We’re mixing it up today.
Dinner for breakfast? Yep, that’s what we’re doing today—and trust me, it’s not weird at all.
In fact, it’s completely amazing.
I mean, carbs are breakfast food, right?
Think about it—bagels, toast, cereal, oatmeal, grits, granola… all delicious, all packed with carbs. So really, why shouldn’t pasta be on the list?
Honestly, this dish is a triple threat. Breakfast, brunch, lunch, or dinner—it works anytime.
And yeah, my family was super skeptical when I said pasta for breakfast. But then? They just stopped talking and ate it. Because, come on—it’s pasta, eggs, and bacon. That combo is always a win, no matter the time of day.
Oh, and yes, that’s buttered toast next to my pasta.
You have to add the toast. It just completes the meal.
Okay, so this “hash”—well, I’m not even sure it counts as a hash since there are no potatoes. But I really wanted to use the word, so I did. Go ahead, call the hash police if you must!
Anyway, this dish is perfect for holiday brunch. You can prep it ahead of time and just pop it in the oven when guests arrive. Plus, it’s kinda fun to see their reactions when they realize you’re serving pasta for brunch. Sure, they might be doubtful at first—but they’ll still love it.
And the combo of spinach, artichokes, mushrooms, and a ton of melty fontina cheese? So good. It’s a family favorite, especially with angel hair pasta (my mom’s all-time favorite).
I use a lot of angel hair to keep her happy, but honestly, any pasta works great here.
Oh, and you can easily make this vegetarian by skipping the bacon.
But only if you have to. Because let’s be real—the bacon is good.
Obviously!
