Spaghetti Eggs (Pizza Eggs)

So here goes for my first official recipe blog. This recipe is a very easy one to start with, can be used for breakfast (as it reheats beautifully), brunch/lunch, or supper. I used left over spaghetti (however any small pasta will work really) and a few other ingredients that are always in my fridge or pantry. So here we go….

Here are the main ingredients…left over pasta, sliced pepperoni (can also use salami), need Tbsp of butter, S&P, 5 eggs, and (not pictured) 1-2 Tbsp of milk, and 1/4 cup mozzarella cheese shredded (or whatever you want to use)

*Other options at this point are diced up onions, peppers, garlic, Parmesan cheese, herbs such as oregano, parsley, basil dry or fresh.


Start by heating your skillet to medium heat and melting the Tbsp of butter and adding the pepperoni (here you can also add the onion and pepper if you are using).


While the butter is melting and the pepperoni is cooking cut up your spaghetti; you want it to be small but not minced up. Just a few cuts through should be fine.

Then you add your eggs and milk to the pasta and stir till incorporated well.


Check the pepperoni is not burning


Now that it the pepperoni is ok, mix in your cheese and S&P to your egg and pasta mixture, again stir till well incorporated. At this point you could mix in herbs too!

Now pour your egg mixture into the skillet with the pepperoni. Continue to cook till the eggs are firm. (I personally like my eggs well done, but some of you may like them soft so which ever you like it is your perogative)

And we are gently stirring as it cooks.



Now it is getting there, almost done.




I add Parmasean cheese on top of mine, however there are certain people in this house that do not like it …. Serve with salad  for dinner or garlic rolls, or by itself.

I hope that you have enjoyed my first ever blog. Seriously easy night meal or great for after church brunch. From beginning to end should take you maybe 20 minutes.  YUM!



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