• 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


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; 19 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 242 mg cholesterol; 465 mg sodium. 241 mg potassium; 29 g carbohydrates; 1 g fiber; 1 g sugar; 20 g protein; 0 g trans fatty acid; 714 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 121 mcg folate; 1 mcg vitamin b12; 155 mg calcium; 3 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2