Can I make this dish without the eggs on top?

Absolutely! The mac and cheese with maple meatballs is delicious on its own. Simply skip the step of creating wells and adding eggs before baking. Reduce the baking time to about 15 minutes or until everything is hot and bubbly.

What's the best cheese to use for this recipe?

A combination of cheeses works wonderfully! Try a base of sharp cheddar for flavor, mixed with mozzarella or Monterey Jack for meltability. For extra depth, include some Gruyère or smoked Gouda. Avoid very soft cheeses like Brie, which can separate when baked.

Can I use pancake syrup instead of pure maple syrup?

While you can substitute pancake syrup in a pinch, pure maple syrup provides a more complex, authentic flavor that truly makes these meatballs special. The real stuff is worth it for this recipe!

Is there a way to make this ahead for a brunch party?

Prepare everything except the eggs the day before - make the mac and cheese, cook the meatballs, and combine them in your baking dish. Refrigerate overnight, then bring to room temperature for 30 minutes before creating wells, adding eggs, and baking. You might need to add 5-10 minutes to the baking time if starting with a chilled base.

Maple Meatballs Breakfast Mac and Cheese Recipe

Description

Maple Meatballs Breakfast Mac and Cheese is an indulgent brunch dish that fuses savory sausage meatballs with sweet cherry-maple flavors, all baked atop creamy stovetop mac and cheese and finished with baked eggs. It’s hearty, flavorful, and perfect for feeding a crowd on a cozy weekend morning.

Ingredients

Units Scale

Creamy Stovetop Mac and Cheese

6 oz Cavatappi or Elbow macaroni
2 tbsp Butter
2 egg yolks
1 cup milk
1/2 tsp dry Mustard
10 oz cheese, shredded (such as sharp cheddar, Monterey Jack, or a blend)

Cherry Maple Meatballs

2 Garlic Cloves, minced
Salt, to taste
Pepper, to taste
Black pepper blend, to taste
1 tsp Girl Carnivore Egg Blend (or substitute with 1 egg + 1 tsp seasoning blend)
1/4 tsp Sage
1/4 tsp Thyme
2 tbsp Cherry preserves
2 tbsp Maple syrup
1 lb Country Breakfast Sausage

Assembly

4 large Eggs (for baking)
Fresh Parsley, chopped
Salt and Pepper, to taste
Extra shredded cheese, for topping

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Instructions

Cook the Pasta: Cook the macaroni in a large pot of boiling salted water according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
Make the Cheese Sauce: In the now empty pot over low heat, melt the butter. Stir in the egg yolks, milk, and dry mustard until combined. Gradually add the shredded cheese, stirring constantly until the cheese is fully melted and the sauce is smooth. Return the pasta to the cheese sauce, tossing to coat all the noodles evenly.
Prepare and Roll the Meatballs: In a large bowl, combine the minced garlic, salt, pepper, black pepper blend, egg blend (or egg), sage, thyme, cherry preserves, maple syrup, and country breakfast sausage. Mix well by hand until everything is evenly incorporated. Roll the mixture into approximately 28 small meatballs.
Cook the Meatballs: Heat a skillet over medium heat. Arrange the meatballs in batches in the hot skillet and cook, turning frequently, until browned on all sides and cooked through (about 15 minutes), ensuring they reach an internal temperature of 160°F. Set aside.
Bake the Breakfast Mac and Cheese: Preheat your oven to 350°F (175°C). Combine about 12 cooked meatballs with the mac and cheese, then transfer the mixture into a large oven-safe skillet or baking dish. Create four shallow wells (divots) in the mac and cheese with the back of a spoon. Carefully crack an egg into each divot. Sprinkle more shredded cheese over the top if desired. Bake for 25 minutes, or until the eggs are just set and the mac and cheese is bubbling hot.
Finish and Serve: Remove the skillet from the oven. Garnish with the remaining meatballs and chopped parsley. Season with additional salt and pepper if desired. Serve hot straight from the skillet.

Notes

Use your favorite cheese blend for the mac and cheese—sharp cheddar and Monterey Jack work great.
The Girl Carnivore Egg Blend can be substituted with 1 beaten egg mixed with 1 tsp of your favorite seasoning blend.
If you prefer, bake the meatballs in the oven at 400°F until cooked through instead of skillet-cooking.
For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
This recipe serves a crowd, but leftovers reheat very well for breakfast the next day.

Nutrition

Serving Size: 1 portion (1/10 of recipe)
Calories: 475
Sugar: 8g
Sodium: 720mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 21g
Cholesterol: 188mg