Wake up to a hearty bowl of comfort food with Breakfast Bacon Macaroni & Cheese. Tender macaroni, cheesy sauce, smoky bacon and over-easy eggs come together for a delicious breakfast treat. This quick and easy Breakfast Bacon Macaroni & Cheese is perfect for a Saturday morning feast or weekend brunch.

The best of breakfast and dinner are combined in this tasty skillet recipe. Featuring creamy mac & cheese and your favorite bacon and egg breakfast all in one satisfying meal. It starts with bacon, pan-fried in a GoodCook 12” Cast Iron Skillet until perfectly crispy. Set that aside and cook up the macaroni in the same skillet along with chicken stock, evaporated milk and hot sauce. When the pasta is al dente, add in shredded cheese, bacon, and butter. That’s the secret to the creamiest, cheesiest mac & cheese sauce around!

When ready to serve, sprinkle on chopped bacon bits and Mrs. Cubbison’s Baked 100% Cheese Crisps. These crunchy little bites of cheddar are the perfect addition to salad, pasta, soup, and this one-pot mac & cheese. They’re crispy, crunchy, gluten-free and absolutely perfect crumbled on top of this recipe.

Who said you can’t have mac & cheese for breakfast? From the GoodCook 12” Cast Iron Skillet to the GoodCook Gourmet Stainless Steel Serving Spoon, you can have a delectable and hearty breakfast ready in no time. With ingredients this irresistible, it’s time to get cooking!

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Breakfast Bacon Mac & Cheese

Serves 6     adjust servings
Good Cook


  • 3 strips bacon, chopped
  • 1 quart chicken stock
  • 1 (12 oz.) can evaporated milk
  • 1 (16 oz.) box macaroni
  • 1 teaspoon hot sauce
  • 1 teaspoon sea salt + additional to sprinkle on eggs
  • 2 cups shredded sharp cheddar or pepper jack cheese
  • 2 tablespoons Challenge butter
  • A few grinds of fresh ground pepper, or 1/4 teaspoon
  • 2-3 tablespoons pickled jalapenos, chopped (optional)
  • 6 eggs
  • 2 big handfuls of Mrs. Cubbison’s Cheese Crisps (about 1/2 package crushed)
  • 1 can water (use the evaporated milk can), as needed to thin


Preheat oven to 425 degrees.

In the large 12 inch skillet cook bacon until crisp. Drain fat and set aside.

Add pasta, stock, evaporated milk, hot sauce, and sea salt to unwashed bacon skillet. Bring pot to a simmer, stir regularly to prevent sticking and allow for even cooking. After 7 minutes, test pasta for doneness. When pasta is done and the liquid has come to a thin sauce, gradually stir in shredded cheese, Challenge butter, bacon (reserve a few bits to garnish with), pepper and pickled jalapenos (if using). If the pasta sauce seems a bit thick, stir in water, a few tablespoons at a time, to reach desired consistency.

Nestle 6 indentations into the pan and crack an egg in each one and sprinkle with sea salt. Bake for 10-12 minutes or until eggs are barely set.

Finish by sprinkling with remaining bacon pieces and crushing a handful of Mrs. Cubbison’s Cheese Crisps over the top and additional pepper, if desired.

Posted in Side Dishes, Breakfast, Main Dishes, Breakfast, Recipes, Dinner by Goodcook staff |