Breakfast Mac and Cheese

About This Recipe

A lower calorie, lower carb mac and cheese with cheesy scrambled eggs, sausage, and a crisp Corn Flake topping. 

Ingredients

• 8 oz Pasta Shells (I used Banza chickpea pasta)
• 4 large Eggs
• 1 1/2 C 368g Liquid Egg Whites
• 3/4 C 180g Light Alfredo Sauce
• 1/2 C 113g Fat Free Greek Yogurt
• 1/2 C 56g Cheddar Cheese, I used shredded
• 9.6 oz bag Jimmy Dean Turkey Sausage Crumbles (or your choice of meat)
• 2 Tbsp 28g Light Butter, I used Land O' Lakes with canola
• 2 C 56g Corn Flakes, crushed

Instructions

1. Preheat an oven to 400F.
2. Cook the pasta according to its packaging.
3. Whisk the eggs and egg whites together before adding to a large skillet over medium heat. Fully cook.
4. Add the alfredo, yogurt, cheddar, and sausage to the cooked eggs and heat until the cheese is fully melted, stirring well.
5. Drain the water from the cooked pasta and add it to a 13x9 glass baking dish. Pour the egg mixture of the pasta and stir well.
6. Melt the butter and add to the crushed corn flakes. Stir well before adding over the top of the pasta and egg mixture.
7. Bake for 12-15 minutes or until the corn flake topping is golden brown.