Recipes and Cooking Eggs and Bacon Bucatini Nests 2.3 (3) Breakfast flavors like eggs, bacon, and melty cheddar cheese make this pasta bake ideal for any time of day. By Hali Bey Ramdene Hali Bey Ramdene Instagram Website Hali Bey Ramdene has devoted her career to focusing on food and wellness. She graduated from University at Albany, SUNY where she obtained her Bachelor's Degree in Art History and Biology. Hali decided to continue her education and expand her knowledge in science where she graduated with a Master of Liberal Arts degree in Gastronomy from Boston University in 2012.As Hali continues to expand her career journey, with over 12 years of experience, she recently started her own company StudioHaliBey where she has focused her expertise on food and wellness, contributing to Bon Appétit, how2heros, Apartment Therapy Media, Clean Plates Omnimedia, Food52, and Better Homes & Gardens.Hali attended the University at Albany, SUNY in Albany, New York where she obtained her Bachelor's degree in Art History and Biology. After graduating from the University at Albany, SUNY she furthered her education at Boston University and got her Master of Liberal Arts Degree in Gastronomy. Learn about BHG's Editorial Process Published on February 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Bake Time: 25 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce dried bucatini pasta 8 slices bacon, halved crosswise, then sliced lengthwise 2 tablespoon olive oil 2 cloves garlic, sliced 7 eggs ½ teaspoon cracked black pepper ¼ teaspoon salt 3 ounce white cheddar cheese, shredded (3/4 cup) ¼ cup chopped Italian flat-leaf parsley Bottled hot pepper sauce 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. 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. Rate it Print Nutrition Facts (per serving) 373 Calories 19g Fat 29g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 373 % Daily Value * Total Fat 19g 24% Saturated Fat 7g 35% Cholesterol 242mg 81% Sodium 465mg 20% Total Carbohydrate 29g 11% Total Sugars 1g Protein 20g Vitamin C 3.8mg 19% Calcium 155mg 12% Iron 2.6mg 14% Potassium 241mg 5% Folate, total 120.9mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.