded Crystal Farms Finely Shredded Asiago & Parmesan Cheese about 1/2 cup
  • 2 oz Crystal Farms Monterey Jack Cheese shredded about 1/2 cup
  • 4 oz Crystal Farms Wisconsin Sharp Cheddar Cheese shredded about 1 cup
  • 1 (28 oz) bag Potatoes O’Brien thawed
  • 1 teaspoon salt more or less to taste (I used about 2)
  • cooked eggs optional for serving
  1. Preheat oven to 425 degrees F, place the cooking rack on the top rung, and line a baking sheet with a silicone mat.
  2. Heat a large stockpot over medium/medium-high heat.
  3. Once hot, add in sausage and cook until the meat is no longer pink, breaking it up with a spatula while it cooks.
  4. To the pot add shells, broth, and milk.
  5. Stir to combine and bring to a simmer.
  6. Once simmering, simmer for about 7-10 minutes or until shells are al dente. Stir constantly. You may need to adjust your heat to keep it at a low simmer.
  7. Meanwhile, place potatoes o'brien onto prepared baking sheet and cook for 10 minutes, then broil for an additional 3 minutes, watching to make sure the potatoes don't burn.
  8. Once the pasta is perfectly al dente, remove from heat and stir in cheeses.
  9. Once the cheeses have melted, stir in the cooked potatoes, and salt.
  10. Taste, re-season, if necessary, and serve with optional eggs!
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