3 Ratings
  • 1 star values: 2
  • 5 star values: 1
  • 3 Ratings

Breakfast flavors like eggs, bacon, and melty cheddar cheese make this pasta bake ideal for any time of day.

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Ingredients

Directions

  • Preheat oven to 400°F. Grease six 10-ounce remekins or custard cups; set aside. Cook pasta according to package directions. Drain; set aside. In a large skillet cook bacon until lightly browned, but still limp. Transfer to paper towels; drain completely. In a small saucepan, heat the olive oil and garlic slices over medium-low heat until olive oil is just warmed through and garlic is fragrant, 1 to 2 minutes. Remove garlic; discard.

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  • In a large bowl whisk together the flavored olive oil and 1 egg. Stir in pepper and salt. Add pasta and bacon; toss until coated.

  • Place about 1 cup pasta mixture in each ramekin or custard cup and twirl mixture with a fork, creating an indent in the center of each. Bake 5 minutes. Sprinkle with cheese. Crack remaining eggs into each indent. Bake 20 minutes more or until egg whites are firmly set and yolks are thickened. Remove from oven. Let stand 2 minutes. Remove from ramekins. Top with parsley. Serve with pepper sauce.

Nutrition Facts

373 calories, (7 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 242 mg cholesterol, 465 mg sodium, 29 g carbohydrates, 1 g fiber, 1 g sugar, 20 g protein.


Reviews

3 Ratings
  • 1 star values: 2
  • 5 star values: 1