If eating mac and cheese for breakfast is wrong, I don’t wanna be right. Because this breakfast mac and cheese is loaded with flavor and is low key a super filling, high volume meal.
Two servings weighs roughly 3/4 pound and has just 470 calories. Unlike your avocado toast, that’s a BIG breakfast!
How to Make Breakfast Mac and Cheese
As usual, this breakfast mac and cheese is super easy to make. If you can cook pasta (or microwave pre cooked pasta) and scramble eggs, you’re ready to rock.
I love customizable recipes, and this one certainly fits the bill. Here are a few quick tips on ways to make this breakfast mac and cheese even lower calorie:
- use all egg whites instead of using the four whole eggs
- omit the sausage or use chicken/turkey bacon instead
- swap the crispy topping for an extra serving or two of cheese
- use half the amount of pasta
I’ll include specifics on things like the egg whites substitution in the recipe card below.
The recipe calls for Banza pasta shells, which are a chickpea pasta that’s higher in protein and lower in carbs than traditional wheat pasta. Feel free to use any pasta you’d like, though.
Other Breakfast Mac and Cheese Ingredient Notes
If you wanted to use something other than the light alfredo sauce, you could use more Greek yogurt and add more cheese or a bit of light butter to the sauce. Or you could upgrade the sauce by making something like the gouda cheese sauce in my bacon gouda breakfast enchiladas.
You’ll find the turkey sausage crumbles near the bacon and breakfast sausage in your grocery store. If you have trouble finding it, you can use reduced fat pork sausage or my homemade chicken breakfast sausage recipe instead.
And because I know you’re wondering, yes, you can use Frosted Flakes instead of Corn Flakes for the topping. Don’t tell anyone, but I actually used Frosted Flakes in my first test batch. It adds a contrasting sweetness that’s actually really great if you wanted to add some spice to the dish with black pepper or hot sauce.
If you make this breakfast mac and cheese, I want to see it! Take a photo of your creation and tag me on Instagram @mason_woodruff. Or you can join my free Facebook group and share it with the Proton Party.
- 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
- Preheat an oven to 400F.
- Cook the pasta according to its packaging.
- Whisk the eggs and egg whites together before adding to a large skillet over medium heat. Fully cook.
- Add the alfredo, yogurt, cheddar, and sausage to the cooked eggs and heat until the cheese is fully melted, stirring well.
- 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.
- Melt the butter and add to the crushed corn flakes. Stir well before adding over the top of the pasta and egg mixture.
- Bake for 12-15 minutes or until the corn flake topping is golden brown.
- Each serving has 6 WW Smart Points (blue plan).
- Macros per serving without the crisp topping: 201 calories, 20g protein, 15g carbs, and 8g fat
- If you're using all egg whites, use 2 1/3 C (570g) liquid egg whites.
- To omit the alfredo sauce, add 1/2 C (113g) Greek yogurt and an extra 1/2 C (56g) cheese (cheddar or mozzarella get my vote).
Nutrition Information:Yield: 10 Servings Serving Size: 1 C (165g)
Amount Per Serving: Calories: 235Total Fat: 9gCarbohydrates: 20gProtein: 21g