Rating: 2.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 3 Ratings

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

Recipe by Hali Ramdene
Source: Better Homes and Gardens


Recipe Summary

25 mins
25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; fat 19g; cholesterol 242mg; saturated fat 7g; carbohydrates 29g; mono fat 7g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 20g; vitamin a 713.6IU; vitamin c 3.8mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 3.9mg; vitamin b6 0.2mg; folate 120.9mcg; vitamin b12 0.6mcg; sodium 465mg; potassium 241mg; calcium 155mg; iron 2.6mg.