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    Home ยป Recipes

    Mexican Breakfast Pasta

    Published: Oct 11, 2014 ยท Updated: Nov 23, 2019 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Leftover pasta turns into something incredible with veggies, eggs, and black beans to make this amazing Mexican Breakfast Pasta

    skillet with cooked breakfast pasta, black beans, pasta, and veggies

    Leftover pasta + veggies, topped with an egg + cheese = brunch perfection. Inexpensive, healthy, filling, wonderful perfection.

    Loving your leftovers can be real, friends. And here it is in all its glory...

    Breakfast Pasta in a dark grey skillet with dry pasta, black beans, pineapple, blue hot pads

    This Mexican Breakfast Pasta is a great weekend brunch recipe. It has a nice balance of protein to healthy carbohydrates with lots of veggies to boot.

    You know me & my veggies and how I love them so. Well, pasta is the perfect foundation for a veggie-ful meal.

    Breakfast pasta might sound like a strange concept but it's similar to eating pizza for breakfast or anything else savory in the morning. You can also eat this for dinner to have breakfast for dinner {one of my faves}.

    It's a fantabulous way to use leftover pasta which is the jam because leftovers rock. Plus, there are one million veggies in here, and veggies complete me. So this is basically like the best meal ever.

    Plus, a serving of this dish is huuuuuuuge without tons of nonsense. But if you want a smaller serving, just add an extra egg to the skillet and make this to serve three instead of two.

    plate with pineapple and Mexican Breakfast Pasta, skillet full of pasta in background

    Have you ever tried using leftover pasta?

    Honestly, it's probably my favorite way to eat pasta {unless it's in a soup, of course}. Something about the texture being slightly chewy but then a little crunchy {when stir-fried and/or baked}. I don't know how to accurately describe it but what I do know is that it's good!

    And then to top it all off, this dish is cooked in one pan. Obviously that is a huge bonus to any recipe for me because I hate washing lots of dishes like simple things.

    grey skillet with breakfast pasta and eggs, black beans and pineapple

    If you don't have leftover pasta, just cook pasta, strain, and refrigerate while you chop all the veggies and shred the cheese.

    You can double this recipe for a bigger crowd, just make sure you use a larger and/or deeper pan or skillet. I used a 10-inch non-stick skillet and it was perfect for two servings. This serving size was pretty huge, so you can always add another egg and serve three.

    You'll also want an oven safe skillet since this will have a run in the oven to cook the eggs.

    Last but not least, my morning became exponentially better when I realized the leftovers {the Mexican Breakfast Pasta} of leftovers {pasta} were delish! Bam!

    Breakfast Pasta from Living Well Kitchen

    Mexican Breakfast Pasta

    Leftover pasta turns into something incredible with veggies, eggs, and black beans to make this amazing Mexican Breakfast Pasta
    5 from 1 vote
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 2
    Author: Meme

    Ingredients

    • 2 teaspoon olive oil divided
    • 1 large onion diced {about 2 cups}
    • 3 medium bell peppers diced {about 4 cups}
    • 2 cloves garlic minced
    • 1 small jalapeño minced {about 1-2 TBSP}
    • ยฝ teaspoon salt
    • 2 ounces pasta cooked
    • 1 cup black beans
    • 2 large eggs
    • ยฝ cup cheese shredded (about 2 ounces)

    Instructions

    • Preheat oven to 375*F.
    • Heat 1 teaspoon oil in an oven safe, non-stick skillet over medium heat. Add diced onions and bell peppers. Sauté for about 10 minutes, stirring occasionally. Add in garlic, jalapeño, salt, and remaining teaspoon of olive oil. Stir well.
    • Add in cooked pasta and beans, and stir well to incorporate. Make two indentations into the pasta-veggie mixture and crack eggs in them. Top everything with grated cheese.
    • Put in the preheated oven and bake until eggs are cooked to your liking, about 15-20 minutes {I like my eggs completely hard so I baked for 18 minutes}.

    Notes

    *Pasta was weighed before cooking. If you don't have cooked pasta, cook 2 ounces pasta according to package directions, strain, and refrigerate while chopping and sautéing veggies.
    *The serving sizes are really big, so you can add another egg in the pasta-veggie mixture and make this to serve three instead of two.

    What to Use in This Recipe

    Knife
    Cutting Board
    two black skillets with silver handles
    Skillet
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Mexican Breakfast Pasta
    Serving Size
     
    0.5 recipe
    Amount per Serving
    Calories
    527
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    8
    g
    50
    %
    Cholesterol
     
    215
    mg
    72
    %
    Sodium
     
    841
    mg
    37
    %
    Potassium
     
    949
    mg
    27
    %
    Carbohydrates
     
    61
    g
    20
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    11
    g
    12
    %
    Protein
     
    27
    g
    54
    %
    Vitamin A
     
    6140
    IU
    123
    %
    Vitamin C
     
    235
    mg
    285
    %
    Calcium
     
    301
    mg
    30
    %
    Iron
     
    4.8
    mg
    27
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

     

    Meme

    Leftover pasta turns into something incredible with veggies, eggs, and black beans to make this amazing meatless Mexican Breakfast Pasta recipe. Great for a vegetarian dinner, too!

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    Comments

    1. Deanna Segrave-Daly says

      October 12, 2014 at 9:29 am

      Oh girl - you hit it out of the park with this one for creativity and flavor appeal - can't wait to try it. pinning.....

      Reply
      • Meme says

        October 12, 2014 at 10:41 am

        Thanks Deanna! I just ate leftovers and I'm going to have to agree with you on that flavor comment ๐Ÿ˜‰ It is delish!

        Reply
    2. Diane Boyd says

      October 12, 2014 at 1:39 pm

      Looks delicious and nutrient dense! My kind of food! Will have to give this a try.

      Reply
      • Meme says

        October 13, 2014 at 2:00 pm

        Thanks Diane!! I love your version of breakfast pasta as well ๐Ÿ™‚

        Reply
    3. Jeanette | Jeanette's Healthy Living says

      October 14, 2014 at 6:16 am

      What a fun idea for breakfast - I've never had pasta for breakfast. Bet my kids would love this!

      Reply
      • Meme says

        October 15, 2014 at 8:59 pm

        Thanks Jeanette!! You need to try it; your kids will totally love it ๐Ÿ™‚

        Reply
    4. Kelli @ Hungry Hobby says

      October 14, 2014 at 10:21 am

      This is my favorite one I've seen for the contest, so many veggies and eggs!!! You are good! BTW I stalked your pinterest boards earlier and added you to my feedly reader, LOVE your blog!!!! Keep it up!

      Reply
      • Meme says

        October 15, 2014 at 9:00 pm

        Aw Kelli! Thanks so much!! You are too kind ๐Ÿ™‚ xx

        Reply
    5. Karli @peasofcake says

      October 14, 2014 at 4:10 pm

      Yum! I love cooking with all these ingredients! Will have to give it a try!

      Reply
      • Meme says

        October 15, 2014 at 9:00 pm

        I know, right?! Aren't tons of bell peppers and onions the best? Thanks!!

        Reply
    6. Min says

      October 15, 2014 at 1:38 pm

      Love this idea, Meme! What a well-balanced meal. And of course, I'm always in the mood for Mexican flavors ๐Ÿ˜‰

      Reply
      • Meme says

        October 15, 2014 at 9:01 pm

        Thanks lady! I completely agree about the Mexican and lucky for you over there in Texas ๐Ÿ˜‰

        Reply
    7. Liz - Meal Makeover Mom says

      October 16, 2014 at 7:38 pm

      Comforting, nutritious, all my favorite ingredients. Another awesome recipe from Meme! PS: My web guys are going to set me up with CoSchedule. Send me an email b/c I want to make sure you get credit!

      Reply
      • Meme says

        October 17, 2014 at 8:30 am

        Thanks so much Liz!! I'll send you an email ๐Ÿ™‚ You're going to love CoSchedule - life changing!

        Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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