Ingredients

The following ingredients have 6 Servings
  • 1 favorite mac & cheese
  • 3 cups potatoes (shredded)
  • 8 oz cream cheese
  • 2 cups cooked breakfast sausage
  • 1/4 cup onions (chopped)
  • 1/4 cup tomatoes (chopped)
  • 4 tablespoons jalapeno (chopped)
  • 2 tablespoons garlic (minced)
  • 3-8 eggs
  • sriracha ketchup (for topping)
  • maple syrup (for topping)
  • salt & pepper (to taste)

Instruction

  • Prepare the macaroni and cheese according to the instructions on the packaging, minus any steps that require milk.
  • Shred the potatoes with a large grater or food processor. Melt 2 tablespoons of butter over medium high heat. Add the potatoes, onions, and garlic to the pan. Season with salt and pepper, then cover and let cook until browned. Flip when the hash browns are crispy around the edges.
  • When draining the macaroni noodles, place 2 tablespoons of butter into the empty pot while the macaroni strains. Add the chopped tomatoes and jalapeños and sauté until browning. Pour the cooked noodles back into the pan. Stir in the cream cheese and half of the cheddar and mozzarella.
  • Spread the macaroni and cheese across the bottom of a greased baking dish. Cover with the cooked breakfast sausage. Pour a drizzle of maple syrup across the tops of the crumbled sausage.
  • Place the cooked hash browns on top along with any remaining shredded cheese. Make shallow 'wells' in the hash browns and crack eggs into each. Season with salt and pepper.
  • Cook the casserole until the egg whites have just turned opaque but the yolks still have wobble, about 25-30 minutes.
  • Squirt sriracha ketchup all over the top of the eggs and hash browns. Serve right away and enjoy!