Maria’s Breakfast Pasta

While I was stationed in Germany, my best buddy from the sixth grade Charley lived across the Mosel River.  That’s when I met his lovely wife Italian wife Maria. Maria is a fantastic cook. So much so that I told her she should open her own restaurant. It was Maria that taught me how to cook all things Italian and breakfast pasta is one of my favorites.





Leftover Pasta.  I like spaghetti but you can use any pasta.

Parmesan cheese

One egg





Heat the pasta in a medium sauce pan over low heat with a table spoon of butter or a little olive oil.

When pasta is warm, cover it evenly with a generous amount of Parmesan cheese.  You can’t really skimp on the cheese. Cover and keep warm.

Chop up bacon and fry it up.  DON’T THROW AWAY THE GREASE IT’S IMPORTANT.

While the bacon is cooking, whip up one egg.

Make a little nest in your pasta for the egg.  Now is a good time to season the pasta with garlic powder to taste.

Place the RAW egg into that little nest you made making sure that most of the egg doesn’t go anywhere.

When the bacon is ready, pour the whole thing (grease and all) directly on the egg.

When the hot grease has cooked the egg, toss the pasta to spread out all that bacony, cheesy goodness.

Garnish with chopped parsley if you want to add some color.


Potatoes O’Brien with Cheese

A fast and easy dish that’s yummy for breakfast or anytime.


What Will You Need

Bag of Potatoes O’Brien

2 Peppers.  A green one and a red one. Three if you want a yellow one.

About an inch of Chorizo .

Some Cheddar Cheese

Some Mozzarella Cheese

McCormick “Perfect Pinch” Garlic and Herb

Olive Oil Spray (yes, spray)

How to Cook This Stuff

Grab a frying pan.  The bigger the pan, the bigger the servings.  I use the trusty ten incher.

Spray the pan with olive oil.  About three circles will due.

Throw pan on stove and fire it up on high.

Sprinkle in the spuds.  Try for an even layer but you can cheat a little. Make sure you have spuds from edge to edge.

Add a tablespoon of butter if you like being fat.

Add a tablespoon or so of Choritzo.  Drop in little pinches of it after you squeezed an inch off the roll. If Choritzo is not your thing, feel free to use another sausage, ham or BACON.

Grab the Garlic and Herb stuff and shake it on the spuds.  A good light layer over the whole pan should do.

Stir and flip everything until the spuds are brown. Spread everything back out.

Toss in the chopped peppers.  About two hand fulls.

Reduce heat and sprinkle shredded cheese.  I use the block cheese and grate it directly into the pan because it’s fun and makes me think I’m on the Cooking Channel.  If you’re lazy, buy shredded cheese.

Simmer the whole shebang until the cheese is melted.

Scoop out with a spatula and serve.

Leave comment on how easy and yummy this stuff is…