Maple Meatballs Breakfast Mac and Cheese
These homemade cherry and maple breakfast meatballs are perfect on their own, but when added to a velvety homemade mac and cheese with fried eggs, it takes brunch goals to a whole new level.
Creamy Stovetop Mac and Cheese
- 6 oz Cavatappi or Elbow macaroni
- 2 tbsp Butter
- 2 egg yolks
- 1 milk
- ½ tsp dry Mustard
- 10 oz cheese see note
Cherry Maple Meatballs
- 2 Garlic Cloves minced
- Black pepper blend
- 1 tsp Girl Carnivore Egg Blend
- ¼ tsp Sage
- ¼ tsp Thyme
- 2 tbsp Cherry preserves
- 2 tbsp Maple syrup
- 1 lb Country Breakfast Sausage
- Salt and Pepper
Make the Cheese Sauce:
Meanwhile, in the now empty pot, over low heat, melt the butter.
Stir in the egg yolks, milk, and mustard to combine.
Slowly add in the cheese, melting and stirring to combine.
Once the cheese has been added, return the pasta to the pan and toss to coat evenly.
Roll the Meatballs:
Combine the garlic, salt, pepper, egg blend, sage, thyme cherry preserves, and maple syrup in a large bowl with the country sausage.
Mix with your hands so that everything is evenly combined.
Roll into tiny 28 meatballs.
Cook the Meatballs:
In a preaheated skillet, cook the meatballs in batches, rolling to brown on all sides.
Cook for about 15 minutes, rotating as needed to avoid burning, until the meatballs are cooked through to an internal temperature of 160F.
Bake the Breakfast Macaroni and Cheese:
Preheat the oven to 350 degrees F.
Combine 12 of the meatballs with the macaroni and cheese and spoon into the now empty skillet.
Arrange 4 divots around the mac and cheese by pressing with the back of a spoon. This allows an area for the eggs to form while baking.
Carefully crack and egg over each divot, filling each.
Sprinkle with additional cheese and bake for 25 minutes, until the eggs have set and th breakfast macaroni is bubbling.
I love a blend of 6 oz sharp cheddar, 2 oz mozzarella cheese, 1 oz parmesan, and 1 oz smoked gouda.
The meatballs can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
The macaroni and cheese can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
Reheat leftovers in the microwave or in a small pot on the stove with a little extra milk mixed in as it reheats to keep things smooth and creamy.
If you do not have a cast iron skillet you can make some quick changes by preparing the pasta in a pot, making the meatballs in the skillet you own or baking them in the oven. They won't get the same browned crust as cooking in the skillet and rotating, but they will still be delicious. Finally, combine the mac and cheese and meatballs into a casserole dish and bake.
Serving: 1g | Calories: 372kcal | Carbohydrates: 19g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 606mg | Potassium: 191mg | Fiber: 1g | Sugar: 5g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg