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Pasta for breakfast? Why not for the most important meal of the day? This Easy Breakfast Pasta Recipe features noodles coated in a creamy sauce of scrambled eggs and melted brie cheese, combined with roasted cremini mushrooms, slivered red onions, baby spinach, and grape tomatoes for a hearty and delicious meal.

Easy Breakfast Pasta

Have a group of people waiting for breakfast? This easy recipe creates a filling breakfast with a few steps like roasting vegetables and scrambling eggs. Creamy brie cheese melts on the hot pasta and combines with silky eggs to create a rich flavor.

Why not pasta for breakfast?

While it may seem unconventional, the idea of pasta for breakfast is not that far off. Look at pasta as another starch like hashbrowns or toast. The preparation of pasta for breakfast is easy, requiring a few steps of hands-off cooking. This is a pantry recipe. See what you have on hand in the refrigerator and pantry. A little bit of this and a little bit of that can total a whole lot of tastiness.

Two black bowls of breakfast pasta next to a green serving bowl and two gold forks.

Creamy and Cheesy Pasta

Can I use leftover pasta?

If you have plain cold noodles left over from dinner the night before, yes, you can repurpose them. The pasta should be plain without any sauce. Have a pot of boiling water ready while the vegetables roast in the oven. Add the pasta to the boiling water for about 30 seconds, just long enough to reheat the noodles. If the noodles remain in hot water too long, you will end up with mushy pasta.

Breakfast Pasta Ingredients

baby spinach
cremini mushrooms
grape or cherry tomatoes
brie cheese
red onion
one pound pasta
butter
extra-virgin olive oil
eggs
fresh parsley

Ingredients including cremini mushrooms, red onion, baby spinach, grape tomatoes, brie cheese, and parsley

Breakfast Pasta Ingredients

How to make Easy Breakfast Pasta Recipe

Preheat the oven to 425 degrees.

Vegetable Prep

Rinse cremini mushrooms to remove any debris. Cut the mushrooms into ¼-inch slices. Place on a sheet pan. You can rinse under water to remove dirt and sand. Here is an interesting article on Serious Eats about cleaning mushrooms - https://www.seriouseats.com/how-to-clean-and-chop-mushrooms.
Cut the red onion into ¼-inch slivers. Add to the sheet pan.

Sliced red onion and cremini mushrooms on a cutting board.

Cut red onions and cremini mushrooms into ¼" slices.

Rinse the tomatoes and add to the sheet pan. Toss all the vegetables to combine.
Pour 2 tablespoons of olive oil over the vegetables. Sprinkle ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper over the pan. Toss the vegetables so that they are coated in olive oil, salt, and pepper.
Add the pan to the preheated oven and roast the vegetables for 8 minutes. Take the pan out of the oven and toss the vegetables. Pay special attention to the slivered onion to make sure they not burning in the corners of the pan. Place the pan back in the oven for 7 more minutes for a total of 15 minutes of roasting.

Roasted red onions, cremini mushrooms, and grape tomatoes on a black sheet pan.

Roasted Vegetables

Pasta Prep

While the vegetables are roasting, cut the brie cheese into small cubes. It is helpful to shave a little of the rind so the cheese melts better.
When the water is boiling, season the water with 1 tablespoon of kosher salt. Add one pound of pasta to the large pot of salted water. Occasionally stir the pasta so that it doesn't stick together or to the bottom of the pot.
Clean the spinach, if needed, and place it in the bottom of the colander.
Cook the pasta according to the time on the box. When the spaghetti is al dente, save 1 cup of the pasta water. Drain the pasta by pouring the boiling water over the spinach in the colander.
Place the spaghetti and spinach back in the stock pot.

Add 1 tablespoon of unsalted butter and the brie cheese cubes to the pan. Continue to stir the pasta with tongs until the butter and cheese have melted.

Scrambled Eggs

Crack one dozen eggs in a large bowl. With the whisk, beat completely until the egg whites and the yolks are combined and there are no streaks. You want an emulsified mix of eggs so they are very creamy when scrambled.
Place a large nonstick skillet over medium heat. Add ½ tablespoon of unsalted butter to the hot pan. Add the beaten egg mixture to the pan when the butter starts to sizzle.
Season the eggs with salt and pepper. Continually stir the eggs with a rubber spatula to cook the eggs into small curds. The small curds will coat the pasta better.

Small curd scrambled eggs

Stop cooking the eggs before they are completely set. They should be very wet. Once they are added to the warm pasta, the eggs will continue to cook.
Add the eggs and the roasted vegetables to the pasta mixture. Toss everything gently with tongs to evenly distribute the ingredients. Add the reserved pasta water, ¼ cup at a time, if needed. The pasta and vegetables should be coated in a glossy sauce made from melted brie cheese and scrambled eggs.

A black stockpot filled with breakfast pasta.

Gently stir to evenly distribute the ingredients and coat them with melty cheese.

Garnish with fresh parsley.

Tips

Start the water for the pasta first. Continue your prep as you wait for the water to start boiling.
Use your favorite vegetable combination. I like to use vegetables that benefit from roasting for added flavor enhancement.
Use any leftover vegetables you have in the refrigerator. Make sure they are reheated until hot but not overcooked. The sauce on the pasta is dependent on all the ingredients being hot.
Use another cheese you prefer but it is helpful if it is a creamy variety. Triple fat cheeses are much smoother due to the addition of extra cream during the production phase.
You can use any type of pasta. Follow the package directions for timing.
Add your favorite protein - bacon, sausages, chorizo.
For ease of breakfast preparation for 6 people, I opted for scrambled eggs. Poached eggs with runny yolks would also be delicious.

Rich and Creamy

This Easy Breakfast Pasta Recipe is a filling and hearty vegetarian meal. While it is a great way to start your day, this recipe is delicious for any meal.

A black bowl is filled with Easy Breakfast Pasta with a green serving bowl behind and a cup of coffee to the side.

Delicious any time of day.

Eggs are a great meal any time of day and add richness to recipes. This Easy Breakfast Pasta Recipe is quick to prepare and will be a welcome meal for the whole family.

Need some other breakfast recipes? Here are a couple to try -

https://tenpoundcakecompany.com/roasted-vegetable-breakfast-hash/

https://tenpoundcakecompany.com/egg-and-chorizo-breakfast-turnovers/

Recipe

An overhead view of a black bowl filled with breakfast pasta with a piece of toast inserted in the side.

Easy Breakfast Pasta Recipe

Course: Breakfast, Brunch

Cuisine: Compliments many cuisines

Prep Time: 15

Cook Time: 25

Servings:

Calories: 539kcal

Author: Ten Pound Cake Company

Pasta coated in creamy scrambled eggs and melted brie cheese is combined with roasted cremini mushrooms, slivered red onions, baby spinach, and grape tomatoes for a hearty and delicious breakfast.

Print Recipe

Equipment

1 cutting board
1 knife
1 stock pot
1 sheet pan
1 colander
1 set of tongs
1 large bowl
1 whisk
1 nonstick skillet (large enough to scramble 1 dozen eggs)
1 rubber spatula

Ingredients

5 ounces baby spinach (142 grams)
9 ounces cremini mushrooms (3 cups/262 grams)
12 ounces grape or cherry tomatoes (341 grams)
4.5 ounces brie cheese (130 grams)
4.5 ounces sliced red onion (1 cup/128 grams)
1¼ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon kosher salt
1 pound pasta (453 grams)(Spaghetti was used but any pasta will work.)
1½ tablespoon unsalted butter
2 tablspoons extra virgin olive oil
12 eggs
fresh parsley

Instructions

Preheat oven to 425°.
Start to boil a pot of water over medium-high heat.
Rinse cremini mushrooms to remove any debris. Cut the mushrooms into ¼-inch slices. Place on a sheet pan.
Cut the red onion into ¼-inch slivers. Add to the sheet pan.
Rinse the tomatoes and add to the sheet pan. Toss all the vegetables to combine.
Pour 2 tablespoons of olive oil over the vegetables. Sprinkle ¾ teaspoon of kosher salt and ¼ teaspoon of ground black pepper over the pan. Toss the vegetables so that they are coated in olive oil, salt, and pepper.
Place the sheet pan in the preheated oven.
Add the pan to the preheated oven and roast the vegetables for 8 minutes. Take the pan out of the oven and toss the vegetables. Pay special attention to the slivered onion to make sure they not burning in the corners of the pan. Place the pan back in the oven for 7 more minutes for a total of 15 minutes of roasting.
While the vegetables are roasting, cut the brie cheese into small cubes. It is helpful to shave a little of the rind so the cheese melts better.
When the water is boiling, season the water with 1 tablespoon of kosher salt. Add one pound of pasta to the large pot of salted water. Occasionally stir the pasta so that it doesn't stick together or to the bottom of the pot.
Clean the spinach, if needed, and place it in the bottom of the colander.
Crack one dozen eggs in a large bowl. With the whisk, beat the eggs completely until the whites and the yolks are combined and there are no streaks. You want an emulsified mix of eggs so they are very creamy when scrambled.
Cook the pasta according to the time on the box. When the spaghetti is al dente, save 1 cup of the pasta water. Drain the pasta by pouring the boiling water over the spinach in the colander.
Place the spaghetti and spinach back in the stock pot. Add 1 tablespoon of unsalted butter and the brie cheese cubes to the pan. Continue to stir the pasta with tongs until the butter and cheese have melted.
Place a large nonstick skillet over medium heat. Add ½ tablespoon of unsalted butter to the hot pan. Add the beaten egg mixture to the pan when the butter starts to sizzle.
Season the eggs with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper.
Continually stir the eggs with a rubber spatula, cooking the eggs into small curds. The small curds will coat the pasta better.
Stop cooking the eggs before they are completely set. They should be very wet. Once they are added to the warm pasta, the eggs will continue to cook.
Add the eggs and the roasted vegetables to the pasta mixture. Toss everything gently with tongs to evenly distribute the ingredients. Add the reserved pasta water, ¼ cup at a time, if needed. The pasta and vegetables should be coated in a glossy sauce made from melted brie cheese and scrambled eggs.
Divide between 6 bowls and garnish with fresh parsley.

Notes

Tips

Start the water for the pasta first. Continue your prep as you wait for the water to start boiling.
Use your favorite vegetable combination. I like to use vegetables that benefit from roasting for added flavor enhancement.
Use any leftover vegetables you have in the refrigerator. Make sure they are reheated until hot but not overcooked. The sauce on the pasta is dependent on all the ingredients being hot.
Use another cheese you prefer but it is helpful if it is a creamy variety. Triple fat cheeses are much smoother due to the addition of extra cream during the production phase.
You can use any type of pasta. Follow the package directions for timing.
Add your favorite protein - bacon, sausages, chorizo.
For ease of breakfast preparation for 6 people, I opted for scrambled eggs. Poached eggs with runny yolks would also be delicious.