Breakfast Mac and Cheese
A lower calorie, lower carb mac and cheese with cheesy scrambled eggs, sausage, and a crisp Corn Flake topping.
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Servings: 10 servings
Calories: 235kcal
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
- 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.
Notes
- 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
Serving: 1C (165g) | Calories: 235kcal | Carbohydrates: 20g | Protein: 21g | Fat: 9g