I wasn’t always a breakfast person. Growing up, we usually had a bowl of cereal and milk or some frozen waffles. But as soon as I left for college, I discovered the beautiful and alluring world of morning pastries. Cinnamon rolls, scones, muffins, and croissants are all among my favorite items to eat. Once I married Nick, who doesn’t have a astonishingly high tolerance for sweet things like I do, I started getting into savory breakfast dishes like eggs and bacon, breakfast sandwiches, omelettes, scrambles, casseroles, etc.
This Breakfast pasta joins the best parts of a savory breakfast with linguine pasta and it’s a match made in heaven. It’s hearty and filling and faintly rebellious-feeling because you’re actually eating BREAKFAST for dinner as legitimately as you possibly can.This was even better the next day because the sauce had more time to meld. The sauce meaning the gooey cheese, scrambled eggs, and bacon! YUM!