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Sausage Egg and Cheese Breakfast Spaghetti

Breakfast spaghetti with scrambled eggs, crumbled sausage, and melted sharp cheddar tossed into a carbonara-style, buttery sauce. Al dente noodles get loosened with reserved pasta water for a glossy, cheesy finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti and pasta water base
  • 8 oz spaghetti Cook until al dente; reserve 1/2 cup pasta water before draining.
Breakfast sausage
  • 0.5 lb breakfast sausage Cook and crumble before adding to the skillet.
Egg mixture
  • 4 eggs Whisk with milk until smooth.
  • 0.25 cup whole milk Helps create a creamy scramble.
  • 1 tsp garlic powder Whisk into the egg mixture.
  • 1 salt Add to taste in the egg mixture.
  • 1 black pepper Add to taste in the egg mixture.
Cheese and finishing sauce
  • 1.5 cups sharp cheddar Shred and add for melting.
  • 2 tbsp butter Melt in the skillet to start the sauce.
  • 0.5 cup reserved pasta water Use only if needed to loosen and help melt the cheese.
  • 1 fresh chives Top just before serving.
  • 1 hot sauce Serve on the side for drizzling.

Equipment

  • 1 large skillet

Method
 

Cook the spaghetti
  1. Bring a pot of water to a boil and cook the spaghetti until al dente, then reserve 1/2 cup pasta water before draining. Keep a little pasta water on hand so the sauce turns glossy instead of dry.
Make the egg mixture
  1. Whisk the eggs and whole milk with garlic powder, salt, and black pepper until smooth. The mixture should look uniform with no egg streaks.
Scramble gently
  1. Melt the butter in a large skillet over medium heat, then pour in the egg mixture. Stir and scramble gently until just barely set, with soft curds still moist in appearance.
Toss with sausage and cheese
  1. Add the cooked spaghetti, breakfast sausage, and shredded sharp cheddar to the pan and toss to combine. If it looks tight or not saucy, add reserved pasta water a splash at a time.
Finish and serve
  1. Continue tossing over medium heat just until the cheese is fully melted and everything is well combined. Serve immediately with fresh chives on top and hot sauce to taste.

Notes

For the creamiest texture, scramble the eggs until they are just barely set before adding pasta and cheese—overcooking makes them dry. Refrigerate leftovers in a covered container for up to 3 days; reheat gently with a splash of milk or water. Freezing isn’t recommended because eggs can turn grainy after thawing. For a lower-lactose option, use lactose-free milk and lactose-reduced cheddar (texture remains similar).