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Sausage Egg and Cheese Breakfast Spaghetti

Breakfast spaghetti gets a carbonara-style twist with scrambled eggs, breakfast sausage crumbles, and melted sharp cheddar tossed into al dente pasta. This egg-cheese spaghetti turns into a glossy, buttery sauce with reserved pasta water so every bite coats evenly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 oz spaghetti
  • 0.5 lb breakfast sausage Cooked and crumbled
  • 4 eggs Large
  • 0.25 cup whole milk
  • 1.5 cup sharp cheddar Shredded
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 0.1 salt To taste
  • 0.1 black pepper To taste
  • 0.5 fresh chives For garnish
  • 0.25 hot sauce For serving

Equipment

  • 1 large skillet

Method
 

Cook pasta and season eggs
  1. Cook the spaghetti in boiling water until al dente, then reserve 1/2 cup pasta water and drain.
  2. Whisk the eggs and whole milk with the garlic powder, salt, and black pepper until smooth.
Scramble and toss into a cheesy sauce
  1. Melt the butter in a large skillet over medium heat until foamy.
  2. Pour in the egg mixture and scramble gently over medium heat until just barely set.
  3. Add the drained spaghetti, sausage crumbles, and shredded cheddar, then toss to combine.
  4. Continue tossing over medium heat until the cheese is fully melted and the sauce looks glossy; add reserved pasta water a splash at a time if needed to loosen.
Serve
  1. Serve the breakfast spaghetti topped with fresh chives and a few dashes of hot sauce.

Notes

Pro tip: scramble the eggs slowly until just barely set, then toss immediately—this keeps the sauce creamy instead of curdled. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk or water. Freezing is not recommended because the eggs can become rubbery. For a lower-fat option, use reduced-fat cheddar and lean breakfast sausage.