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Breakfast pasta on a plate with a fork next to a drink and extra toppings.

Breakfast Pasta

Teri & Jenny
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Prep Time 15 mins
Cook Time 30 mins
Servings 6
Calories 672 kcal


  • 1 pound linguine
  • 3 tablespoons extra virgin olive oil
  • ½ pound baby new potatoes, quartered
  • 1 medium yellow onion, diced
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • 1 tablespoons fresh thyme, minced
  • 1 tablespoon unsalted butter
  • 4 eggs plus 2 egg whites, lightly beaten
  • cup cheddar cheese, grated
  • ½ pound bacon, cooked and crumbled
  • salt and pepper to taste


  • Place a large pot, filled with water, over medium-high heat and bring to a boil.
  • Once the water has come to a boil, drop the pasta in along with a small handful of salt (about 3 tablespoons).
  • Cook the pasta for 7 to 9 minutes or until al dente, stirring frequently.
  • Drain the pasta, toss with a small amount of oil and set aside.
  • Place the olive oil in a large sauté pan and place over medium heat.
  • Add the potatoes to the pan and season with salt and pepper.
  • Sauté for 5 minutes and add the onion, bell peppers and thyme. Season with salt and pepper and stir.
  • Sauté the mixture for 6 to 8 minutes or until the onions and peppers have softened and the potatoes become fork tender.
  • Pour the mixture into a bowl and set aside.
  • Place the pan back on the stove over medium heat and add the tablespoon of butter.
  • Pour the beaten eggs to the pan and gently scramble for about 2 minutes.
  • Add the cheese and stir. The mixture should still be a partially runny.
  • Add the linguine and potato mixture to the pan and toss together until everything is fully combined and the eggs have cooked through. Season with salt and pepper.
  • Sprinkle the bacon over the pasta and serve hot.


Calories: 672kcalCarbohydrates: 67gProtein: 31gFat: 30gSaturated Fat: 11gCholesterol: 164mgSodium: 777mgPotassium: 643mgFiber: 4gSugar: 4gVitamin A: 759IUVitamin C: 31mgCalcium: 141mgIron: 3mg
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