Breakfast Noodle Bake (8 servings) 6 medium potatoes 1 medium sweet onion 1/2 pound Ditalini pasta (or elbows) 1 cup sharp shredded cheddar cheese 1/2 cup mild shredded cheddar cheese 1 pound Bob Evans sausage (or your favorite) 8 large eggs salt and pepper - to taste 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/3 cup Crisco shortening 1 Tablespoon Butter In a large skillet add Crisco and allow it to melt. Peel, and dice potatoes and place in the large skillet. Slice onions and add to the skillet. Add Garlic Powder, Onion Powder, and salt and pepper to taste. Cook the potatoes until browned or to a desired crunchiness. Meanwhile In a medium pot; cook pasta to desired doneness per directions on box. While these are cooking; in a separate pan crumble sausage and cook until done. ASSEMBLY When Sausage and potatoes are done, layer the sausage on top of the potatoes in the potato skillet and sprinkle with some of the sharp cheddar cheese. Scramble the eggs and cook in another pan with the butter. Once pasta and eggs are cooked, drain pasta and then add to the top of the skillet that has potatoes and sausage. Sprinkle more of the cheese (your choice). Spread cooked eggs over the top of skillet, top with remaining cheeses. Serve hot and enjoy. I came up with this recipe on a cold Winter morning when everyone slept in. They were woken but the aromas and came running down. The whole family really loves it and it fills you up until dinner. Yummmy. Left overs can be re-heated in a pan and add fresh scrambled eggs Mr Breakfast would like to thank rlawrence98 for this recipe. Recipe number 2750. Submitted 2/7/2010.