Eggs and Bacon Bucatini Nests

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

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2.5 by 3 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 25 mins 400°F

Eggs and Bacon Bucatini Nests

Directions

  1. Preheat oven to 400 degrees 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.
  2. 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.
  3. 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.
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Nutrition Facts (Eggs and Bacon Bucatini Nests)

  • Per serving:
  • 373 kcal ,
  • 19 g fat
  • (7 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 242 mg chol. ,
  • 465 mg sodium ,
  • 29 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 20 g pro.
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